A fermented purple maize-based beverage inspired by the Peruvian classic, chicha morada.
Put chopped corn cobs and coriander seeds into large pot on stove and cover with 15 cups water. Bring pot to boil, then reduce heat and simmer (3 on our stove) for at least one hour, stirring occasionally to prevent corn from sticking to bottom of pot. Remove from heat and let cool. Remove 4 cups of finished maize water, and put in smaller pot with chopped fig and basil leaves. Cook over medium heat for about 15-20 minutes or until the fig and basil flavors have infused. Add fig-basil infusion back into cooled maize water. (*Alternately, you could make fig-basil infusion at completion of fermentation before adding in order to have these flavors come through stronger.)
Place all ingredients (including chopped fruit, citric acid, honey) into large non-reactive glass, ceramic, or stainless steel fermentation vessel in a cool dark place in your home (no warmer than 72°F and out of direct sunlight). Cover vessel with linen cloth and afix with string or rubber band.
Stir mixture vigorously for at least one minute every 8 hours. Taste a small amount of the chicha each time you stir to monitor its progress. By Day 3, you should start to notice bubbles forming and the fermentation becoming more active by the hour. We think this fermented chicha morada recipe tastes best between Day 4-5. When done, strain and remove solids. Put strained liquid into canning jars or swing-top bottles and refrigerate immediately. Do NOT store at room temperature or the bottles will explode. Use your refrigerated chicha within 1 month.
Fermented chicha morada (aka chicha Tyrana) https://www.tyrantfarms.com/recipe-fermented-chicha-morada-chicha-tyrana/