Preparation
Place cracked corn in a saucepan and add 2 liters water. Boil for 25 minutes on high heat. Strain off the water.
Place the boiled cracked corn into a wooden bowl. Add 2 gallons of cold water, 1 1/2 lb of brown sugar or tapa de dulce, and 1/4 cup ginger.
Cover the bowl with a cloth and let the mix stand at room temperature for five days.
Strain the mix through a fine mesh strainer and into a pitcher. Serve at room temperature or chilled.
Note: You can make another batch of chicha by keeping the mix and adding 2 gallons of cold water, 1 1/2 lbs of brown sugar or tapa de dulce, and 1/4 cup fresh ginger. Cover and let stand at room temperature for five days.
