Fermentation of ancient elixirs
I love fermented foods, maybe because I studied biochemistry (and was forced to memorize each step in glycolysis) or maybe because the flavor packs a tart punch! One hobby I share with my family is making an ancient fermented Mexican drink called pulque. This drink is extremely hard to find in the U.S., but because of the knowledge passed down in our family, we are able to make small batches some seasons. The drink itself comes from an agave plant called 'Maguey' or Agave salmiana (Picture 1). The process requires the plant to mature, which typically takes 10 years. When the plant is ready, the upper meristematic tissue is removed and hollowed out. The plant will ooze sap into the hollowed out cavity (Picture 2) and it can be collected. This liquid is called "aguamiel" (which translates to honey water) and is rich in sugars! This aguamiel is then fermented to become a white, almost milky liquid (Picture 3). The drink itself has a very unique taste that is silky smooth with a sweet and sour bubbly taste.