Basics,  Sides

A Classic Fermented Drink: Guarapo or Chicha

Guarapo or Chicha has lots of meaning in the Inca tribe. This drink is part of lots of ritual and religious traditions. Me, as half native have been drawn to learn more about my ancestors. I did grew up having this drink around, but just as an occasional treat and not really like a tradition. I have been wanting to bring this back to my family and learn more about who I could have become.

I think this is one of my favorite because it gets fermentation fairly fast with ingredients that you can find in ANY grocery store. I recommend you to watch the process, because it is really fun…

I hope you enjoy the process and also the results!

FUN FACT: This drink is commonly called chicha in Central America, but in South America we call it guarapo. In South America, chicha is another fermented drink made of corn or barley.



4 Servings

Prep time

15 minutes

Cooking time

5 days


190 kcal


  • 1 Ripe Large Pineapples

  • 6 Cups of Water

  • 1 Cup of Sugar


  • Peel the pineapple, cutting deeply with some fresh pineapple attached.
  • In a glass container, jar or bowl add the water and place the pineapple peel.
  • Cover the container with a double layer of cheesecloth or regular and let everything ferment at room temperature for at least 3 days.
  • After 3 days of fermentation, add the sugar ferment for 2 days.
  • Strain the liquid using the cheesecloth or strainer and refrigerate up to 1 week.

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