This is going to be an incredibly quick post from my phone, from the corner of a cafe full of other gringos desperately seeking wifi.
I've been able to get some pretty kickass access to ferment knowledge thanks to the kindness, generosity and culinary pride of the Peruvians I've met. I'll do a nice post with (tested) recipes when I'm back in the States (look for it in January). In the meantime, I wanted to share something cool I stumbled across today. Lightly fermented chica made with quinoa and amaranth! Whoda thunk?! Anyway, I got a basic recipe and I'll be trying it at home. Just wanted to share the possibilities!