Kuluen

Kuluen refers to a traditional fermented beverage originating from the Philippines, specifically among indigenous communities in the Cordillera Administrative Region. It is primarily made from rice, often a glutinous variety, which is steamed and then mixed with a starter culture. This starter culture, known as ragi or bubod, typically contains yeasts and molds that initiate the fermentation process.

The fermentation typically takes place in an earthenware jar or a sealed container, with the mixture left to ferment for several days to weeks. During this time, the starches in the rice are converted into alcohol and other compounds, giving kuluen its characteristic flavor and alcoholic content. The resulting beverage can range in color from milky white to pale yellow, depending on the specific ingredients and fermentation time.

Kuluen is often consumed during celebrations, rituals, and social gatherings. It is considered a significant part of the cultural heritage of the communities that produce it, with recipes and traditions passed down through generations. The taste and strength of kuluen can vary widely, and it is sometimes flavored with local herbs or spices. The production and consumption of kuluen are deeply intertwined with the social and spiritual practices of its origin communities.