huchi

Huchi, also known as "Hu Chi" or "Huci," is a fermented rice beverage originating from Southeast Asia, particularly popular in Vietnam. It is typically made by fermenting cooked sticky rice with a starter culture called "meit" or "mốc," which contains various molds, yeasts, and bacteria. This fermentation process breaks down the starches in the rice into sugars and then into alcohol, resulting in a mildly alcoholic, often sweet and sour drink.

The appearance of huchi can vary, ranging from cloudy to clear, depending on the preparation method and filtration. Its flavor profile is unique, often described as having notes of yogurt, vinegar, and a subtle alcoholic warmth. The texture can be smooth or slightly grainy. Huchi is traditionally consumed fresh, often chilled, and is sometimes served with meals or as a refreshing beverage on its own.

While not as widely commercialized as other alcoholic beverages, huchi holds cultural significance in certain regions. It is often prepared domestically and shared within families and communities. The specific ingredients and fermentation techniques can differ from household to household, leading to variations in taste and quality. Due to its unpasteurized nature, huchi has a relatively short shelf life and is best consumed shortly after preparation.