kjarri
Kjarri is a traditional fermented beverage originating from the Quechua-speaking regions of the Andes, particularly in Peru and Bolivia. It is produced by fermenting various natural ingredients, mainly maize or other cereal grains, often combined with starches and fruits, which impart unique flavors and characteristics to the drink.
The fermentation process involves the use of native yeasts and bacteria, which develop naturally from the environment
Kjarri holds significant cultural importance among indigenous communities, serving as a staple in various traditional ceremonies,
While similar to other Andean fermented drinks like chicha, kjarri is distinguished by its preparation methods
Despite its cultural significance, kjarri remains relatively underrepresented in commercial markets and studies. Researchers note its