Zutho
Veg
Vegan
Naga rice beer — glutinous rice fermented with a starter cake of dried herbs and wild yeast until opaque, mildly alcoholic, and naturally sweet-sour. Drunk at the Hornbill Festival, Sekrenyi, and village community gatherings; served in bamboo cups or traditional clay pots. The Angami tribe's zutho is made with locally grown glutinous rice and a specific herb starter kept secret by the brewing family.
Cuisines
Naga
Best for
Dinner
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | glutinous rice |
| 4 cups | water |
| 1 cup | starter rice wine (optional) |
Instructions
- 1 Wash the glutinous rice thoroughly until the water runs clear.
- 2 Soak the rice in water for about 2 hours, then drain.
- 3 Cook the rice with 4 cups of water until it's soft and slightly overcooked.
- 4 Allow the cooked rice to cool to room temperature.
- 5 Transfer the cooled rice into a clean glass or ceramic container.
- 6 Add the starter rice wine if using, and mix well.
- 7 Cover the container with a clean cloth and secure it with a rubber band.
- 8 Allow the mixture to ferment at room temperature for 3 to 5 days, stirring once daily.
- 9 Once fermentation is complete, strain the liquid into a clean bottle and refrigerate.
Tips
The fermentation process can vary based on room temperature; taste daily to achieve the desired level of tanginess.