Chyang
Chyang (or Chhaang) is a traditional, slightly sour, and cloudy fermented rice beverage popular in Nepal, Tibet, and the Himalayan regions, often considered a staple alcoholic drink. Typically featuring 5-12% alcohol content, it is brewed from fermented rice or barley and is frequently used in religious ceremonies, as a refreshing beverage, or to ward off cold.
It is believed to have medicinal properties for treating colds and fever.
More than 2 days
Easy
Ingredients
For how many kilos of grains?
Ingredient 1
Ingredient 2
Ingredient 3
Directions
Drain the water and cook the grains until tender but not mushy.
Grind the murcha (fermentation starter) into a fine powder using a mortar.
Allow to cool by spreading the cooled grains on a clean tray or mat to allow them to dry slightly.
While the grains are still slightly warm, mix them with the murcha powder, ensuring an even distribution. A slightly warm temperature is essential for fermentation. Too high a temperature could inhibit the fermenting agent (murcha).
Transfer the mixture into a clean fermentation pot or jar.
Pour a little boiled and cooled water into the saucepan to lightly cover the mixture.
Cover the pot or jar with a clean cloth and place it in a warm, dark place for about a week, or until fermentation is complete. Make sure the container is not airtight, as fermentation requires air. During fermentation, the yeast converts the sugar in the grains into alcohol.
Check the chyang. It should have a sweet and sour aroma, and the liquid should have separated from the solids. Add water if it has thickened.
After a week, strain the mixture through a sieve to separate the liquid from the grains. The resulting liquid is your chyang, ready to be served.
For a refreshing flavor, refrigerate the chhyang before serving.
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