Mizoram Chhang Sinlung Mountain Fermented Rice Mizo Drink

Method

1. 1

   Cook 2 cups rice until fully soft. Spread on a tray and cool completely — warm rice will kill the yeast.

2. 2

   Activate the sinlung starter by crumbling it finely and mixing with 2 tbsp of the cooled rice and a small amount of water. Leave 15 minutes.

3. 3

   In a clean clay pot or sealed glass jar combine the cooled rice with the activated starter.

4. 4

   Add 4 cups cool boiled water. Stir gently.

5. 5

   Cover with clean cloth. Ferment at room temperature for 24 to 48 hours.

6. 6

   The chhang is ready when it smells pleasantly sour and slightly alcoholic.

7. 7

   Strain through a fine cloth for a clear drink.

8. 8

   Or serve unstrained with the rice grains.

9. 9

   Serve at room temperature.