Sikkim Chyangkha Millet Chang Limbu Fermented Cool Drink

Method

1. 1

   Cook finger millet or barley: boil in 4 cups water for 12 to 15 minutes until cooked but still firm.

2. 2

   Spread on a tray and cool completely to room temperature.

3. 3

   Activate yeast: crumble marcha finely and mix with 2 tbsp of the cooled grain.

4. 4

   Or mix active dry yeast with flour and 2 tbsp warm water. Leave 15 minutes.

5. 5

   In a clean jar or clay pot combine the cooled cooked grain with the activated yeast.

6. 6

   Add 4 cups cool boiled water. Stir gently.

7. 7

   Cover with a clean cloth. Ferment at room temperature for 1 to 2 days until pleasantly sour and slightly alcoholic.

8. 8

   Strain for a clear drink or serve strained through a sieve.

9. 9

   Serve at room temperature — unlike tongba this version is not served hot.