Ladakh Chhang Barley Beer Traditional Ladakhi Fermented Social

Method

1. 1

   Cook the barley: boil 2 cups barley in 6 cups water for 20 to 25 minutes until the grains are softened but still intact.

2. 2

   Spread on a tray and cool completely to room temperature — warm grain kills the yeast.

3. 3

   Activate starter: crumble chak finely and mix with 2 tbsp cooled barley.

4. 4

   Or mix active dry yeast with 1 tbsp barley flour and 2 tbsp lukewarm water. Leave 15 minutes.

5. 5

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

6. 6

   Add 4 cups cool boiled water. Stir gently.

7. 7

   Cover with a clean cloth. Ferment at room temperature for 2 to 4 days depending on temperature — cooler conditions require longer fermentation.

8. 8

   The chhang is ready when it smells pleasantly sour and yeasty and has a milky cloudy appearance.

9. 9

   Strain for a clear drink. Serve at room temperature.