I haven't been fermenting lately, but some cool new info on Chhyang
Estimated reading time: 1 minutes
I have a batch of chhyang brewing for far too long above my fridge, and tongba grains that are probably nail polish at this point, since I got them started last year. Besides that, not a lot of action in fermentation happening in my apartment right now. Other life priorities have overtaken my fermentation interest at this very moment, though I’m reminded daily of it by the big batch of chhyang bubbling up.
I also recently bought myself a paperback copy of Ancient Brews: Rediscovered and Recreated by Patrick McGovern, and am slowly reading my way through it. The inspiration and motivation is coming back, but life’s getting on the way.
Speaking of which, I was recently made aware that a lot of tribal peoples of Nepal/South East Asia/North East India actually use fermentation as a waste-management/upcycling technique. Since they didn’t have fridge or anything, they’d put their leftover cooked rice into the fermentation vessel, and it would go bubbling away, ready to make them a dessert three days later, and a boozy fun drink two weeks down the lane. What a fun world to live in – your leftover today becomes your beer in two weeks!
I gotta write a piece on that on this blog at some point, and this is a reminder for me to do that.
I’ll catch up on this very soon.
(Updated: )
