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Alcoholic drinks from Sikkim, Darjeeling, Nepal
Made in 5 steps over 4 days – 10 days. The longest step, seal and ferment, takes 2–7 days.
| Main step | 2–7 daysReported[fermdb] | Seal and ferment |
|---|---|---|
| Acidity | pH 4.1Measured[thapa2004] | Seal and ferment |
Rice instead of millet. Glutinous rice is cooked about 15 min and fermented 2–3 days in summer or 7–8 days in winter. Kept in a crock for a week or more, it yields a yellowish-white liquid called nigaar. The paste is eaten as food or diluted as a drink.
| glutinous rice |
Total time across the recorded steps: 4 days – 10 days
What changes: Finger millet is cooked and spread out to cool
Output: cooked millet.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Every number is labelled with how it is known. How this atlas is made
