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Alcoholic drinks from Sikkim, Darjeeling hills, Nepal, Bhutan, Tibet
Finger millet is washed, cooked, cooled and mixed with powdered marcha, a dried rice-cake starter. It is left covered for a few days to sweeten, then sealed to ferment into a moist, mildly alcoholic and slightly sour mash of about 5 % alcohol. The mash is eaten, strained into a drink or sipped with hot water as tongba. Made in 5 steps over 4 days – 10 days. The longest step, seal and ferment, takes 2–7 days (FermDB (Bokulich lab 2020). Yeasts Pichia anomala, Saccharomyces cerevisiae, Candida glabrata and Saccharomycopsis fibuligera and Lactic acid bacteria Pediococcus pentosaceus and Lactobacillus bifermentans do most of the fermenting.
| Main step | 2–7 daysReported[fermdb] | Seal and ferment |
|---|---|---|
| Acidity | pH 4.1Measured[thapa2004] | Seal and ferment |
| Finger millet seeds · Washed and cooked[fermdb][thapa2004] |
| Marcha, powdered · Dried rice cakes made with wild herbs, ginger, chilli and 1–2 % old marcha as inoculum[sha2017] |
| Starter: koji/qu/mold-starter (marcha) |
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
Kodo ko jaanr is the base mash, not a drink by itself. The fermented millet is kept whole and only becomes a drink when water is added; it is the parent of tongba and the source for distilled raksi.
In 40 market samples no Enterobacteriaceae, Bacillus cereus or Staphylococcus aureus were found, and the pH was 4.1.
Every number is labelled with how it is known. How this atlas is made
Kodo ko jaanr is a staple, high-calorie food drink in the eastern Himalayas, and it is classed as an unfiltered, undistilled beverage made with an amylolytic starter.
