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Starters and koji from Tibet, Bhutan, Ladakh
starter for Tibetan barley chhaang. Made in 6 steps over 7 days – 10 days. The longest step, dry in the shade, takes 5–7 days (Angmo K 2014). Saccharomyces cerevisiae does most of the fermenting.
| Main step | 5–7 daysMeasured[angmo2014] | Dry in the shade |
|---|---|---|
| Temperature | 20–38 °CMeasured[angmo2014] | Incubate on Artemisia twigs in a dark room |
| 1 bho (about 1 kg) | Roasted husked barley flour (tolgong)[angmo2014] |
| Lukewarm or cold water · To knead[angmo2014] | |
| 1 tablet | Old phab, powdered · Per bho of flour[angmo2014] |
| 2–3 handfuls | Wheat flour · Per bho, dusted on after the old phab[angmo2014] |
| Starter | back-slop: one powdered old phab per bho (about 1 kg) of flour |
Total time across the recorded steps: 7 days – 10 days
What changes: Light roasting, then the water mill grinds the barley to flour
Lightly roasted and ground in a water mill (rantak). Output: barley flour.
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
Aconitum (bonya) root and smoke powder were once added for a stronger drink. Aconitum is toxic, and the practice was dropped over addiction concerns.
Every number is labelled with how it is known. How this atlas is made
