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Alcoholic drinks from Cambodia
Sra peang is the jar wine of the highland peoples of northeast Cambodia. Glutinous rice, or rice husk, potato or maize, is mixed with local herbs, and in some types a leaven, and kept in a large earthen jar for one month to two years. It is sipped through long bamboo straws.
A short entry: the sources we found record only what is said here about Sra peang itself.
| glutinous rice | |
| rice husk; also potato or maize in some types; local herb leaves and roots | |
| Starter | leaven in the rice husk, potato and maize types |
Total time across the recorded steps: 30 days – 2 years
What changes: Glutinous rice is mixed with local herbs, and in some types leaven
Output: inoculated rice [WP:Sra peang].
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
Sra peang is the jar wine of the highland peoples of northeast Cambodia. Glutinous rice, or rice husk, potato or maize, is mixed with local herbs, and in some types a leaven, and kept in a large earthen jar for one month to two years. It is sipped through long bamboo straws. Made in 3 steps over 30 days – 2 years. The longest step, pack into a large earthenware jar, cover, takes 30 days – 2 years (Wikipedia).
| Main step | 30 days – 2 yearsReported[WP:Sra peang] | Pack into a large earthenware jar, cover |
|---|
The wine stays in the jar and is sipped through long bamboo straws. Storage runs from one month to two years, the longest for the lak oan leaf type.
Every number is labelled with how it is known. How this atlas is made
Jar wine drinking appears on some Bayon bas-reliefs (Ang Choulean); Angkorian inscriptions mention wine-jar rituals (Cœdès) [WP:Sra peang].
