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Alcoholic drinks from Eastern Nepal, Sikkim, Darjeeling
Cooked finger millet is mixed with a dry starter (khesung or murcha), left to sweeten and then sealed to ferment into a mildly alcoholic mash (kodo ko jaanr). For tongba the mash is packed into a bamboo or wooden vessel, topped with hot water and sipped through a bamboo straw, and the vessel is refilled with hot water several times. Made in 6 steps over 6.1 months – 6.3 months. The longest step, store to mature, takes 6 months (Majumder S 2022). 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 | 6 monthsReported[majumder2022] | Store to mature |
|---|---|---|
| Acidity | pH 4.1Measured[thapa2004] | Seal and ferment |
| Brown finger millet[majumder2022] |
| Dry starter (khesung in Limbu, murcha in Nepali), powdered · A dried ball of moulds, yeasts and lactic bacteria[majumder2022][fermdb] |
| Hot water · Poured over the fermented millet in the vessel, three or four times[majumder2022] |
| Starter: koji/qu/mold-starter (khesung / murcha) |
Total time across the recorded steps: 6.1 months – 6.3 months
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
Tongba is the way the Limbu serve kodo ko jaanr. The fermented millet is not strained or diluted into a beer; hot water is poured over it in the vessel and sipped through a filter straw, again and again.
In 40 market samples of kodo ko jaanr, no Enterobacteriaceae, Bacillus cereus or Staphylococcus aureus were found.
Every number is labelled with how it is known. How this atlas is made
