Recipies

Chyang (छ्याङ)

About Chyang (छ्याङ)

Chyang is a traditional Nepali alcoholic beverage, often homemade, that is a staple in many ethnic communities, especially in the eastern hills and mountains. It's made from fermented grains, typically rice, millet, or barley, and plays a significant role in social gatherings and rituals.

Picture of Chyang

History

Chyang's history in Nepal is deeply intertwined with the agricultural practices and cultural traditions of various indigenous communities. Its origins can be traced back centuries, with evidence suggesting its consumption predates the recorded history of Nepal. Traditionally, it was a way to preserve grains and create a beverage for daily consumption, especially in cold climates. The production methods were passed down through generations, varying slightly between different ethnic groups and regions. Chyang holds significance beyond a simple drink. It is often used in religious ceremonies, social gatherings, and celebrations, acting as a symbol of hospitality and community bonding. Historically, the process of making chyang was a communal effort, involving families and sometimes whole villages, reflecting the strong social fabric of Nepali societies. The drink also provided a crucial source of calories and hydration in arduous environments. Over time, while commercial breweries have become more common, homemade Chyang remains an essential part of cultural heritage in many Nepali communities. The consumption and preparation practices have, to a degree, survived the influx of modernity, indicating the strong cultural value this beverage holds.

Fact 1

Chyang is often called 'Nepali beer' although its brewing process is different from commercial beer.

How to prepare?

Rice or Millet or Barley - 1 kgMurcha (fermentation starter) - 100-150 gramsWater - As needed

Learn step by step to prepare Chyang

  • 1
    Wash the grain (rice, millet, or barley) thoroughly.
  • 2
    Cook the grain until it is soft but not mushy. Allow it to cool completely.
  • 3
    Spread the cooled grain on a clean tray or mat to allow it to dry slightly.
  • 4
    Grind or crush the murcha (fermentation starter) into a fine powder.
  • 5
    Mix the cooled, partially dried grain with the murcha powder, ensuring an even distribution.
  • 6
    Transfer the mixture to a clean fermentation pot or jar. ( Traditionally an earthenware pot is used but a food grade plastic jar can also be used)
  • 7
    Pour some boiled and cooled water into the pot to slightly cover the mixture.
  • 8
    Cover the pot or jar with a clean cloth and place it in a warm, dark place for about 4-10 days, or until fermentation is complete.
  • 9
    Check the Chyang. It should have a sweet-sour aroma and the liquid will have separated from the solids. Add more water if it has thickened
  • 10
    Strain the liquid through a clean cloth or strainer. The liquid is now Chyang, ready to be served.
  • 11
    For serving: Traditionally served warm in a Tongba. A portion of the fermented grains is placed in the container and boiling water is added over it. The straw is inserted and the liquid is consumed. More hot water can be added as the liquid is consumed.
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