Chhang – Traditional Barley Drink of Ladakh
Chhang is a traditional fermented beverage made from barley and is deeply rooted in the cultural and social fabric of Ladakh. Often consumed during festivals, religious ceremonies, and family gatherings, Chhang is not just a drink but a symbol of hospitality and community bonding.
Main Ingredients:
- Barley grains
- Fermentation starter (yeast or locally called “phab”)
- Water
- Time (natural fermentation process)
Preparation:
To prepare Chhang, barley is first boiled and then cooled. A fermentation agent is mixed in, and the mixture is kept in warm containers (often clay pots) to ferment over several days. The resulting mildly alcoholic beverage is either drunk directly or strained and served cold or at room temperature.
Chhang is mildly tangy and refreshing, and considered a sacred offering during important rituals. In Ladakhi households, serving Chhang to guests is a gesture of honor and friendship.