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Starters and koji from Ladakh, India
Phab is the dry starter tablet Ladakhis use to brew barley chhaang and aarak. Roasted husked barley is ground in a water mill, kneaded into small balls, dusted with powdered old phab and wheat flour, and left for two or three days under fresh Artemisia twigs in a dark room. The puffed balls are then dried in the shade and keep well at room temperature.
| Roasted husked barley flour (tolgong)1 bho (about 1 kg) | A bho is a wooden mug holding 1 or 2 kg depending on its size[angmo2014] |
| Lukewarm or cold water | As much as needed to knead[angmo2014] |
| Old phab, powdered1 tablet per bho | Year-old phab is preferred[angmo2014] |
| Wheat flour2–3 handfuls 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: Roasted barley is ground to coarse flour in a water mill
Unwashed tolgong is roasted until slightly brown, then ground in a water-driven stone mill (rantak). Output: coarse barley flour (swa-phey).
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
Phab is the dry starter tablet Ladakhis use to brew barley chhaang and aarak. Roasted husked barley is ground in a water mill, kneaded into small balls, dusted with powdered old phab and wheat flour, and left for two or three days under fresh Artemisia twigs in a dark room. The puffed balls are then dried in the shade and keep well at room temperature. 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 daysReported[angmo2014] | Dry in the shade |
|---|---|---|
| Temperature | 20–38 °CReported[angmo2014] | Incubate under Artemisia twigs in a dark room |
Phab is made from roasted husked barley, not rice, and is incubated on a bed of fresh Artemisia twigs. Makers say the shrub's strong scent matches the aroma of phab.
Aconitum (bonya, a shrub) and smoke powder were once added to phab for a stronger drink. Angmo and Bhalla note Aconitum's analgesic, anaesthetic and sedative properties, say the strong drink brought euphoria and could lead to addiction, and report that Aconitum is no longer used because of alcoholism. Aconitum plants contain aconitine, which is toxic to the heart and nerves. Zhao et al. (2026) report two patients who took herbal preparations with aconitine and developed cardiac arrhythmias, and one died. Never add Aconitum to a starter or a drink. For phab from Himachal Pradesh, Thakur et al. found that the microflora varied from one preparation to another because no stringent microbiological precautions were observed.
Every number is labelled with how it is known. How this atlas is made
Some Nubra women say their families have made phabs for centuries. Until Angmo and Bhalla surveyed three Nubra villages in June to September 2012, the Nubra valley method had not been documented; they say the craft is under threat from modernisation, commercial drinks and reluctance among younger people. In the past phab was stored in earthen pots, now in tins or barrels, and in olden times Aconitum and smoke powder were added.
