Tshangla word for “fermented”
Hi totsang bak, I’m struggling with how to translate “to ferment” or “fermented” into Tshangla lo la.
I understand that different verbs may be used depending on whether the thing being fermented is alcohol, cheese, beans, etc., and I also know there are dialect differences.
I’d really appreciate your insights.
What I’ve heard so far is:
First, regarding cheese. I think fermented cheese is mainly referred to as “chur yidpa.” Since this type of cheese is traditionally made by Brokpa rather than Tshangla, it also be called “Brokpa yidpa.” In this case, is “yidpa” really being used in the sense of “fermented,” or is “rotten” actually the more accurate meaning?
I’ve also heard that “chur yedpa” is alternatively called “yoshu.” I’m not sure whether “yoshu” is Tshangla lo, or a borrowing from another language.
In addition, I’ve heard the expression “yoshu bang pay” meaning “to ferment cheese.” In this case, what exactly do “yoshu” and “bang pay” refer to?
Next, regarding alcohol, especially the production of “yu.” Fermentation occurs during the process of mixing grains with yeast, called “pha” or “pheb” (which may also vary by dialect), in order to make “yu dama” (which may also vary by dialect) . At this stage, some people say “yu wu wa la,” while others say “yu dama ri wa la.” In the case of alcohol, is there no specific word corresponding to “fermented”?
Finally, regarding “livi yedpa.” I have never personally seen how it is made, so I do not know the details, but I think people say “livi yed pa la” to indicate that it has fermented. If there are other ways to say this, please let me know.