Fermentation and Extraction of Nogin Apong Rice grains are cleaned, cooked and then transferred to a bamboo mat or banana leaves; it is worked to fine grains and allowed it
to cool. Then adequate quantity of powdered E’pob is added to the rice grains, properly mixed and transferred to an earthen pot and after closing the mouth with paddy straw and Rukji leaves kept for a few days. In warm weather it takes 5-6 days but in cold weather it takes 8-10 days for complete fermentation. Extraction of Nogin Apong is comparatively easier than Po:ro Apong. Some quantity of Nogin Arug (fermented rice) is taken out from the kili’ng (earthen pot) in a container and adequate amount of water is added and then stirred. On stirring the content becomes milky which is then transferred to Korai (sieve, weaved from split bamboo) and shaken gently. While the rice grains are retained in the sieve, the filtrate, which forms the ready to consume Nogin Apong, is collected in a container. The left over substrate called Nogin tonrug is used as pig feed and fish bait or given to cow.
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