A Kyrgyz coworker was kind enough to take me to Osh bazaar the other day where I had my first experience with kymys (koo-moos), the national drink of Kyrgyzstan. Fermented mare’s milk. This article provides some really good background information about kymys, which is typically made in the rural villages of Kyrgyzstan, but is available at the larger markets in Bishkek.
Locals have told me that it is fairly common for Kyrgyz folks to head up to the mountains and drink a whole lot of kymys for a… cleansing experience. Apparently kymys in large quantities will totally clear out your system, and is good for the stomach in smaller quantities, and possesses a number of other purported medicinal qualities.
I gave it a try at the bazaar, and I can’t say that I liked it, but it was certainly interesting. It tastes kind of like smoked mozzarella cheese, but slightly off. I’ve heard other people say that it reminds them of smoked salmon, with a little bit of added sweetness. Kymys is fermented and contains about 2-3% alcohol, but is definitely not intended for recreational drinking purposes. I ended up buying a one-liter plastic bottle of the stuff for 80 som ($2) and it’s still sitting in my fridge untouched, presumably continuing to ferment. It’s supposed to keep for three weeks, but I can’t imagine it tasting any better at that point.
Buckets of kymys and other drinks at Osh bazaar
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