Corn is incubated through leave yeast before being put into jars to prepare for distillation.

Leave yeast is a blend of more than 20 types of forest leaves, such as cilantro, chili leaves, lemongrass, jackfruit leaves, betel, laksa leaves, etc.

Up to now, there are only 18 families in Thuong Nong commune who maintain the traditional craft of making yeast, mainly in Dong Da village.

Leave yeast is made from more than 20 types of herbal leaves.

It is quite complicated to make a standard batch of leave yeast. First, the ingredients are washed, drained, sliced, then ground. Soaked it in water to get the medicinal essence, then mixed with rice flour and rolled into balls. Next, the yeast is placed on a straw, covered with a thin blanket. When each yeast ball is surrounded by a layer of white silk, let them dried under the sun light.

With the selling price of VND60,000 per kg, local people in Thuong Nong can earn about VND8 million per month.

Thuong Nong leave yeast product has just met the start-up requirements in the National Target Program for socio-economic development in ethnic minority and mountainous areas in the 2021-2030 period.

Currently, Thuong Nong leave yeast products are consumed both inside and outside the province such as Ha Giang, Cao Bang, Bac Kan, etc.

In the coming time, Thuong Nong commune continues to encourage people to expand and develop the craft of making leave yeast.