Simple Fermented Millet (GF, Wild-Fermented)

Simple Fermented Millet (GF, Wild-Fermented)

Millet is one of those grains that naturally ferments, so making fermented millet is really easy! The fermentation reduces the phytic acid, a natural enzyme that supports the digestive system in breaking down and absorbing nutrients from the food we eat. This recipe for fermented millet is made with the whole grain, rather than ground millet. The result is a versatile delicious that can be used as a base for all sorts of other dishes. See the section above for six different ways to serve millet.

This is a basic recipe for fermented millet that can be used as a base for all sorts of other dishes.

Ingredients

• 1 cup millet
• 1 1/2 cups filtered water
• 2 tablespoons culture, optional, see notes
• 2 1/2 cups water, for cooking
• 1/4 teaspoon salt

Preparation

Fermenting

• Mix the millet and water in a glass container for fermenting. You can add 2 tablespoons of culture to speed up the fermentation, or leave it to naturally ferment. Cover the container with a cloth and leave it to ferment on the counter for 2-5 days. Stir once per day to encourage fermentation.

Cooking

• When you’re ready to cook the millet, drain off the fermenting liquid.

• Stir in the water and lentils. Bring to a boil, then reduce the heat to medium-low and cook for 5 minutes, covered. Add the tomatoes and juices (if diced) and vinegar. Replace the lid, reduce the heat to low, and cook for about 30 minutes.

• Remove the sauce from the heat and season with salt and pepper to taste. Garnish with the basil and serve atop the pasta.