Another fermented barley recipe here!
Because the fermentation process fascinates me, at home in winter I always have something bubbling in my kitchen. Purple cabbage, napa cabbage, beets, or grains. I appreciate the sour taste and the health benefits.
It might seem a lot to think about your lunch 1-3 days in advance, but since you are flexible with the soaking time it’s not a big deal. Just soak the grains and sometimes later you can decide to use them. 2 – 3 days it’s the best time for me. I also waited 1 or 4 days and it was fine too.
And the big advantage is that because you are soaking the grains for so long, the cooking process will be very quick. 5 minutes instead of 40! If you slightly blend the grains you’ll need even a shorter time. I like to do this because the blending gives a creamier result. Be careful not to blend for too long (5 seconds it’s enough) otherwise you’ll end up with a polenta. If you like it, go for it, it’s delicious too!
My favorite topping is just pepper! I actually prefer the mild taste of the basic recipe. Just to give a presentation suggestion (and a brighter color 📸) I added here in the picture some sautéed green beans. Sautéed mushrooms or spinach would be also a great choice.
Savory Fermented Barley Porridge
Equipment
- Blender optional
Ingredients
- 100 g pearl barley
- 3-4 dl (soy) milk
- salt & pepper
- (veggies or mushrooms as a topping), spinach, green beans, mushrooms
Instructions
Soaking & Fermenting
- wash and soak the grains in about 5dl water for about 1 – 3 days. The longer the soaking time, the stronger the fermentation will be. You can change the bubbly water after the first or second day
Cooking
- Drain the grains
- You can slightly blend the grains for a creamier result. Blend them with the milk for about 5 seconds so that they are not smashed but just a bit broken
- Cook them together with (soy)milk and a bit of salt for about 5 minutes. After many hours of soaking this goes pretty fast!
- Serve and add a topping of your choice. Fresh or cooked spinach, roasted green beans, stirfried mushrooms or just a sprinkle of pepper
