Hot Cereal (Porridge)
Prep time: 
Fermentation time: 
Yield: 2
  • 150 grams (about 1 cup) groats, rolled or steel-cut oats, wheat berries, rye berries, millet, barley or any other (preferably whole and organic) cereal grain
  • Filtered water
  • Sea salt
  • Pickle brine (optional)
  • Raw honey (optional)
  • your favorite seasonal fresh or dried fruit
  • Your favorite nutrient-dense fat (coconut oil, or raw or pastured butter) (optional)
Create Starter
  1. Add grains to a wide-mouth glass quart-sized jar. Fill with 500 ml (2 cups) water. Optionally you can add a tablespoon (15 ml) of sauerkraut juice or pickle brine to kickstart fermentation.
  2. Cover loosely with jar lid and ring. Wait at least two days before making your first batch.
  3. You should start to see bubbles forming in the glass, and it will take on a characteristic “sour” smell.
Make Porridge
  1. Bring 250 ml (1 cup) of water with a pinch of salt to a boil.
  2. Add half the fermented grains (6-8 ounces by volume, about 6 heaping tablespoons) to the water.
  3. Add another 100 grams (2/3 cup) dry grains to the starter jar and top up with about 100 ml (about ½ cup) water.
  4. Lower heat to medium and simmer 5-7 minutes. Stir frequently, being mindful not to let the bottom burn! When there’s no extra liquid sitting on top, it’s ready.
  5. Pour into a bowl over sliced fresh or dried fruit, raw honey, and/or fat or butter. Grate fresh cinnamon or nutmeg on top.
Recipe by Fermenters Club at