Hot Cereal (Porridge)
Prep time: 
Fermentation time: 
Yield: 2
  • 1 cup rolled or steel-cut oats, wheat berries, rye berries, millet, barley or any other (preferably whole and organic) cereal grain
  • Filtered water
  • Sea salt
  • Liquid whey or pickle brine (optional)
  • Raw honey (optional)
  • Seasonal Fresh or dried fruit (optional)
  • Raw or pastured butter (optional)
Create Starter
  1. Add grains to a wide-mouth glass quart-sized jar. Fill with 2 cups water. Add 2 tablespoons whey or pickle brine to kickstart fermentation.
  2. Cover with a tea towel and rubber band, or a piece of cloth and secure with lid ring (but not lid). Stash it in a corner on your kitchen counter. 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 that characteristic “sour” smell.
Make Porridge
  1. Bring 1 cup of water with a pinch of salt to a boil.
  2. Add half the soaked grains (6-8 ounces by volume or about 10 heaping tablespoons) to the water.
  3. Add another ⅔ cup of dry grains to the Starter jar and top off with water (For tomorrow. That’s thinking ahead!)
  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 butter. Grate fresh cinnamon or nutmeg on top.
  6. To balance the meal (and get bonus fermenting points!), enjoy with some homemade kefir or yogurt (if you’re using store-bought, be sure the label says 'active cultures').
Recipe by Fermenters Club at