Traditional cultures knew that to properly access all the nutrition in grains, soaking or fermenting was necessary. Fermenting seeds, nuts and grains makes them more digestible and unlocks minerals for absorption by our guts.

Why soak/ferment?

Soaking grains neutralizes phytic acid, which is found in the bran of all cereal grains. Phytic acid is considered an “anti-nutrient” because it binds with other minerals such as calcium, magnesium, and zinc, preventing your body from being able to absorb them. So you’re “unlocking” these nutrients by soaking/fermenting the grains first. Soaking grains also allows them to cook in a fraction of the time of non-soaked grains.

Creating the “Porridge Pot”

I keep a perpetual starter in a quart-sized (for 1-2 people) wide-mouth mason jar. I begin the starter by adding 2 servings of grains. Once it has initially fermented (which takes about 2-3 days), I then use half the contents daily to cook, leaving enough to continue the ferment.

You might see bubbles forming in the glass, and it will take on a characteristic “sour” smell, like sourdough. If you wait 2 days or longer, you’ll definitely notice a soured smell. (This is a good thing, because it means the lactobacilli bacteria have come to the party!) The fermentation activity varies with the season and the climate.

Another great thing about the starter is that it’s very stable. I’ve gone a full week without using it, and it just keeps on fermentin’! Note that the sour taste mostly cooks out… but not while it’s cooking, mind you. It will be a bit stinky while it cooks, but it cooks quickly!

Some Serving Suggestions

Here are a few ideas as to what to mix into your porridge. Savory or sweet, the sky is the limit!