Fermented barley

Fermented barley

Recently I like to cook barley, love the bigger than rice size grain, and the slightly chewy texture. As I make a lot of fermented rice as dessert, in making rice wine and miso, I would like to see how barley behaves after fermentation.

 

cooked barley

It is the same procedure as in fermenting rice, cook barley until soft, stir to cool to around 30˚C. Mix in rice yeast, keep in humid dark place like the oven for 2 days.

The whole barley grain is transformed by the yeast to sweet fragrant soft porridge like texture, still with the chewy outside skin.