Fermented oat porridge
Using the same method of making fermented
rice with the 'white ball' starter, I do the same with a cooked thick porridge.
Being more moist, the fermentation kicked in the next day and on the third day
the porridge is both sweet, sour and more liquid.
It is kept in the fridge to slow down fermentation, re-heat to serve, great
that there is no need to add honey to the porridge.
No comments:
Post a Comment