Fermented Buckwheat Flakes - The Fermented Foody

Fresh off the Fermented Food Press!

Never miss another update, recipe or special offer from the Fermented Foody again!

Fermented Buckwheat Flakes

Fermented Buckwheat Flakes

Gather Your Goodies

1 Cup of Fermented Buckwheat Flakes
2 Cups of Water
Sea Salt (optional)
Honey or Rice Syrup

It’s Action Time!

Pop the flakes into a glass/Pyrex style bowl.

Add 2 cups of filtered/mineral water.

Cover with a clean tea-towel to let good microbes in and keep the flies out. (Pesky flies.)

Fermented Porridge

Leave for a minimum of 24 hrs minimum.  Leave much longer and the flakes may become slimy.

The longer they ferment, the more good bacteria will manifest, but you need to stop the process before the water/flakes becomes slimy, so have a play to discover the perfect timings in your own environment.

During the fermentation process you’ll see a couple of things happening:

The flakes will rise to the top of the water .. and they’ll be swelling.

Everyone likes their porridge cooked a different way. I favour a slightly stodgy porridge myself.

Strain some of the water off, but keep it to hand in case you need a little more.

You will kill the probiotics during the cooking process but the flakes are now a pre-digested food, having been through the fermentation process, which means it’s easier for your digestive system to break them down.

Bring the water to boiling point, then simmer until they’re just how you like them.

They’re delicious with creamy coconut kefir milk poured over the creamy flakes.

You could also add a dollop of coconut kefir cream, some fruit and a drizzle of rice syrup or honey.

Ooh, Really?!

I choose not to use plastic or metal when I’m fermenting.  I’ve only used glass to date.

Salt and acids created during the fermentation process corrode metal.

I’ve used metal spoons and even metal sieves.

Metal won’t kill a ferment if you’re just tasting or straining since it has no time to corrode.

Avoid fermenting anything in a metal container and keep metal lids away from a ferment too.

Some people do use plastic. I prefer not to myself. Even food grade plastics have been known to leach toxic chemicals.

It’s a personal choice.

Ceramics are considered to the best fermenting vessels, but you can’t see through ceramic and I like to see what’s goin’ awn!

Enjoy your fermented feast.

See you soon, for more fabulous ferments!

Fermented Porridge

Fermented Porridge

 

 

 

 

 

 

 

About the Author Sarah Jackson

I love to experiment with food, write, read, walk by the river, watch vintage TV dramas, good documentaries and comedy.

follow me on:

Leave a Comment: