Today I’m going to share a fun and easy go-to recipe from The Everyday Fermentation Handbook. Byers and his publisher have kindly offered a copy of this book for giveaway, and you can enter on the post I wrote about that! As I mentioned the recipes in this book strolls the line, from quick and straight forward to straight up project. This one falls under labor-free heading and makes a right good meal.
A few things you should know here: yes, you’re cooking the food which kills the probiotic bacteria (and yes, you need to cook the millet to make it edible), but there are still important benefits. In addition to making the grains taste ah-maze-ing, soaking them is important for digestion. Followers of many grain-free diets will know that phytic acid is present in grains, nuts, seeds and some other plant matter as well. It binds up nutrients, especially minerals, and prevents us from digesting them among other things. Long term, this could potentially be bad that some grain-free folks believe will lead to mineral deficiencies that in turn slow your metabolism, give you fatigue and all other kinds of health crap you definitely do not want to deal with.
The good news is that fermentation eradicates phytic acid and by soaking your grains, nuts and seeds, you make them more healthful and digestible and you make the other nutrients you’re consuming more absorbable as well. Yippee! There is a TON of speculation on this topic out there and also quite a bit of solid science. If you want to know more than I do, google “phytic acid” and head down the linky rabbit hole!
This recipe calls for cracking the grain, which you can do by pulsing it in the food processor or, if you like to workout while you cook, crushing it with a mortar and pestle. Cracking the grain makes the sugars more available to the microbes, thus promoting fermentation. I’ve found you don’t have to do a ton of cracking, but it certainly does help!