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#theartoffermentation

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Ganga<p><a href="https://mastodon.au/tags/SandorKatz" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>SandorKatz</span></a> in <a href="https://mastodon.au/tags/TheArtofFermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>TheArtofFermentation</span></a> says that the simplest way to ferment grains is to soak them (in unchlorinated water). Soaking sets the grains life forces in motion (and would sprout under the right conditions) and also revives the bacteria and fungi that populate the grain's surfaces and initiates fermentation.</p><p>He says this works for whole grains and partially milled grain like cracked wheat/burghul and rolled oats.</p><p>He goes on to describe soaking with a live culture for max benefit, and times (from a few hours up to several days).</p><p>Who'd've thought? I soaked the whole urad about 15 hrs before cooking this morning, but I need to get a filter jug to minimise chlorine in the water.</p><p>Urad is considered a lentil, but it is more like a grain when you look at it. Katz doesn't address lentils but I am sure the same applies to some of the harder lentils, perhaps with shorter soaking times.</p><p>Rice is often soaked overnight in India before making dosa, idli and related items. (Also the whole urad used in the dosa.) </p><p><a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>FromTheKitchen</span></a> <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Fermenting</span></a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>food</span></a></p>
Lotte Smelik<p><span class="h-card" translate="no"><a href="https://mastodon.au/@LifeTimeCooking" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>LifeTimeCooking</span></a></span> love her books, am using my Instant Pot a lot because of all the things I learned from her. Pictured here is another great book. Technically not a cookbook I guess and not the third from the right either (that happened to be the same Noma book that was posted in this thread already) but this is such a great book about fermentation traditions around the world. The Art of Fermentation by Sandor Katz. <a href="https://chaos.social/tags/cookbook" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>cookbook</span></a> <a href="https://chaos.social/tags/cookbooks" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>cookbooks</span></a> <a href="https://chaos.social/tags/sandorkatz" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sandorkatz</span></a> <a href="https://chaos.social/tags/theartoffermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>theartoffermentation</span></a></p>
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