Millet is one of those grains that naturally ferments, so prefermenting millet is really easy. The fermentation reduces the cooking time, improves the digestibility of the grains and increases the nutritional value.
In fact, ground fermented millet cereal, called ogi or uji, is a staple in a number countries. This recipe for fermented millet is made with the wholegrain, rather than ground millet. The result is a delicious millet porridge.
I love millet. It is one of my favourite gluten free grains. It is affordable, healthy and very versatile. Here are some ways to use fermented millet:
- Eat it as a creamy hot porridge. It is delicious with butter.
- Serve millet as a side dish, like grits.
- Make millet polenta. Fry it up and serve it with roasted vegetables and a rich tomato sauce.
- Press cooked millet into a pie plate and use it as a crust for a quiche. No pre-baking required, simply let the millet cool into a firm crust before cooking your quiche.
- Use millet as a replacement for rice in risotto.
- Millet is a great gluten free replacement for couscous.
Simple Fermented Millet
This is a basic recipe for fermented millet that can be used as a base for all sorts of other dishes. See the section above for six different ways to serve fermented millet.
- Cook Time: 15 min
- Total Time: 15 minutes
- Yield: 3 cups 1x
- Category: Side Dish
- Method: Fermented
- Cuisine: American
- 1 cup millet
- 1 1/2 cups filtered water for fermenting
- 2 tbsp lactic culture (optional, see notes)
- 3 cups water (for cooking)
- 1/2 tsp salt
- Mix the millet and water in a glass container for fermenting. You can add 2 tbsp of lactic culture to speed up the fermentation, or leave it to naturally ferment.
- Cover the container with a tea towel and leave it to ferment on the counter for 2-5 days. Stir with a clean fork once per day to encourage fermentation.
- Drain off the fermenting liquid.
- Put drained millet and 3 cups of water into a pot and bring to a boil.
- Simmer until all the liquid is absorbed (about 15 minutes).
- Stir in salt and any additional flavours (see notes.)
- A lactic culture is not necessary. Millet will naturally pick up a sourdough culture after about 3 days. However, if you want the fermentation to go quickly add a lactic culture like yogurt, vegan yogurt, buttermilk or kefir.
- I recommend draining away the fermenting liquid and using fresh liquid for cooking.
- Depending on what I’m going to do with the cooked millet, I like to stir in a bit of flavour at the end. Adding a bit of butter or oil will make a smooth and creamy cereal. It’s nice to add herbs and garlic for savoury millet dishes. Just add flavours right after cooking as millet will becomes thick and sticky as it cools.
Keywords: fermented, gluten free, vegan, soy free, corn free, wholegrain, polenta, grits, cereal, breakfast