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Simple Fermented Millet

How to serve fermented millet

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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 millet.

Ingredients

Units Scale
  • 1 cup millet
  • 1 1/2 cups filtered water (for fermenting)
  • 2 Tbsp culture (optional, see notes)
  • 2 1/2 cups water (for cooking)
  • 1/2 tsp salt
  • Additional flavors (see notes)

Instructions

Fermenting

  1. Mix the millet and water in a glass container for fermenting. You can add 2 Tbsp of culture to speed up the fermentation, or leave it to naturally ferment.
  2. 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.

Cooking

  1. When you’re ready to cook the millet, drain off the fermenting liquid.
  2. Put drained millet and 2 1/2 cups of water into a pot and bring to a boil.
  3. Reduce the heat and simmer until all the liquid is absorbed (about 15 minutes).
  4. Stir in salt and any additional flavors (see notes for suggestions).

Notes

  • An added 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 2 tablespoons of fermented liquid like kombucha or milk kefir.
  • I recommend draining away the fermenting liquid and using fresh liquid for cooking. It helps to drain off the excess starch.
  • Depending on how I’m going to serve the millet, I like to stir in a bit of flavor at the end of cooking. Just add flavors right after cooking as millet becomes thick and sticky as it cools.
  • Adding a 1/4 cup of butter or oil will make a smooth and creamy cereal. It’s nice to add 1/4 cup of fresh chopped herbs or a few cloves of finely diced garlic for savory millet dishes.

Nutrition