2 to 5 days, depending upon temperature and taste preference
for 1 quart/1 liter of oat milk and porridge for 4 to 6 servings
About 2 cups/200 grams oats, rolled, cracked, or milled into flour
Pinch of salt
Soak the oats in about 1 quart/1 liter of water, in a loosely covered container.
Stir, smell, and taste the soaking liquid daily to monitor the evolving flavor. I’ve gone as long as 5 days, at which point I detected notes of coconut.
When you decide it is ready, strain the soaking liquid from the solids. Enjoy the flavorful and nutritious oat milk raw.
Transfer the soaked oat solids to a pot, cover with 4 cups/1 liter of fresh water, and add a pinch of salt. Bring to a boil, then gently simmer over low heat, stirring frequently to prevent burning on the bottom of the pot, until liquid thickens.
Enjoy your porridge with sweet or savory seasonings, as you prefer. (I love mine savory, with butter, peanut butter, miso, and garlic.)
This recipe is from Sandor Katz’s Fermentation Journeys by Sandor Ellix Katz (Chelsea Green Publishing, October 2021) and is reprinted with permission from the publisher.
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