In this episode we welcomed back Alison Kay from The Ancestral Kitchen to discuss the topic of fermenting grains. She began by sharing her own personal experiences that led her to begin fermenting grains. Alison touches on the basics of fermentation, history of grain fermentation, and the nutritional aspect of fermenting. She ends the episode by sharing several of her favorite fermented grain recipes and how her family consumes fermented foods on a regular basis. This episode is a wonderful listen for anyone interested in food history and also wants to learn how to ferment grains to make ancient, unique beverages. 

Books Mentioned: 

Wild Fermentation

Nourishing Traditions

Eat Like a Human (Bill Schindler)

Recipes Mentioned:

Boza-Probiotic Millet Drink

Sowans-Scottish Oat Drink

Rye Sourdough Bread

Podcast(s) Mentioned:

MAM Episode #7 with Alison and Andrea

Connect with Alison :

@ancestral_kitchen

@ancestralkitchenpodcast

Ancestral Kitchen

Alison's Online Courses