I recently stumbled upon a neat trick to cook barley quickly and make its nutrients more available to the bod: sprouting overnight in kombucha spiked water.I adapted the tip from the book “Back to Butter: A Traditional Foods Cookbook — Nourishing Recipes Inspired by Our Ancestors“ by filmmaker-turned-farmer Molly Chester, who runs Apricot Farms in Moorpark, CA, as well as her blog “Organic Spark.” Apricot Farms is an avocado, lemon and livestock farm she runs with her family and they have some of the best eggs I’ve ever eaten.
Not having a ton of success with traditional sourdough starters (something I can relate to), Molly began using kombucha as a boost and it worked beautifully. So, with a few dregs of kombucha left in my refrigerator, I added them to the soaking water for my overnight barley. In the morning the barley was plump, chewy and nearly cooked without ever having seen the stovetop. After a brief rinse I returned the barley to a pan, covered it with fresh water and boiled for 5 minutes. Perfectly cooked sprouted barley in 5 minutes, ready to turn into a nice winter porridge. For the winter touch I took a couple of handfuls of raw cranberries and zapped them in the Vitamix with a can of coconut cream and a couple of scraped pods of cardamom. I am bringing this porridge, albeit a little late, to Fiesta Friday #54. Enjoy!