I'd like regular ancestral cooking emails!
This is my fermenting millet – a blended mix of hulled and unhulled grains that I soaked and sprouted – readying itself for its journey into oven-baked millet cakes.
Those bubbles have been growing over the last 24+ hours. I love bubbles – they seem the sign of such hope to me.
I’ve written a couple of articles for my website the last few days. There’s my formula for sauerkraut and another article titled ‘5 simple steps to start cooking ancestrally’. If you use the ‘What’s Cooking’ menu at www.ancestralkitchen.com and scroll down, you’ll find them.