I'd like regular ancestral cooking emails!
I don’t know what to call this. So much of the food I make these days has no name :-)
It’s whole millet, ground, covered in water and the left in a warm place to ferment. I stir it like this once a day. After about five day the water is tart, probiotic and delicious and the millet is soft, super-digestible and makes lovely porridge.
It’s a bit like Sowans, a bit like Bors and a bit like Ogi. Perhaps I should amalgamate all three names? Sbogi?