On the left, in slices, we have llymru, a traditional Welsh oat fermentation that produces a delicious sour jelly-like treat. . Oats, until the middle of last century, were *the* staple of the Welsh. And just like the more famous oat-eating Scots, this population came up with many ways to prepare and eat the grain. . Here oats are fermented with buttermilk for a few days then strained. The liquid is then cooked and ‘set’ into this jelly. . Further north, in Scotland, oats were also fermented, but there it was into a dish called sowans. Unlike the llymru you see here, sowans doesn’t use a ‘starter’ to get going – solely wild yeast/bacteria. I have a course on how to make sowans in your own kitchen over at @thefermentationschool (link in my profile) if oats are your thing. . Meantime the oat discoveries continue here! I’m writing an article for the Wise Traditions journal on oats and am thinking a little cookbook might want to be born from all my recipes! . Getting some more pics and video up in my story/highlight today.