Episode 37: Ancient Traditions of Fermenting Grains with Alison Kay

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