Steel-cut oats, kamut, barley, and other hard, chewy grains are tasty and good for you, but man do they ever take a long time to cook. They usually end up sitting in my pantry because I’m too lazy to devote the hour or so needed to get them soft. But I learned from the wonderful book Wild Fermentation by Sandor Katz, that simply soaking the grains overnight makes them cook quickly. Imagine popping steel-cut oats in a pot of water and cooking them in 5 minutes before work. You can if they’ve been soaking.

If you’re a fan of fermented food, you can leave them soaking for several days on end, and they’ll start to taste kind of yummy and yeasty. This sounds gross to some people, but it tastes good and is good for you.

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