Lactofermented Granola

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Step 6: Done

Picture of done
It took almost 2 days for the globs to dry out completely. The ones on the wax paper took slightly longer, but they did come off the paper easier than the other ones came off the tray.

The end product is crunchy and tasty. The raisins retained their chewiness and sweetness which is good. This is good travel food. I'll take some on a bike trip. It should keep pretty long, but again I haven't waited long enough to find out.

I would assume that most of the bacteria die without having moisture, so I would hesitate to call this food "probiotic."

Other Variations
-I made one batch with a mixture of rye flakes and oats. It came out tasting like rye bread. I'd like to try that again, adding caraway seeds, onion, and garlic.

-Maybe it could be done with ground up oat groats.

-I'm sure it could be done with several other grains.
jsa413945 years ago
I don't know anything about this, really, but isn't it dangerous that harmful bacteria could grow in the jar (while fermenting the stuff) because it wasn't killed by the acid. I've heard of many deadly bacteria that grow in warm, closed off spaces, with food (the fermenting jar), and I believe that probability says it's impossible for ALL the bacteria to die in the acid. I think this can be related to when they used to mke vacines (they'd kill bunches of viruses, etc) but there would always be some people that would still get sick (not all he pathogens had been killed). I'd appreciate if someone could respond and prove me crazy or not
The one we hear about most is Botulism. This one grows in low acid, oxygen-free conditions. That's why it's a problem in canned food. soaking vegetables or grains in water doesn't create the right conditions for botulism. The grains create an environment where souring bacteria and wild yeasts flourish. Molds might grow on the surface if you left it long enough but these kinds of fermentations are generally regarded as safe. The easiest way to tell if your fermentation is safe to eat is to smell it. If it smells sour and good, eat it. If it smells rotten, huck it.

For lots of information on the subject, have a look at the book Wild Fermentation.