Since ancient times, kids around the world have been weaned on sour porridge.  It's probably most kids in the worlds' first solid food.  Though in modern times, moms have been encouraged to give their babies instant quick cooking grains, this is very bad for kids.  Here's how to make a porridge that will provide your little ones with the vitamins and organic acids they need to avoid diarrhea and other potential weaning problems as well as build up their digestive system to prevent problems in the future.

 

You just need some kind of small or ground grain, water, and a non reactive pot or bowl.  You may want to use a large glass or Pyrex type pan with a cover so that you can see what's happening.

 

Put some grain in the pot, and put in twice the volume of water than you have grain.  If you use 1 cup of grain, use 2 cups of water.  Cover the pot, and set in a somewhat warm place such as the top of the refrigerator if it's winter.  If the weather is already hot, just leave it on the counter.  Leave it to ferment anywhere from 24 hours to 3 days.

 

When it's done fermenting, pour off the excess water, and then set the porridge on medium heat.  When it starts to boil, it will make large explosive bubbles, so keep it covered except when you have to stir it a little.  Carefully and quickly, take the cover aside, stick the spoon in the gap, and stir as well as you can, then replace the cover.  You know it's done when the grains are nice and soft.  Take it off the heat, and wait for it to stop bubbling before removing the cover.

 

Grains that are good for sour porridge depend on individual tendencies and tolerance.  If you aren't wheat eaters in general, don't use wheat semolina for the baby's sour porridge.  Corn that hasn't been converted to hominy isn't good for them either.  Definitely don't use buckwheat unless you are sure they don't have an allergy.

 

Whatever grownups do to yourselves is your business, but the best grain for sour porridge for babies is millet.  It is gluten free, and doesn't cause problems for just about anybody.  Rice is okay, but it tastes less palatable when fermented for more than 24 hours.  If you can't find millet, quinoa is pretty good.