How to Make Fermented Amaranth
Fermented amaranth develops a pleasant grainy tang while becoming more digestible. This ancient pseudo-grain gains enhanced nutritional value through fermentation.
Category: Grains & Tubers · Method: Lactic Acid · Time: 3-7d · Difficulty: 1/5 · Yield: varies · Temp: 18-22°C
History
Amaranth was a staple food of the Aztecs and was used in religious ceremonies. It nearly disappeared after Spanish colonization but has seen a revival as a superfood.
Ingredients
- 2 cups (approx. 400g) Amaranth grains — Whole grain, thoroughly rinsed
- 3 cups (750ml) Water — Filtered and chlorine-free
- 15-18g (approx. 1 tbsp) Sea salt — Non-iodized; aim for a 2% brine concentration relative to water weight to prevent mushiness
Equipment
- Glass jar
- Cloth cover
- Fermentation weight
- Fine strainer
Instructions
Make brine and submerge
Dissolve salt in water. Add rinsed amaranth to a clean glass jar and pour the brine over it. Use a fermentation weight or a small glass lid to ensure all grains stay completely submerged under the liquid line to prevent aerobic spoilage.
Time: 10 min
Tip: If grains float, use a fine-mesh fermentation screen or a cabbage leaf under the weight to keep them down.
Ferment
Seal the jar with an airlock or a loose lid to allow CO2 to escape while preventing oxygen entry. Ferment at 18-22°C for 3-7 days. Check daily for signs of activity.
Time: 3-7 days
Tip: Airtight environments significantly reduce the risk of Kahm yeast or surface mold.
Finish and Cook
Strain the fermented grains through a fine-mesh sieve and rinse thoroughly with fresh water. Note: Fermented amaranth must be cooked before consumption. Boil in a 1:2 ratio of grain to fresh water for 15-20 minutes until tender.
Time: 25 min
Tip: Cooking is essential to neutralize remaining saponins and phytic acid, and to achieve a palatable texture.
Fermentation Timeline
- Day 1: Submerge — Amaranth in brine.
- Day 2: Bubbling — Fermentation active.
- Day 3-7: Ready — Grainy tang develops.
Signs of Success & Spoilage
Good signs
- Tiny bubbles rising through the grains
- Clean, sour/lactic aroma
- Cloudy brine with some sediment
- Bright, tangy flavor profile
Warning signs
- Fuzzy mold (white, green, or black) on the surface
- Putrid or 'rotten egg' odor
- Pink or iridescent slimy film (Serratia marcescens)
- Slimy, mushy texture that falls apart when touched
Troubleshooting
- Pink or orange discoloration
- Cause: Contamination by Serratia marcescens or other harmful bacteria. Solution: Discard the entire batch immediately. This is toxic and cannot be saved by scraping the top.
- White film on surface
- Cause: Kahm yeast due to oxygen exposure. Solution: Scrape off if minimal, but ensure better submersion or a tighter seal next time to prevent off-flavors.
- Grains are mushy
- Cause: Salt ratio too low or temperature too high. Solution: Use a digital scale for salt (2% ratio) and move to a cooler spot.
Storage
Drain and refrigerate Keeps 1-2 weeks. Use within a week for best quality.
Health Benefits
- High protein
- Lysine-rich
- Calcium
- Iron
- Probiotics
Serving Suggestions
- Porridge
- Popped as snack
- Added to bread
- Grain bowls
- Soups
Related Grains & Tubers Ferments
Other Lactic Acid Ferments
- Sauerkraut — Vegetable
- Kimchi — Vegetable
- Kefir — Dairy
- Pickles — Vegetable
- Yogurt — Dairy
- Hot Sauce — Condiment
- Water Kefir — Beverage
- Kraut-Chi — Vegetable