Sake Lees Batter
In Phase II D2D remember to add foods gradually. Adding lots of fermented foods all at once can be lead to a Herxheimer ('die-off') reaction. This is where the microbes in the ferment compete with the microbes in the gut (usually the upper intestine) and cause the microbes in the gut to die, leaving inflammation, bloating and pain. By adding one new food per week, this is less likely to happen.
Ingredients
- Sake Lees - 1 Dessert spoon sized chunk of
- Plain flour - 4 tablespoons
- Egg - 1
- Water 100 - 200 mls
- Pinch of Salt
- Raw Organic Cane Sugar - 1 dessert spoon
Method
- Put all of the ingredients and around 100 mls of water in a blender and blend to produce the batter.
- Add more water or flour to give the desired consistency which should be pourable.
- Leave to ferment for 4-24 hours. Stir again and add more water if needed as the mixture will thicken as it ferments.
- Use as a batter by dipping vegetables or proteins in the batter and frying in good oil.
- Enjoy!