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| The overnight soaked lentils and brown rice, drained and added to blender |
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| fermented rye berry "juice" made last week, is added ( 1 cup) to rice and lentils and well blended |
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| showing how finely blended the mix has to be for a good ferment |
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| rice and lentil mix to ferment in a covered crock |
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| the overnight soaked rye 'berries" for sprouting..have to be rinsed and drained every 12 hours, and kept well covered to keep bugs and light out |
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| the red cabbage sauerkraut and the lentil-rice dosa mix to ferment for 2 days |
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| the dosa batter in glass crock..it has to have room to expand as it ferments |
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