Recipe by Chloe Coker and Jane Montgomery

Fermented Pearl Barley, Mushroom and Walnut Salad

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Parve Parve
Easy Easy
2-4 Servings

Fermenting the barley for five days adds an extra flavor dimension to the grain, and a mix of seasonal mushrooms will give this salad a rich, earthy taste while the chilli adds a touch of warming spice. You’ll need to start preparing the barley four days in advance of serving.



  • 200 grams/1 cup Gefen Pearl Barley

  • 600 milliliters/2 and 1/2 cups cold water

  • 400 milliliters/1 and 3/4 cups vegetable stock, such as Manischewitz

  • a handful of shelled walnut halves

  • 1 tablespoon walnut oil

  • 320 grams/about 5 cups sliced mixed seasonal mushrooms

  • 2 cloves garlic, crushed/minced or 2 cubes Gefen Frozen Garlic

  • 1/4 teaspoon dried rosemary

  • 1/4 teaspoon dried chilli/hot red pepper flakes

  • a handful of rocket/arugula

  • salt, to season

  • freshly ground Gefen Black Pepper, to season

Vinaigrette Dressing

  • a squeeze of fresh lemon juice

  • a handful of fresh flat-leaf parsley, finely chopped



Place the barley in a suitable-sized sterilized container and pour 600 milliliters/two and 1/2 cups of cold water over the grains. Stir with a clean sterilized spoon, then cover the container with muslin. Keep in a warm place and allow to ferment for four days, after which time the barley will be ready to use. (It can then be stored, in the liquid, in an airtight container in the fridge for up to five days.)


Drain the barley, add to a large saucepan with the stock and set over medium heat. Bring to the boil and simmer for 20–30 minutes until it is tender but retains its bite.


Meanwhile, toast the walnuts in a dry frying pan/skillet set over a medium heat.


Heat the walnut oil in a separate frying pan/skillet and add the mushrooms and garlic. Fry until golden, then season with salt and pepper. Stir in the rosemary and chilli/hot red pepper flakes. Pour the mixture into a bowl and put the pan back on the stove to make the dressing.


To make the dressing, put the spring onions/scallions, walnut oil, balsamic vinegar, and lemon juice in the pan and stir until well combined. Set the pan over low heat and cook until the mixture bubbles. Remove from the heat, season with salt and pepper and stir in the parsley.


To assemble the salad, put the salad leaves in a large bowl with the mushrooms and pearl barley and stir in the dressing. Toss to combine, spoon into serving bowls and serve immediately.


From Fermented Foods for Everyday Eating: Deliciously Easy Recipe to Boost Body and Mind, Ryland Peters and Small Photograph by William Reavell (c) Ryland Peters and Small Purchase on Amazon

Fermented Pearl Barley, Mushroom and Walnut Salad

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