The Recipe

Wash and dry the grain. Rinse the barley (or millet) thoroughly under cold water until the water runs clear. Spread it on a clean towel and let it air-dry for 30–60 minutes.

Roast the grain. In a dry skillet or wide pan over medium heat, toast the grain, stirring constantly, until it turns a deep golden-brown and smells nutty — about 12–18 minutes. Do not rush this step; the roast gives Maksym its signature earthy, smoky depth. Let it cool completely.

Coarsely grind. Using a grain mill, blender, or mortar and pestle, grind the cooled grain into a coarse flour — not fine powder. You want texture, not dust.

Cook the porridge. Bring 3 liters of water to a boil. Gradually whisk in the ground grain and the wheat flour. Reduce heat and simmer, stirring often, for 25–30 minutes until it thickens into a smooth, dark porridge. Add the salt. Remove from heat and let cool to about 30–35 °C (just warm to the touch — never hot, or it will kill the culture).

Add the starter. Stir in the starter (or a cup of store-bought live Maksym). Mix well. Cover the pot with a clean cloth and leave at room temperature in a warm spot.

Ferment. Let it ferment for 12–24 hours. Taste after 12 hours: it should be lightly tangy and slightly fizzy. A longer ferment means a more sour drink. In hot weather it moves faster; in a cool kitchen it may take the full 24 hours.

Strain and chill. Pour the fermented liquid through a fine mesh strainer or cheesecloth, pressing the solids gently to extract all the liquid. Discard the grain solids (or compost them). Taste, adjust sweetness with a touch of honey if you like, then refrigerate.

Serve cold. Maksym is best served ice-cold, poured into a tall glass. Stir before serving as it settles. It keeps in the fridge for up to 3 days — though in our house it never lasts that long.