Fermenting Oatmeal - Our Ancestors Fermented their Grains and You Should Too

Nothing is better for gently waking up your digestive tract and energizing you for the day ahead than oatmeal. It is the ultimate breakfast food. The well-meaning advice of many nutritionists, to consume whole grains as our ancestors did and not refined flours and polished rice, is misleading and often harmful in its consequences; for while our ancestors ate whole grains, they did not consume them as presented in our modern cookbooks in the form of quick-rise breads, granolas, and other hastily prepared casseroles and concoctions. Our ancestors, and virtually all preindustrialized peoples, soaked or fermented their grains before making them into porridge, breads, cakes, and casseroles. The scientific rationale, is that the outer layer of most grains contains a compound called phytic acid, which can block mineral absorption during digestion. Fermenting grains by soaking them before cooking neutralizes phytic acid and renders the grain far more nutritious. A short soak, 24 hours in cool weather, 8 to 12 hours in hot weather, accomplishes this without affecting the flavor. Then again, sometimes you want to affect the flavor. Not everyone likes their food mild and bland. Some of us crave intense sour flavors. The longer you allow grain fermentation to proceed, the more acidic flavors will develop, thanks to the presence everywhere of lactic acid-producing Lactobacilli.
You can also try to lacto-ferment your oats. It's simple: soak the oats in water and yogurt overnight, which kickstarts some lacto-fermentation in the oats. Mixing just a little yogurt into the oats kicks off the lacto-fermentation process. The beneficial Lactobacillus in the yogurt goes to work on the starches and sugars in the oats, creating lactic acid, a preservative, and helping break down the tough structure of the oats.
The bonus of this technique is that whenever you soak your grains, you're saving a bit of cooking time, and this method is no exception since soaking oats overnight makes for a really quick on-the-go breakfast. Also, adding the yogurt into your soaking liquid really amps up the flavor and makes for a much more interesting bowl of oats.
Oatmeal is the quintessential comfort food. Fermenting oats before cooking them makes them creamier, richer in flavor, and more nutritious. Oatmeal is very versatile. Some people eat savory oatmeal, with butter, milk, salt, and pepper. You can also serve it up sweet with peanut butter, molasses and vanilla.
For the freshest, most nutritious oatmeal, coarsely grind whole oats yourself when you are ready to use them, though steel-cut oats or rolled oats will work fine, too.
Time frame: Around 24 hours
Ingredients (for 3 to 4 servings):
1 cup/250 milliliters oats, coarsely ground, steel-cut, or rolled
3 cups/750 milliliters of water
6 tablespoons plain whole-milk yogurt
Sea salt
Process:
1. Soak the oats in the water. Cover to keep dust and flies out.
2. Ferment overnight, or for several days. A short ferment begins pre-digestion but has a mild flavor not heavily influenced by fermentation. The distinctive flavors of fermentation emerge after 24 to 48 hours, depending upon temperature, and become more prominent the longer you let it ferment.
3. Cook the oats. Add a pinch of salt and bring the oats and water to a boil. Lower the heat and cook until the oats absorb all the water, about 10 minutes. Add a little more water if you prefer a thinner, runnier texture; more oats if you prefer it firmer. Stir frequently, as the sticky, starchy oatmeal can burn easily.
4. Serve. However you like to eat your oatmeal, sweet or savory, you’ll love the creaminess of this fermented version.
If you're looking for a way to add a little excitement to your morning oatmeal routine, this is a great place to start. And it's certainly timely, as we soon will be finding ourselves firmly in fall, a season in which I find nothing more comforting than a warm, deeply flavored bowl of oats to start the morning. Please share your favorite oatmeal recipes in the comments below.
Please click on the following links if you are interested in:
Healthy Products:
www.amazon.com...
Freeze Dried Food:
www.thrivelife...
Handmade Candles:
www.etsy.com/s...
Thank you for watching!
Good Day and Good Health
The Refreshing Point
Fermenting Oatmeal - Our Ancestors Fermented their Grains and You Should Too

[@brookebrightweather1519]

Fermented oatmeal! How awesome. But you will kill the friendly bacteria the second you cook them. I don't even eat my rolled oats cooked. I just soak them in warm water for a long time. So I will ferment them and not cook them, and then I will get the benefits of the probiotics in the oatmeal. People make the same mistake when they cook miso soup. The miso paste is loaded with probiotic bacteria to build your healthy microbiome. To avoid this, just make your soup without the miso, wait til it cools down to under 118 degrees Fahrenheit, smear the miso paste around in the empty bowl, then pour the warm soup into the bowl and mix in the miso paste! :)

[@nejolo9563]

Have you tried this. How did it come out. I cooked my oatmeal and let it sit out for 8 hrs, hoping the refermentation would occur. I have heard that the Irish used to cook then ferment their oatmeal. This tradition has been lost due to modernity. Anyway I’ve eaten the post cooked 8 hr ferment oats and they were fine. I’ll have to experiment with longer ferments. In any case I’ve had fresh raw oats in morning smoothies. I don’t see why I couldn’t use soaked fermented oats without cooking.

[@JCnordic2983]

I'd do over night oars!

[@stopit4uca]

@@nejolo9563 I think that's a great idea to cook your oats first or even roast them maybe and then soak them overnight with probiotic yogurt

[@davidjd123]

i use to eat oatmeal every morning for about a year and a half, I would get stomach problems from them, but once I starting soaking them it went away. so although the cooking might kill some bacteria its still eats up all the phytates so it can be digested easier.

[@mothershelper1981]

you don't cook them after you ferment them. You either cook them first or don't cook them, let them sit and ferment and when they are done they are so soft and from the sitting that they don't need to be cooked.

[@owenduck]

I think the Scottish originally fermented oats for alot longer than 24 hours. A couple of days at least, to remove all the antinutrients.

[@WholeBibleBelieverWoman]

We have a pretty warm kitchen, usually 78-80°F. I find that when I add water to a cup of rolled oats in a jar (covering to an inch above the oats) and put on a loose lid or cheesecloth the oats have fermented overnight in 12 hours -- with NOTHING added but the (well purified) water. No need for yogurt or anything else.

[@johnbishop9000]

What the ancients did was to SLOW cook in earthenware pots so as to not kill the fermented bacteria.....slow cooking in earthenware pots does not destroy any of the nutrition in the food while cooking/breaking down fibres to make nutrients more available, which is the ideal of cooking. Pressure cooking destroys up to 80% nutrition and microwave destroys up to 100% nutrients. While soaking does remove phytic acid an enzyme inhibitor, it also increases nutrition by up to 500% in the sprouting process. When compared to the ancients the moderns are quite backwards and stupid yet arrogantly blindly believe they are more advanced, well they are definitely much better at getting to the hospital sooner. . like there is a race .... The human body remains the same whether ancient or modern, the way the gut bacteria works efficiently and effectively has not changed, it is the gut microbiome that is the most important, so that friendly bacteria in your gut are your best friends, not to kill them with alcohol and sugar or denatured processed products so called foods, is the height of wisdom. Ancient traditional cultures had this one thing in common.... unprocessed Wholefoods and fermented foods.....

[@RaphaelQuixote]

Do we really need to cook oats at all? For years I've been soaking sprouted oats in a cup of kefir, mixing in my raisins, berries and nuts and eating it for breakfast like that...

[@CharGC123]

Same here, plus you get all the benefits of the living pre and probiotics! I also like to blend in a tsp or so of miso paste with the yogurt which imparts a unique umami flavor and starts breaking down the starches.

[@UltimateTruthsAndWorldviews]

you just killed the helpful bacteria by cooking.

[@sweetvuvuzela4634]

Good day I was watching this video and then my neighbor came and we watched it together. He said this post really changed his life and it touched my heart. My village people are so grateful. Am proud to say cool post wow thanks for sharing your valuable knowledge 🥰 from the villagers of kikambu

[@cmvr9138]

Dont cook the oats. Eat raw. Cooking will kill its nutrients!

[@suzisaintjames]

Soaking the oats releases the phytic acids (which is very important for arthritis), so do you pour off the soaking water? Or can you cook in the same water? I'm also thinking about how to pour off the water whilst soaking flours? 💖🌞🌵😷

[@daniellap8939]

phytic acid is an anti nutrient

[@suzisaintjames]

@@daniellap8939, yes, and that's why you soak the oats to leach out the phytic acid and get rid of it before eating. Sending lots of love 💖 from sunny 🌞 Arizona 🌵. 😷

[@daniellap8939]

@@suzisaintjames oh i misread what u wrote. thought u were saying phtic acid is important for arthiritis lol

[@adelchidipalma9857]

@@suzisaintjames after 24 hours of soaking removing the phytic acid then add the yogurt?

[@stephbreezy011]

It's also important to note that you have to use filtered, unchlorinated water.

[@lamegalectora]

but if you cook the fermented oats you will kill the friendly bacteria?!!!?

[@Rubix_P]

Yes that's true. But it broke down the carbs and got rid of phytic acid which blocks the nutritional benefit of the food. So it's still healthier for you. And you wont get bloated

[@mobilekillerass]

As long as you don't boil it you won't lose much. I only warm it up slowly and let it hit a comfy temperature like 40 C°. No bacteria will be killed then

[@djembeboyzach]

Overnight oats

[@NeverNude86]

Overnight oats is where it’s at.

[@imalamboman12]

The bacteria is for breaking down the phytates. We don't need this bacteria in our stomach because we just need the starch. Ferment then cook.

[@toni5543]

Great video. Very informative. Exactly what I was looking for! Thank you very much for taking the time to teach us! Love, Toni from Scotland.

[@cmvr9138]

Its much better not to cook the oats at all!

[@laurac5640]

This video’s creator plagiarizes from the book by Sandor Ellis Katz, “Wild Fermentation” (2016, p. 145). Please add a note in video about getting this recipe from Katz.

[@patdear80]

I thought heating any ferments kills all the good bacteria

[@TATOTEMPRESS]

I soak my oats in a large jar with a mixture of milk kifir ,fermented ginger bug and water kifir ,never had a problem this jar is left out over night or a longer and put in the fridge and used daily never ever cooked .

[@AnnoyedDragon]

I put a splash of cultured whey I filter from my Kefir cheese in my 24hr soak.

[@madisonmsky4612]

Try 2 cups oats 1 cup whey 6 cups water Burp every 12 hours or more if you have a hot kitchen after 24 hours move to the fridge

[@priestesslucy3299]

Only 24 hours? I don't even eat mine until I've fermented it for a week

[@AnnoyedDragon]

@@priestesslucy3299 Sounds incredibly sour. I'm just trying to diminish the anti-nutrients, not preserve the oats.

[@priestesslucy3299]

@@AnnoyedDragon same. And let the fermentation process consume some of the carbohydrate load

[@stefan-D]

So a fermentation of any kind of food for about 12-24hours works everytime just on the kitchentable?(18°C-20°C)

[@kyle4094]

In my experience, yes! At least with grains and vegetables. Low risk if done correctly. With meat and fish ferments, there is more to it than just leaving it on the counter for a few days.... would not recommend that.

[@lisagrace6471]

@@kyle4094 with vegetables too?

[@kyle4094]

@@lisagrace6471 if you're doing something pretty basic like a sauerkraut then leaving it on the counter at room temperature fully submerged in its brine is a safe practice. Most vegetables are fine for this process. There is so much information available on KZbin and otherwise on how to do simple vegetable ferments. It's not fancy work and doesn't require fancy tools so therefore keep it simple and you'll do fine. My favorite thing to ferment is kimchi, also not daunting just takes some time and practice. As someone with an intestinal disease, take it from me when I say fermenting food is delicious and powerful for good health. Anyone can do it 🙂

[@lisagrace6471]

@@kyle4094 so I guess I was thinking soaking is different than fermenting. From what I am understanding, soaking is more the 12-24 hour thing and beyond that, starts getting into fermenting? So I was wondering about soaking veggies- not turning them into fermented foods. I appreciate your reply!

[@athenassigil5820]

Wherever i try this method, which i strictly do now, it makes the oats easier to digest. Aside from easy bowel movements, I have little or no bloating or gassiness. I use water and vinegar, let it sit for 1 to 2 days, rinse thoroughly and cook in milk, serve with butter and peanut butter, voila! Great, smooth and very hearty!

[@athenassigil5820]

@Alex Mercer Yes, rinse well, then add milk or water while cooking. Yogurt is ok, too...

[@arjunmrao4039]

but wont fermenting for 48 hrs and later cooking and boiling the oats not destroy its good bacterial content ? The same good bacterias formed in the 48 hrs fermentation period ?

[@WeAreBullets]

i think the point is that the fermentation process itself destroys some of the harmful phytic acid and anti-nutrients, and then cooking it does kill the fermentation products like good bacteria, but the point of it all was to ferment-out the bad stuff so that you can enjoy a hot bowl of oatmeal with just less of the harmful crap in it. its like how they say you should only eat fermented soy, because the fermentation process kills off the anti-nutrients, and then you can heat it up and cook it or use it however u want now that the bad part of it has been sorta killed off already

[@arjunmrao4039]

@@WeAreBullets thank you ! Well explained by you 😊👌

[@deedee-vl4lu]

Or just an suggestion ...take out the fermented liquid ,save it and cook with another liquid then add the fermented liquid.☺️

[@bospin]

​@@WeAreBullets I never cook my oats. I just add kombucha or yoghurt and let it sit for one, two or more days, but you can do as you like it best (just taste it : I like the sourness of fermented things, but maybe you don't) . When you add kombucha, stir it once or twice a day to avoid the development of a top layer of kombucha.

[@bospin]

@Alex Mercer Hi Alex. You can buy it online. There's a lot of information online. This is one of the best sources : www.splendidtable.org/story/making-kombucha-an-excerpt-from-the-art-of-fermentation

[@rlcwallpapers]

My wife has either rolled oats of steel cut for breakfast every day, the night before she soakes them with some water and then she eats them with yougurt and ceral every morning, she does not cook the oats, is she missing some benefits by not cooking them?

[@elnorya3973]

I’m not cooking too. Just soaking 12hours and blending with banana, protein, honey/coconut oil. Nice taste & after effects

[@deedee-vl4lu]

Ss I tried with bannana and brown sugar....with the masked tinge of sourness tasted great. I was out of honey or that's what I would have added.

[@therefreshingpoint4106]

Bananas and brown sugar sound good! I enjoy fruit with fermented oatmeal, I think the sweet sour mix works well.

[@deedee-vl4lu]

@@therefreshingpoint4106 the bland and sweet taste comes first then the tinge of sourness lingers.😊. thank you for the video.

[@RootsOfEden911]

@@deedee-vl4lu Did you add the banana and sugar before or after fermenting (ie, was the fruit & sugar also fermented)?

[@FirstnameLastname-ty1qd]

@@therefreshingpoint4106 Can you do a video on how to ferment rice?

[@meshackgaolathe6492]

What is the effect of cooking on fermented oats?

[@calvinm3054]

Where you getting this info

[@Mr438IB]

Thanks for the knowledge! What can I use besides yogurt if I don't consume cows milk?

[@karinekarano]

Mr438IB you can use coconut yogurt,water kefir, or a probiotic capsule.🙂

[@LatoriaMartin]

Kefir water

[@JewelsFromVenus]

you can make kefir with almond, coconut or rice milk too! It has 50 times the probiotics than the water kefir

[@evelina.amazonAtGmail]

you can buy "water kefir grains" on amazon, usually they come with instructions, you can make your own soda or use to ferment oats (make sure you are not ordering "milk kefir grains")

[@sophietheresehautenauve]

@@JewelsFromVenus do you have a link to a recipe ?

[@zipfelchefchen6816]

Good point, seeds should definitely be fermented, soaked, or sprouted before consumption, but soaking will not completely eliminate phytic acid. Even doing so for days does not, and definitely not in 24 hours. Also, depending of the mineral content of the soaking medium, minerals diffuse into the water, so you should not discard it.

[@robin2604]

So you can just soak lets say in almond milk add some applecider vinegar or lemon juice and let it sit overnight and eat like that? Also can I soak the seeds and oats together?

[@suzisaintjames]

@Maciej Jan Długosz phytic acid is the new thing that aggravates arthritis pain. We don't want to live without bread so we are desperately trying to find ways to reduce or eliminate it. Fermentation helps some people, but for me, some but not really. 💖🌞🌵😷

[@suzisaintjames]

@@sherril.562 , thank you for commenting. I've tried making sourdough. The bread is beautiful but still, not my friend. However, I've only fermented up to 24 hours or so. I may have to awaken my starter and try 48 hours or longer. I've had pretty good luck with Schar's gluten free chibatta (sold in stores). It's made with rice flour and the only difference from wheat bread I can find is the price. Sending lots of love 💖 from sunny 🌞 Arizona 🌵😷

[@bybbah]

@@suzisaintjames hi why don't try gluten free sourdough bread ,when you are make your sourdough finish the bulk proof in the fridge overnight then after shaping do final proofing overnight, then next day bake .it is prolonging the fermentation so more healthier .I use to have big inflammations and neuropathy but the more I reduce the sugar carb ,and fermented my grain my pain lessens. EVEN IF I CHEAT out of laziness eat processed bread or pizza here it came back a flare out pain stiffness, cramp or pins and needles. But one I flush out in a week big difference. I know now this is my forever thing fermenting ,sprouting etcc.

[@viveviveka2651]

I add plenty of chia seeds, and find them to be very beneficial.

[@kelseybishop3593]

Should it be refrigerated when fermenting?

[@jorgemoramuoz8067]

No, it’s almost same method of sourkraut. I just let it outside of the fridge for 24 hrs

[@1957712]

Soak the grains, cook then ferment 30 hrs with l. Reuteri or l gasseri. Super gut food

[@msDanielp369]

MAKES A FUCKTON OF SENSE Oats make me very sick, but they taste soooo delicious. Like, beautiful, they should go eeeeverywhere. Butand of course, if it makes me sick but taste amazing, hmm there be steps inbetween… Damn, even with like those things those snacks with oats, I’m so sure they don’t make them ideally. Imma try imma try yeee

[@christinesherratt4931]

I would have thought cooking and cooling before adding yogurt, kefir or buttermilk will preserve the probiotics? Let the cooked oats soak in the yog, kefir etc so that good bacteria can grow............ Any answers please ???

[@patryk5823]

If you soak your oats and then boil it, you'll kill of these good bacteria because of high temperature. You need to choose, soaked oats or boiled :)

[@__-zr6ry]

Doesn't the anti-nutrients go to the water? If so it means we need to remove the water as well?

[@viveviveka2651]

Kefir lactobacilli will reproduce more vigorously at room temperature. Same with buttermilk, as long as there are live lactobacilli.

[@xenaburg2362]

Can I do overnight pearl barley overnight and eat it the next morning or do have to discard the water and how much is a serving for one breakfast how many tablespoons

[@adelchidipalma9857]

if cows yogurt is not desirable then add probiotic?

[@cmvr9138]

Instead of yogurt doing it with homemade kefir is much more healthier!

[@madlenj.4644]

very interesting aspect with the phytic acid! They say if you don´t want to have it, let your oats soake over night, throw the water away, wash your oats and then start with the recipe. i tried this with oat bran, i think with rolled oats too..its basically the same when it comes to this process i guess, so i think it would be the same with whole grain oats? What happened as i soaked and strained the oats was what i did expect... the starch went away, so my oats didn´t get thick anymore....not good for porridge. But you say, you will get a creamy porridge..uum Miss, no! No you won´t. How could you without any starch?Or don´t you strain the oats? They also say, if you soak the oats and throw the water away, not only the pytin acid will go away..also healthy nutrients. plus they say, even tho phytin acid is a plant protection substance, it is also healthy for the body....so iam confused. curious what you will answer.

[@fun3721]

Phytates can decrease the absorption of iron, zinc, magnesium, and calcium. But phytic acid inself has anti oxidant properties as its a source of phosphorous. However, Many humans can also be troubled by it in the form of bloating and not so happy stomach. So better to get rid of it. Fermenting foods also causes simple sugars to be broken down and eaten up by bacteria/fungi leaving behind complex carbs and nutrients needed for human body.

[@madlenj.4644]

@@fun3721 i sopped eating oatmeal because of the phyic acid, yup i more experienced the effect of bloating ,less experienced the effect of anti oxidant properties. Right..got rid of it. Also fermentin dosent help. But fermented food as for example kimchi of course is good, but nothing drastic like noticeable changes through it. Also eating raw veggies - salads makes me bloat and no matter what i eat i always have a food baby -.-

[@fun3721]

@@madlenj.4644 Sad to hear you stopped eating Oats. Its very common for people to bloat after eating salad. Obviously, being raw the fiber doesnt get digested well and ends up fermented in your gut leading to gas. What does this mean? It means the flora/fauna in your gut is imbalanced. You probably have more of sugar digestors than fiber digestors. If you drink alcohol regularly then it explains. if not, a leaky gut probably. For most its cruciferous veggies like cauli, cabbage, brussels sprouts etc. oxalic acid in spinach can also trigger bloating. You can do a stool test to see what strains you have predominantly.

[@fun3721]

@@madlenj.4644 I digest a few things well. But some i dont do too well. If I am completely off sugar then i seem to do better. Have you tried to stay off sugar?

[@danhoyt9961]

My understanding is that fermentation, and even just soaking breaks down the phytic acid. It doesnt just bring it into solution in the soaking liquid.

[@Leo_Keys]

Do you rinse the oats before you cook them, or do you just eat it with the fermented water?

[@Deepa0309]

Will the lactobacillus not die on cooking after fermentation

[@sophietheresehautenauve]

But wont cooking it kill the bacterias ?

[@agnesbfenoli]

Thank you! Great information.

[@raymondhanson6751]

kzbin.info/www/bejne/lYLZoWB3m7Jqa7s

[@Malina912]

What is the point of soaking the oats if you cook them in the same water or milk, its still has the Phytic acid in the soaking liquid. Shouldn't the water be diskard and cooked them in fresh new water or milk?

[@oceanlbi]

gosiakida I am no expert but I read on another site that you do not need to discard the water, that the phytic acid actually is broken down and you don’t need to discard it. I don’t know about any of this but I am just passing along what i read since you asked

[@Malina912]

@@oceanlbi yes that is true. I've research it more and that's what people say and do. Thanks for answering anyway.

[@florianpeter7045]

gosiakida but does it provide any benefit to use the soaking water instead of cooking it in fresh water?

[@florianpeter7045]

MJD most vegans eat oats very regularly which is a bad thing

[@florianpeter7045]

MJD fat is not bad even in large amounts

[@playdead1892]

Thank you 🙏

[@teresaolofson8187]

if i use sprouted oat groats do i skip the soaking time ?

[@brookebrightweather1519]

No, soak the oat groats for at least overnight, then drain and rinse, then add a little new water and some miso, dairy free yogurt, or a probiotic capsule. Look up how to make oat rejuvelac for other ideas! :)

[@DominikSobolewski]

Blend a banana and see how the oatmeal starts foaming up.

[@madlenj.4644]

@@brookebrightweather1519 very interesting aspect with the phytic acid! They say if you don´t want to have it, let your oats soake over night, throw the water away, wash your oats and then start with the recipe. i tried this with oat bran, i think with rolled oats too..its basically the same when it comes to this process i guess, so i think it would be the same with whole grain oats, would it? What happened as i soaked and strained the oats was what i did expect... the starch went away, so my oats didn´t get thick anymore....not good for porridge. But you say, you will get a creamy porridge..uum Miss, no! No you won´t. How could you without any starch?Or don´t you strain the oats? They also say, if you soak the oats and throw the water away, not only the pytin acid will go away..also healthy nutrients. plus they say, even tho phytin acid is a plant protection substance, it is also healthy for the body....so iam confused. curious what you will answer.

[@nature_and_tradition]

Would it be ok to use raw milk instead of yoghurt? And is it necessary to boil the oats or can I just rinse them after 24 hours and eat them this way?

[@marinadiamant9929]

ASPIRE TOWARDS GRANDNESS yogurt is needed for the fermentation coz of the probiotics in the yogurt or any fermented medium.act as starter medium.

[@marinadiamant9929]

@Alex Mercer I haven't tried but I suspect it will not be very appetizing. And I am not a biologist but the probiotics in yogurt work well with grains. I recommend miso paste if vegan.miso is fermented soy.

[@lebedouin5993]

Bonjour ! Est-il possible de laisser les flocons d'avoine entiers pour la recette ou c'est indispensable de les reduire en farine ?

[@bassamal-kaaki3253]

C’est pas nécessaire de les réduire en farine.

[@gigigigi9479]

Ferment at room temp or refrigerate?

[@Somerled_Pox]

Room temp

[@teresaolofson8187]

have u tried milk kefir? for soaking?

[@precognation]

any way to ferment without dairy?

[@101life9]

precognation , Use kefir almond or coconut milk. Good source of probiotic too 😊.

[@GospelBearer]

I’m considering kicking it with kombucha

[@bospin]

@@GospelBearer I do that quite often and it tastes great. I don't cook it in the morning. I like the sourness of fermented things : that's why I often let it sit for two or more days. Stir it once or twice a day to avoid the development of a combucha layer on top.

[@bospin]

@@GospelBearer I do this quite often and believe me, it's delicious : it digest a lot better this way. I like the sourness of all things fermented : that's why I prefer to let it sit for two or more days before using it. I take some off and add new oats ... until I find that it's time to start a new batch. I also use it as a batter for pancakes.

[@bospin]

@Alex Mercer Hello Alex. You can add any grain you like : just taste it.

[@gregarious1532]

Does fermenting oatmeal cause intoxication. Does it give you a buzz? Can old fashioned oats? Can I drink the steep liquor?

[@joanne4663]

Hello, Do you drain away the water after soaking the oats and cook it with fresh water?

[@bellafernandes4692]

I’m also very interested in knowing.

[@florianpeter7045]

Me too, please answer

[@florianpeter7045]

I would say removing the water makes sense because phytic acid would probably be absorbed by it

[@imalamboman12]

Remove the water

[@borisdoris314]

All of it is good, don't waste that water, just drain it with sift , add cap of water in leftovers and sift it again. And have cap of it just bring to boil keep stirring it till goes like a castard , have it before breakfast. It's remedy for problems with your guts, put in KZbin search in russian ( кисель доктора Изотова), there would be many videos how to do it but in russian

[@arxsyn]

I eat fermented steel cut oat groats (2 or 3 days) do the trick. It's completely unnecessary though. Modern day oats are a processed food (steamed, put through rollers). Soaking is beneficial for unprocessed, raw, whole grains!!! Much easier to digest

[@chienle1492]

Rolled oats cannot even be fermented because it's processed (steamed)

[@florianpeter7045]

Chien Le why does that mean they can’t be fermented?

[@joeydoesthings4955]

What if you added some whole oat groats? They would bring lactobacillus to the party, right? And then the rolled oats would provide starch for the bacteria to ferment. At least, I think that is how it would work.

[@imalamboman12]

They can still be fermented but since they cannot be germinated they will not contain some enzymes that will make the fermentation process better.

[@smallfootprint2961]

I have had terrible reactions to flour products. I can soak whole or rolled grains, but how do you prepare flour for making bread, etc.?

[@yggdrasilskalli9396]

sourdough kzbin.info/www/bejne/aHe5l32KfNWLpLc

[@wardcollins9574]

as farmers have found out that they can increase production at harvest they now spray the crops with glyphosate (roundup) about 2 weeks befor harvest, as the crop dosent come on at the same time, they get a 10 to 20% increase in harvest.

[@thegamer.__.086]

small footprint or you can soak your wheat or other grains and then use a dehydrator to dry them again

[@evelina.amazonAtGmail]

@@thegamer.__.086 the wheat needs to be organic b/c regular wheat contains the health destroying herbicide/chemical called Glyphosate

[@evelina.amazonAtGmail]

re terrible reactions to flour: maybe you need to go gluten free? if yes then switch to paleo diet, check out their recipes, google: gluten free flours

[@GetBennidover]

After fermenting do I drain off the liquid and cook with fresh liquid? What's happening to all that phytic acid that was originally in the seed/grain?

[@click411]

did anyone answer this question

[@GetBennidover]

@@click411 no dont believe so, but I read that you dont have to drain the liquid after you ferment. I guess the bacteria breaks down the physic acid. Unless you know something I don't?

[@lucybellescott7531]

@@GetBennidover I just watched another post, and she said to use a slotted spoon & put a little fresh water on it to cook. Most people do not cover that issue. I know I pour off the soak water of my nuts & beans.

[@BowlerTheHatGuy]

If you drain the water you lose lots of nutrients from it.

[@WholeBibleBelieverWoman]

I watched a video where she said the soak water after one day becomes filled with phytase, which helps to break down the phytic acid. She suggested pouring off the soak water and saving it after one day and then pouring in fresh water. She said you can later use the soak water to begin new ferments (and they will ferment faster).

[@analarson2920]

I don't see where the physic acid gets rinsed out before cooking? Someone explain please?