I prepare mine in reverse, I soak the oats with water and acv overnight then simmer to cook with some salt. Once the oats cool, I add in kefir based on portion, usually about 1/4c kefir to 1c dry oats. I prefer it this way to preserve the probiotics.
Have you ever tried fermenting your Oats a little longer like 3 to 5 days or more? I have never used my kefir to make fermented oatmeal that's why I'm searching but the oatmeal I do make I use a little apple cider and salt and soak them for 3 to 5 days but not cook them because I don't want to kill it, it tastes so good to me smothered with berries honey and kefir on it. 🙏🏽 I wanted to add that I pour boiling hot water on the oats at the beginning of the fermentation
I have soaked oats with an acid (whey, vinegar, lemon juice) for 48hrs before, but I don’t call that fermenting. The fermentation or soaking both help the oats be more digestible. Your method sounds wonderful. Thank you for sharing.
You’re right, the live probiotic bacteria in the kefir cannot withstand the heat of cooking. However, probiotics are not the only benefit of fermentation. In this case, I am using fermentation to break down the grains to make their nutrients more bioavailable and easier to digest. I mention this at the 46 second mark in this video. For more information on the benefit of soaking, sprouting, or fermenting grains prior to cooking, check out the Weston A. Price Foundation and their many articles referring to grain preparation. :) Thanks for watching!
You will want to cook to oats after they are fermented like I do in this video. After they are cooked, if you cool them and then eat them, that would be fine too. If it’s the lost probiotics in the cooking process that you’re worried about, you can always add some fresh kefir or yogurt to the top of the warm bowl of oatmeal just before serving. The point of fermenting these oats before cooking is to remove the anti nutrients and make them more digestible.
I'm just wondering what the purpose of cooking them is, especially when the fermentation should have made them more digestible? As for having them cold, I need something I ferment in my water bottle and mix some whey with and drink in the company truck. No time for a sit down meal at home. Got my first ferment sitting out tonight, probably doing 48 hours. Originally oats would give me gas and a little bit of intestinal pain, so I will report back if the long ferment helps my gut.
You’re right, the live probiotic bacteria in the kefir cannot withstand the heat of cooking. However, probiotics are not the only benefit of fermentation. In this case, I am using fermentation to break down the grains to make their nutrients more bioavailable and easier to digest. I mention this at the 46 second mark in this video. For more information on the benefit of soaking, sprouting, or fermenting grains prior to cooking, check out the Weston A. Price Foundation and their many articles referring to grain preparation. :) Thanks for watching!
How is your kefir such an appealing, uniformly thick texture? Looks like yogurt. Mine is usually just like a viscous milk, and if I ferment it longer it just separates into whey.
Thanks! I found the texture really depends on the type of milk I use. This is homogenized pasteurized whole milk. It makes for a nice texture, but not the most nutritious (as compared to raw milk). Here is the video I made on how I make my kefir ua-cam.com/video/8XQg_XC5bfc/v-deo.html
You’re right, the live probiotic bacteria in the kefir cannot withstand the heat of cooking. However, probiotics are not the only benefit of fermentation. In this case, I am using fermentation to break down the grains to make their nutrients more bioavailable and easier to digest. I mention this at the 46 second mark in this video. For more information on the benefit of soaking, sprouting, or fermenting grains prior to cooking, check out the Weston A. Price Foundation and their many articles referring to grain preparation. :) Thanks for watching!
I would NEVER cook the fermented oats - you're killing all those great gut bacteria! I eat mine cold every day (and I use whole groats, very chewy but fine to eat) mixed with yoghurt and more kefir.
You’re right, the live probiotic bacteria in the kefir cannot withstand the heat of cooking. However, probiotics are not the only benefit of fermentation. In this case, I am using fermentation to break down the grains to make their nutrients more bioavailable and easier to digest. I mention this at the 46 second mark in this video. I would not be able to tolerate eating raw oats myself, but that’s cool that it works for you. Thank you for sharing your experience and for watching!
Did you wash them before transferring to the pan? If not then the kefir absorbed the phytic acid and thus defeated the purpose. You are still eating the phytic acid
interesting. i’m no scientist. i’ve never seen or tested for phytic acid. do you have any links to studies? I would love to learn more. Thanks for the info.
Right. I was aware of that. Following the Weston a price guidelines for soaking sprouting or fermenting grain. I just hadn’t thought about rinsing these, although I do when I soak beans or rice. Just wondering where you got your info, or how you do it at home? Thanks for engaging on the subject. It’s infinitely interesting to me.
@@preservingtoday I do it with a probiotic powder from a capsule. But you know what I'm not sure if the absorbed phytic acid in the kefir is still an active form it might not be active, I will do some research, that was my assumption..
@@JanCapeio thanks for sharing. We all can have assumptions about things related to food preparation and preservation. I made this video over two years ago and whenever I revisit this method I learn something new! :)
Fantastic. Thank you for sharing!
Thank you so much for checking out my videos! I hope you subscribed.
I prepare mine in reverse, I soak the oats with water and acv overnight then simmer to cook with some salt. Once the oats cool, I add in kefir based on portion, usually about 1/4c kefir to 1c dry oats. I prefer it this way to preserve the probiotics.
Sounds great!
Do you cook the oats in acv water?
Have you ever tried fermenting your Oats a little longer like 3 to 5 days or more?
I have never used my kefir to make fermented oatmeal that's why I'm searching but the oatmeal I do make I use a little apple cider and salt and soak them for 3 to 5 days but not cook them because I don't want to kill it, it tastes so good to me smothered with berries honey and kefir on it.
🙏🏽 I wanted to add that I pour boiling hot water on the oats at the beginning of the fermentation
I have soaked oats with an acid (whey, vinegar, lemon juice) for 48hrs before, but I don’t call that fermenting. The fermentation or soaking both help the oats be more digestible. Your method sounds wonderful. Thank you for sharing.
Doesn't heat destroy the good bacteria in the kefir?
You’re right, the live probiotic bacteria in the kefir cannot withstand the heat of cooking. However, probiotics are not the only benefit of fermentation. In this case, I am using fermentation to break down the grains to make their nutrients more bioavailable and easier to digest. I mention this at the 46 second mark in this video. For more information on the benefit of soaking, sprouting, or fermenting grains prior to cooking, check out the Weston A. Price Foundation and their many articles referring to grain preparation. :) Thanks for watching!
Can you eat them right after they've been fermented, cold? It's not necessary to warm them up for a couple minutes is it?
You will want to cook to oats after they are fermented like I do in this video. After they are cooked, if you cool them and then eat them, that would be fine too. If it’s the lost probiotics in the cooking process that you’re worried about, you can always add some fresh kefir or yogurt to the top of the warm bowl of oatmeal just before serving. The point of fermenting these oats before cooking is to remove the anti nutrients and make them more digestible.
I'm just wondering what the purpose of cooking them is, especially when the fermentation should have made them more digestible?
As for having them cold, I need something I ferment in my water bottle and mix some whey with and drink in the company truck. No time for a sit down meal at home.
Got my first ferment sitting out tonight, probably doing 48 hours. Originally oats would give me gas and a little bit of intestinal pain, so I will report back if the long ferment helps my gut.
@@-whackd Awesome. Let me know how it goes for you. Great experiment.
Doesn't heating it kill the probiotics?
You’re right, the live probiotic bacteria in the kefir cannot withstand the heat of cooking. However, probiotics are not the only benefit of fermentation. In this case, I am using fermentation to break down the grains to make their nutrients more bioavailable and easier to digest. I mention this at the 46 second mark in this video. For more information on the benefit of soaking, sprouting, or fermenting grains prior to cooking, check out the Weston A. Price Foundation and their many articles referring to grain preparation. :) Thanks for watching!
Thanks for asking this question!
In addition to the heat, the chlorinated water would also kill the probiotics.
I don’t use chlorinated water here.
I eat it uncooked. Delicious plus you get all the probiotics.
How is your kefir such an appealing, uniformly thick texture? Looks like yogurt. Mine is usually just like a viscous milk, and if I ferment it longer it just separates into whey.
Thanks! I found the texture really depends on the type of milk I use. This is homogenized pasteurized whole milk. It makes for a nice texture, but not the most nutritious (as compared to raw milk). Here is the video I made on how I make my kefir ua-cam.com/video/8XQg_XC5bfc/v-deo.html
You cooked it, doesn't that kill all the good stuff?
You’re right, the live probiotic bacteria in the kefir cannot withstand the heat of cooking. However, probiotics are not the only benefit of fermentation. In this case, I am using fermentation to break down the grains to make their nutrients more bioavailable and easier to digest. I mention this at the 46 second mark in this video. For more information on the benefit of soaking, sprouting, or fermenting grains prior to cooking, check out the Weston A. Price Foundation and their many articles referring to grain preparation. :) Thanks for watching!
@@preservingtoday ✌🏻
I would NEVER cook the fermented oats - you're killing all those great gut bacteria! I eat mine cold every day (and I use whole groats, very chewy but fine to eat) mixed with yoghurt and more kefir.
You’re right, the live probiotic bacteria in the kefir cannot withstand the heat of cooking. However, probiotics are not the only benefit of fermentation. In this case, I am using fermentation to break down the grains to make their nutrients more bioavailable and easier to digest. I mention this at the 46 second mark in this video. I would not be able to tolerate eating raw oats myself, but that’s cool that it works for you. Thank you for sharing your experience and for watching!
Did you wash them before transferring to the pan? If not then the kefir absorbed the phytic acid and thus defeated the purpose. You are still eating the phytic acid
interesting. i’m no scientist. i’ve never seen or tested for phytic acid. do you have any links to studies? I would love to learn more. Thanks for the info.
@@preservingtodayactually the main reason of fermenting oatmeal is to get rid of the anti nutrients one of them is phytic acid
Right. I was aware of that. Following the Weston a price guidelines for soaking sprouting or fermenting grain. I just hadn’t thought about rinsing these, although I do when I soak beans or rice. Just wondering where you got your info, or how you do it at home? Thanks for engaging on the subject. It’s infinitely interesting to me.
@@preservingtoday I do it with a probiotic powder from a capsule. But you know what I'm not sure if the absorbed phytic acid in the kefir is still an active form it might not be active, I will do some research, that was my assumption..
@@JanCapeio thanks for sharing. We all can have assumptions about things related to food preparation and preservation. I made this video over two years ago and whenever I revisit this method I learn something new! :)