Guest guest Posted December 8, 2006 Report Share Posted December 8, 2006 I do not know about using the things you mentioned, but in the book, Wild Fermentation, fermented oatmeal is listed: 1 c oats, coarsely ground, steel-cut, or rolled 5 c water sea salt Soak oats for 24 hours, or longer if desired, in 2 c water. Keep covered to keep things out. When ready to cook, bring an additional 3 cups of water, with salt, to boil, lower heat, add the soaked oats mix, and stir until oats are hot and have absorbed all water. Stir constantly as it can burn easily. Also, why not try amazake using whole oats. This information is from pages 118 and 119 of the book. Peace and Blessings! Victor Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2006 Report Share Posted December 8, 2006 Hi Victor, Thanks, I was getting ready to get my book and post it too. Will keep in mind the amazake oats idea thanks. Getting things ready to make both. Audrey <snipet> > > Also, why not try amazake using whole oats. > > This information is from pages 118 and 119 of the book. > > Peace and Blessings! > Victor > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2006 Report Share Posted December 8, 2006 I ferment oatmeal (or buckwheat or kasha or quinona or any wholegrain cereal) by soaking it overnight on the kitchen counter in kefir. If you do not have kefir, you can purchase live yogurt at the healthfood stores and soak the same way. Next a.m., add a dash of sea salt, a little cinnamon and maple syrup, maybe a banana, and you've got a good foundation meal to start your day! Several folks I know like the probiotics of extra fermenting, so leave it out (covered loosely) about 3 days. But overnight works for me and mine. Norma P Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2006 Report Share Posted December 9, 2006 Yeah, I should use whey as a starter... Thanks On 12/9/06, Norma Pirie <pirie@...> wrote: > > I ferment oatmeal (or buckwheat or kasha or quinona or any wholegrain > cereal) by soaking it overnight on the kitchen counter in kefir. If you do > not have kefir, you can purchase live yogurt at the healthfood stores and > soak the same way. Next a.m., add a dash of sea salt, a little cinnamon > and maple syrup, maybe a banana, and you've got a good foundation meal to > start your day! Several folks I know like the probiotics of extra > fermenting, so leave it out (covered loosely) about 3 days. But overnight > works for me and mine. Norma P > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2006 Report Share Posted December 9, 2006 Expensive. You can also put a taablespoon of lemon or some other acidic thing. On Dec 8, 2006, at 2:23 PM, Norma Pirie wrote: > I ferment oatmeal (or buckwheat or kasha or quinona or any wholegrain > cereal) by soaking it overnight on the kitchen counter in kefir. If > you do not have kefir, you can purchase live yogurt at the healthfood > stores and soak the same way. Parashis artpages@... zine: artpagesonline.com portfolio: http://www.artpagesonline.com/EPportfolio/000portfolio.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2006 Report Share Posted December 9, 2006 I am new to this group and fermented foods. I have a question about fermented oatmeal - I'm guessing once it's soaked, you don't cook it? Heat destroys probiotics or something? Just trying to get a handle on this stuff... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2006 Report Share Posted December 9, 2006 Hi , Welcome to the group :-) You are correct in that fermented oatmeal doesn't have to be cooked. Here's my recipe for anyone interested: 4 oz oatmeal 4 oz kefir (or 2 oz kefir and 2 oz water) 2 tablespoons apple sauce Mix this all up in your breakfast bowl, cover and leave overnight. Enjoy for breakfast :-) and the K9's ----- >I am new to this group and fermented foods. I have a question about >fermented oatmeal - I'm guessing once it's soaked, you don't cook it? Heat >destroys probiotics or something? Just trying to get a handle on this >stuff... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 10, 2006 Report Share Posted December 10, 2006 You could cook it, (I cook with kefir and whey all the time), but you do lose the probiotic benefits. However, there are other benefits that are not lost by cooking. I happen to like my oatmeal warm, so I warm the ferment on a low temp, stirring constantly until it will melt my butter, lower than 150 degrees. Remember not to microwave to warm your food, too many molecular changes that our body interprets as junk and cannot really use as nutrition. If I'm in a hurry, it's very good at room temp. Norma P Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2006 Report Share Posted December 11, 2006 Funny , we joined here too! Nice, I had oatmeal this morning this way, without the water though. Bob > > Hi , > > Welcome to the group :-) > > You are correct in that fermented oatmeal doesn't have to be cooked. > > Here's my recipe for anyone interested: > > 4 oz oatmeal > 4 oz kefir (or 2 oz kefir and 2 oz water) > 2 tablespoons apple sauce > > Mix this all up in your breakfast bowl, cover and leave overnight. Enjoy > for breakfast :-) > > and the K9's > > > ----- > >I am new to this group and fermented foods. I have a question about > >fermented oatmeal - I'm guessing once it's soaked, you don't cook it? Heat > >destroys probiotics or something? Just trying to get a handle on this > >stuff... > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2006 Report Share Posted December 11, 2006 Hi Bob, Welcome to you too! This is a great group. and the K9's ----- > Funny , we joined here too! Nice, I had oatmeal this morning > this way, without the water though. Quote Link to comment Share on other sites More sharing options...
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