The genius of this simple fermented food was introduced to me by my dear friend Jenny. What I learned has changed my life. My family and I eat fermented oats every day - there is a "continual ferment" sitting in the corner cupboard of my kitchen at all times. Having never been very fond of traditional porridge, you could say that we are oat converts!
So, back to how it all began. My lovely friend Jenny casually mentioned that she made fermented oats -- I was immediately intrigue, I wanted to know more. I asked how it was done, and the answer was stupidly simple. For such a humble grain to be transformed with such a simple process, it was beyond me. Revolutionary. I wondered why I hadn't heard more of this phenomenon.
Jenny revealed the simple method of fermentation, and I'm going to share it with you now, in the hopes that you will adopt this food as part of your routine, too.
Organic rolled oats
A bowl or pyrex jug
1. Put a couple of cups of oats into the bowl.
2. Cover with plenty of water.
3. DO NOT COVER with a cloth. Place bowl in a cupboard in your kitchen to ferment. In 7-10 days (depending on the warmth of your kitchen), your oats should smell tangy and be ready to eat.
4. For a "continual ferment", simply top up the oats as you use them. The fermented oats and liquid will quickly ferment the fresh oats. Top up the water as needed.
/ If the tangy fermented flavour is too strong for your taste, just add a tablespoon to your regular oats or granola for a good dose of probiotics.
/ Our favourite way to eat these oats is with coconut (or greek) yoghurt, a couple of tablespoons of fermented oats, a tablespoon or so chia seeds, and some vanilla pea protein powder. Oh, and berries! Mmmm. We even eat this as a snack or dessert.
/ A white film may appear on the surface of the water. This is harmless.
What foods do you ferment at home? I'd love to hear about it. With love,