If you are a fan of overnight oats, or just oatmeal in general, you are going to want to add sauerkraut. Hear me out, we aren’t adding the cabbage part of the sauerkraut, we will simply be adding some of the liquid. It’s the starter that will help ferment the oats, which is going to add loads of texture and flavor. Fermenting oats is not just about texture and flavor, it breaks down the carbohydrates in the oats. Adding sauerkraut to oatmeal is going to be easier to digest, making them better for you and making them taste really good. But if you liked this, you also have to try this recipe! or this one!
Fermenting Oats
I started by measuring out one cup of oats, and a quarter cup of the juice of unpasteurized sauerkraut. Which means there is live probiotics in there! I mixed these together with a chopstick, making sure everything was covered. Then you want to warm up about three fourths cup of filtered water, making sure it stays below ninety degrees fahrenheit. Add that in and mix together again, then loosely cover it. Let these sit overnight.
In a second jar I’m going to add one cup of oats and one cup of warm water. Then let both jars sit overnight. The fermented oats are already good to eat how they are, but you might want to dress them up a little bit. An even tastier way to enjoy it would be by throwing them in a bowl with some vegan yogurt, maybe some sweetener, maple syrup, and fruits.
The unfermented oats taste very bland, no taste, pretty boring. Although if you are just looking for the digestive and taste benefit, you could also cook them. You can cook them like oatmeal or like porridge. Add them to a pan, with a little salt, then stir until they start to break down. Then toss them in a bowl and add your favorite toppings. I added some apple butter to mine. It’s so easy to make, and it ends up being so flavorful. I bet you would have never thought of adding sauerkraut to oatmeal.
Let’s Try Something Fun
I fermented another batch to show another example. I’m adding this batch into a blender with a scoop of vegan butter, a teaspoon of salt and blend it until it’s blasting hot. If you don’t have a high powered blender, toss it into a pan and heat it first. Anyways once it’s hot I’m going to add a quarter teaspoon of xanthan gum, and a half teaspoon of kappa carrageenan. Blend that until it’s boiling and steaming. At this point though you can pour it into a dish, and toss it into the refrigerator to firm up. This is going to be the easiest, tastiest, fermented vegan cheese I think you’ve ever had. Be sure to watch the whole video here!
All Done!
The next day we take the cheese out and it’s nice and firm! Remove it from your dish, slice it up, and serve! It tastes like a nice soft cheese, almost like brie. It has a spreadable cheese feel to it. It’s simple, light, and not sweet, very mild. It could be enjoyed on crackers or, it even melts, so it could also be put on a grilled cheese. Since it is so light, if you wanted more out of it you could easily add some garlic, basil or maybe red pepper flakes or anything you like to add some more flavoring. Even though it’s oats, it tastes like real cheese!
This Ingredient Changed my Oatmeal Forever
Ingredients
- 2 cups oats
- 1/4 cup unpasteurized sauerkraut juice
- 1 and 1/4 cup filtered water
- 1 tsp salt
- 1 scoop vegan butter
- 1/4 tsp xanthan gum
- 1/2 tsp kappa carrageenan
Instructions
- Mix together oats with sauerkraut juice.
- Add in warm water, mix, loosely cover and let sit overnight.
- In new jar, add oats and warm water, cover and let sit overnight.
- Eat fermented oats how they are, or add toppings of your choice.
- Add unfermented oats to pan, with salt, stir until they start to break down.
- Add to bowl with toppings of your choice.
Fermented Vegan Cheese
- Add oats to blender with butter and salt.
- Blend until it's hot.
- Add xanthan gum, and kappa carrageenan, blend until boiling and steaming.
- Pour mix into dish, add to refrigerator to firm up.
- Next day remove cheese from dish, slice, and enjoy!!