This Ingredient Changed my Oatmeal Forever?
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- Опубликовано: 14 дек 2023
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Sauerkraut changed my oatmeal forever!! This is the best topping for oatmeal and I never would have imagined... but not how you think.
You can get a better, tastier overnight oat that is easier to digest and BETTER for you!
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Go to mudwtr.com/saucestache and use code GRATITUDE until the end of the year to get up to 47% off your order, + a free frother & coconut creamer!
When I heard the brand deal I was like omg because I've been drinking them for years but everything is better with a coupon code haha
I tried a MUDWTR introductory, did not care for the product or their heavy-handed "we will out psych you into into our brainwashing" marketing. They made it very difficult to unsubscribe from the required automatic reorder.
The sauerkraut juice was unexpected, but now that you explained it, seems like a great idea. Then making cheese came completely out of left field and was also awesome!
Thank you!!!! I wasnt even planning on making the cheese... but I made that second batch to use for something and as soon as I tried it I knew cheese would work so well with it!
@@SauceStachenonvegans have been doing this tricky thing for milenia, with soaked oats. . Yogurt and kefir have microbes, and they add it to the soaked oats. And even make breads with milk or yogurt.
I eat savoury oatmeal with kimchi every day at the moment. I'm addicted to it. A bit savoury, a bit spicy, it's the perfect breakfast 😋
Nice. It will also slow down the carb into sugar conversion some as well, making it more even keeled of an energy source. Oats are already better with that than some grains because of the high fiber content, but adding kimchi or the like will just make it even better in that regard.
Cheers.
OMG. I just made the oat cheese. My family could not believe it was not real cheese. They ate it all in moments.
It was easy to make. I will make it again but I may try baking in a crust like a Brie.
Just wanted to say, I’ve seen a lot of your videos but haven’t seen any in awhile (took an internet vacation) and you look like your in much better shape and healthier than your older videos. Kudos brother.
Thank you sooooo much!!! I started focusing on my health around 2 years ago... eating better, moving a lot more and it made a huge difference! Thanks for noticing and welcome back!
I looove how different this idea is, my gosh!!! I would totally use yoghurt instead of sauerkraut juice for a breakfast option but using it for a cheese is amazing! I used to add the juice from sour pickles to various spreadable cheeses and it works amazing too!
I truly appreciate your brave experiments with food. What an unusual AND cool thing to try.
Thank you!!! I was happy to try this one, it came out way better than I imagined and I had a feeling it would be good!
Cool! I’m always down to try a new fermentation, and I’ll have to try this :D
I have a feeling you would really like it!! It's pretty fantastic!
This would be great with savory oats - some vegan bacon, veg, savory spices - yum
It's good with the sweetness too!!! Really it's crazy versatile... hope you try it!!
Wow, that is crazy! Fermented oat cheese 😮
i really love the recent content you’ve been posting so helpful😍
What an interesting idea, I've been doing overnight oats for years and never heard of this. Thanks so much for this video!
Such a neat idea! I definitely want to try it!
Thank you for sharing this valuable information!
Me, seeing the title of the video: YOU'RE A MAD MAN, DR. SAUCESTACHE! IT'LL NEVER WORK!!
Half a teaspoon of what after the xanthan gum?
Have you ever tried to make almond or oat cheese with some dehydrated powdered noni for a blue cheese funk? Powdered noni man. Try it!
I have not and now I have too!! thanks for the suggestion!
You're an invaluable resource for the plant based world. Thanks for your content.
I use amylase before fermenting oat. But that leaves less starch for binding.
Don't need warm spot; mesophillic cultures work from 68°F (20°C)
I’ve not considered using kraut brine, but there have been several times where I added a little sourdough starter to my oats.
you think is it good idea to make oat milk from fermented oats?
YES!! It would be fantastic!!!
This s brilliant! I am all about carb reduction because my husband is diabetic and too stubborn to stay away from food with carbs. I freeze and then toast any of the bread he eats to create resistant starch and it's really helped keep his sugars down. But I'm not recommending anyone else doing that, what works for one person may not for another, just like using this hack. Thanks so much Mark!
Thank you!!! And thank you for the disclaimer as well!! Information spreads like fact so quickly where one thing might work well for a specific person but not others!
Im glad the freezing works and I hope this works for him as well!
sorry to disappoint you, but from a medical perspective fermenting oats doesn't do much (if anything) when it comes to reducing total carbs. if anything, making something easier to digest would mean that your body absorbs MORE carbohydrates. similarly, freezing / thawing bread reduces the amount of undigestablw carbs, which if anything increases the carbohydrates your body will absorb. If you actually want to reduce blood sugar levels / carbs, then consume less of those foods instead of trying to "modify" how you consume them
source: i have a degree in biomedicine and a diabetic girlfriend
Hence the disclaimer. All I know is his numbers are much better. But thank you.@@81-jdowlwp
@@81-jdowlwp wow, your comment was teaching. I remember I've read that letting cooked pasta cool down creates resistant starchs, and reheating it causes even more. What about that?
Does it actually work though, freezing thr gread beforentoasting, I've seen a lot of people test it out using monster a d most say they don't see a difference
So interesting! This is very targeted towards me lol. We have a local brand here in seattle that does ferments called Firefly Kitchens, and their sauerkraut is insanely good i wish i could just buy a jar of the juice. Definitely trying this!
ahhh thats awesome!! YOu're going to LOVE IT then!! The better the juice the better it'll turn out for sure!
Maybe they would sell you a jar of juice. Fermentors often end up with more juice than they can use.
It’s really easy to make sauerkraut.
I've tried that with barley flakes and it turned out super nice. Pleasantly savory and flavourful with slight aromatic notes of a sourdough. But the texture, though... it's simply superb!
Also, have you ever tried fermenting oats with kombucha?
Just tried this oatmeal-very different-but I like how soft it is and I'm sure it'll grow on me.
I so have to try this cheese. I have the fermented starch from wtf seitan. I also keep chickpea soaking water, because it really has that cheesy prebiotic profile. Do you think these would work?
Wow, nice twist into the cheese :)
👍👍👍👍👍 sounds good!
I use buttermilk. It has live culture. Tastes great.
Great idea ! Could you please make a video on the oats at longer fermentation? Like 24 to 48 hour fermentation as far as different tastes and smells of the ferments them selves and the resulting cheeses. I did the 24 hour ferment with kimchi liquid, the smell was funky but the cheese was good. Like to have your professional technique and opinion. Thank you!
So what is the alternative? I"m not doing this, AT ALL. However, for the person that would like this, what can they do if they don't want to keep buying sauerkraut?
Adding anything fermented to start off the process!!! It's totally worth a try!
Just cook your oats.
Someone else mentioned in comments vegan yogurt with live probiotics.
ok I doubted you at first, but you're a genius, I'm definitely gonna try that soon, maybe with fermented bread juice (Brottrunk) instead 😂
I've thought about phasing out oats from my diet because of digestibility and now this, so cool!
What is caparino and where do you buy it? Where do you buy xanthan gum?
Thanks for sharing! Can we use kombucha instead?
totally! and thank you!!
Will have to try this next batch of kraut i make, however until then i have lots of water kefir bottles to get through, that should be great !
I love your vids!
Mmm to apple butter 😉 I buy the dry fermented organic large flake oats from Costco - they are very good and have a nicer taste than the plain oats - a little bit toasty.
What the hell!! I just randomly started adding sauerkraut to my protein shakes for the benefits and this pops up!! GMTA
No way!?!!! I gotta try that!!! I do protein shakes regularly and thats a great idea!! This whole thing popped up because I had an idea to ferment chickpeas and make hummus... I still havnt done it, but working on it !
@@SauceStache I add about a tablespoon of the cabbage and liquid, it disappears in the shake blended up. I definitely need to try these recipes too, always looking for ways to incorporate more fermented foods in my diet!! Thanks for sharing!
I wonder if that would work with Kombucha?
@SauceStache you should try amaranth porridge, nutty and so good!
Plus it's native to Cental and North America!
Hey Mr. Stache, just wondering if you can drink the Mud/Wtr at night, without it affecting your sleep?
Interesting. I tend to like savory oats, and I often use Asian flavors. I might try using some of the liquid from my homemade white kimchi for this.
I do wonder whether you can always just keep a bit of the fermented oats to inoculate your next batch or whether that will cause bad bacteria to grow over time...
SOOOO I was wondering the same. I believe you could, but I would hate to give wrong information. Hopefully someone that knows fermentation better can chime in. Something I really want to learn more about!
@@SauceStache I usually start my ferments with a few drops of the old ones, but that's not something you do daily. :)
So fascinating! I love making raw sauerkraut so this is perfect! The one ingredient that changed my feelings towards oatmeal was hot curry powder along with a few other ingredients. Can't wait to try my favorite combo with your oat recipe. Definitely making the cheese!!! ❤
Don't do this.
If a fermentation isn't covered with liquid or some sort of seal preventing air to come into contact with the food, moulds and stuff could take over the culture.
Especially when not completing the fermentation process each time... As this would take a lot longer than one night.
Why don't you give it a try? Just make sure to eat all of the mold that develops. @@SauceStache
Even though im essentially a Brit, I loathe tea...except in kombucha. Would you say you can taste the tea in the mud drink?
Can it go in the fridge the next day? I like my oats cold. I typically make overnight oats with almond milk and other flavors added.
Have you compared saurkraut liquid to other fermentation liquids? I wonder how kombucha scoby would be!
maybe instead of sauerkraut, what about kombucha for sweet oatmeal?
Idk if this is your original idea or not but I don't care because you brought it to us here and I'm so happy it looks delicious 😭❤ NEED to try it !!
Great video, but doesn't the carrageenan negate the benefits of the probiotic benefits of the kraut juice?
If you have sourdough starter at home you can mix something like 1T (or any amount really) with your oat + water mixture. Leave on counter and mix daily. If your house is warm it could ferment in a day or if like us your house is cold it could take several days. Enjoy when fizzy! This mixture can be eaten as oatmeal or turn that fermented oatmeal into a waffle batter (I usually add various ingredients like cornmeal, wheat flour, poppy seeds, vanilla or any other number of random things.) Don’t be afraid to experiment!
Could this be achieved by adding a capsule of pro/prebiotics with active cultures? I don't like saurkraut so I wouldn't keep it on hand, but I'm very interested in trying this idea out. I eat oats every morning and I'm always looking for a new and exciting way to make them.
How long will it last in fridge? After initial 24 hrs that is. Don’t have a chance to eat with holidays.
Highly recommend organic and/or glyphosate tested oats. Apparently a percentage of oats are sprayed pretty heavily with round up, because they tend to be grown in more wet and cool environments that are conducive to mold/fungi growth, and so to counter act that, they spray the crap out of them with round up. (Mold and fungi really love oats, which is why oats are so often used as a bed/food for growing mushrooms).
Fermenting is more beneficial for the anti-nutrients, but to get the most benefit out of it, you either want to use sprouted oats, ferment them longer (at least a couple of days), and/or also cook them after fermenting i.e. at least a combo of two of these to really reduce phytic acid/phytates. My ancestors, the Highland Scots, traditionally soaked and cooked oats for awhile before using them.
Btw, with fermenting, you probably want to initially pour some boiling water in to sterilize both the water, oats, and container, then let it cool to closer to room temp, and then add some of the sauerkraut juice (real kefir will work really good as well btw), especially if you're going to ferment them longer. Grains quite often have mold spores and other microbes on them, and if your probiotic juice is even slightly on the weaker side, these other microbes can get hold and start to propagate as well. This is why in traditional fermentation processes, you both get the conditions pretty acidic, as well as add salt, as both (especially in combo) really help to keep down the growth of non probiotic organisms.
Probably won't matter too much if you only do them overnight though. But if you're going to do it for a few days or more, definitely facilitate more ideal conditions.
I think you should drink some round up.
@@melodioushaste You seem like a truly lovely and loving person Melody. You must be very happy and at peace.
Your sponsors lately dude! Reppin' some of my favorite products! Aeropress + Mudwater! Both 💯 👌
Thank you!! I only work with brands I actively use! I love my AeroPress and Mud Wtr!!!
You have never steered me wrong! (Mushroom powder from the Asian market changed mu life!😂) I am sure this is delicious!
I wonder if you could use Kombucha???
Why don't you just use Yoghurt? There are many vegan Yoghurts with probiotics.
But I'll try the Sauerkraut 😊
Yeah was wondering if there's a difference. I've put yogurt in overnight oats before. Willing to try with sauerkraut liquid tho to see what it is like.
Why add sourkroute juice? They would ferment in plain water and time. Fermenting grains is extremely common and likely are incorperated in many things you eat and you don't know about it
Probably most processed food products
Try adding kimchi liquid!
Is the butter necessary? Is that for flavor? It's not needed for fermentation or the firming up process, right?
Its for flavor and texture! You need a bit of the fat for the mouthfeel of cheese imo
I do the cooked version. Overnight oats are gross to me. I need my oatmeal hot like gpapa made for me
Try the cooked!!! You loose the probiotics, but the flavor and texture stays really well!
@@SauceStache I will. Im currently working my way through some purple cabbage and apple suaerkraut. Its delish.
I get that. I find the type of oats make a difference. I only like one degree sprouted oats for overnight oats.
What the stuff called after the xantham gum? Couldn’t quite catch it.
kappa carrageenan
Interesting
It's really unique!! Totally worth a try. I think more people would like it than they think!
Would this work with kimchi liquid? Though flavour would probably be stronger.
Yes, it definitely would 😀
This would probably Mac some good Mac and cheese.
Yeah!!! I bet that would make a great mac and cheese sauce! You could use it for a white pasta sauce as well!!
Why not water kefir instead? Or coconut kefir? Probably taste more palatable.
I have a mental block when I think of oatmeal and sauerkraut or even fermented oatmeal. But I would try that.
Everyone hit the like button for mark!
Love sour kraut, but will use kefir on my oats, thanks for thinking out of the box tho!
Cccccrazy!
That is interesting. I add riced cauli to my oats.
I love kraut
I don’t understand what you put in the cheese oats. Can’t find a recipe on your site.
Could've made it easy and did one novella, but then again, Al likes a lot of comments. So #3: I don't have sauerkraut, so could I use pickle brine?
pickle brine isn't fermented, so no. you could use kombucha or water kefir - anything that's fermented and unpasteurised
I've made overnight oats with apple juice before and for some reason my brain tells me that that tastes like yoghurt (which I don't like) so I think this probably wouldnt be for me? But I might try the cheese!
What happens if you put kefir in oatmeal and let it ferment? O:
This is a welcome departure.
Off to test with kombucha…because that’s what’s here.
😅i love fermented foods but sourkrat has always been a big no for me. I can't see myself doing this but thanks for sharing
Ahhh Im a big fermented foods guy, I really need to grab that book that everyone talks about? I think it's the Art of fermentation? But it's worth a try!! No sauerkraut taste what so ever!!
I wonder how kombucha would go?
@@SauceStacheDefinitely! It's life changing! My favorite recipe in the whole book is Fruit Kimchi. It's worth the price of the book.
wild, so much you can do with oats.
MY MAAAAAAN!
is it not super salty?
when you were just eating the oats
Did you make some grilled oat cheese?
Ha! Just thought it, for dairy, there's GOAT milk and cheeses. Now vegans have OAT milk and cheeses. 😂
lol i bet putting ice cream and honey on your french fries is good too. xD yall gonna get the beetus .in all seriousness, I can appreciate fermenting anything though. Fermentation makes everything better
wow its been 5 years since your mochi video. time flies. every time i see mochi in the market to this day i hear your voice saying mochi 5 different ways lol
Whaaaa 🙃
Any relation to V-sauce (science content YT channel)? Somewhat relative channel names and uncanny resemblance, especially since weight loss, had me wondering. Been subscribed to V-sauce for years, just came across this channel. For a moment I thought V-sauce started a cooking channel, especially given the science element to this type of creative cooking.
wow... who knew? Cheese!
damn man u lost so much weight! you look incredible :)
Thank you so much!!!
I love sauerkraut, but adding it to oatmeal--or savory oatmeal in general--is a big NOPE from me. I appreciate your breaking down the reasons why you do this, in case I change my mind, though! The cheese variation is A-OK with me. Thanks for posting : )
Thank you!!! But I think you might enjoy it! It's not as savory as you are thinking, it just adds a nice sour element which is a common addition to oatmeal like adding yogurt. It's really natural tasting!!! Totally worth a shot!
vegan yogurt :)
Try describing without using the word "like" in every sentence.
Uh, no thanks. the sodium in the sauerkraut juice will blow up my blood pressure, Keeping a low blood pressure is one of the reasons I eat oatmeal. Adding salt to it undermines my goal.
I don't condone this, really disliked it. You'd get the same benefit with kefir (seriously, everyone should have their kefir grain pets) with the ability to sweeten the yoghurt with liquid sweeteners or whatever just before eating and still getting mostly the full probiotics
It’s videos like these that make it hard to not laugh at bougie cuisine.
Oats and sauerkraut are very cheap foods and definitely peasant food. (I live in a village in rural SE Europe and we eat oat every day and during the winters we do as so many others here: We ferment enormous amounts of cabbage in barrels on our porches and balconies.
@@thatsalt1560 I’m talking about culture in America. Eating oats fermented with sauerkraut would be strictly an upper class white people thing.
@@PeteGA but... why do you think that? cabbage and oats are some of the cheapest foods globally, and (i would assume!) that includes the us. the process of using the starter of one fermented product to kick off the fermentation in another is just a very common, faster, more fool-proof way than wild culturing.
@@eisiau We don’t eat foods like this in the ghetto. It’s not that I think that, it’s that whenever upper class people tell us we need to eat healthy, this is the kind of weird alternatives they offer. It’s not effective cause it just doesn’t resonate with the culture.
Vegan yogurt?👎🏻👎🏻👎🏻
Gross
that outfit compliments her eyes perfectly! also that looks like amazing cheez. it sounds super easy too. i would try it