Different ways to ferment oatmeal?

[NoTiGG]

Hi all.

I was just wondering if anyone had a good tasting recipe for fermenting their oatmeal.

When I try it....... it kind of has this vomit taste. It is hard to explain.. But I tried fermenting it for just overnight.. with some kefir.. and that is how it tasted.

I like sour foods...... kefir... miso... sauerkraut etc you name it I like fermented. Even kim chi.. but I feel like something is going awry when I soak my oatmeal.

So my questions are basically should I use salt? Should I aerobically or anaerobically ferment it? If I seal it from the air should I put as little air space as possible in the container?

I am just trying to think of how to give it a good sour flavor.. rather than a vomit one.

[Magelet]

I love our oatmeal, it has a nice sour flavor.

We do our oatmeal (steel cut oats) with just enough water to cover it when it's dry (it will soak it all up and not be still submerged) (DP thinks it's about 2 c. oatmeal to 1 c. water), and a spoonful of yogurt. We stir this up in a pyrex storage container, and leave that on the counter for 3-4 days, and then move it to the fridge, where it can stay a while longer. We usually soak about 2 c. of oatmeal, and then dip some of this out to cook every day we want oatmeal.

It gets really quite nice and mildly sour, which is then complemented perfectly by the cream and a little natural sweetners. You could leave it on the counter longer if you liked it more sour.

(in terms of aerobic vs anaerobic, we used to just do it in a bowl without any cover, but we've had insect problems, so leaving something out for 3 days is.... not appealing. it would almost certainly have ants IN it. ewww. however it worked fine overnight with the yogurt and an uncovered bowl.)

[Feb2003]

I use either equal parts steel cut oats and water or a little more water than that (and then use less to cook it) plus some yogurt, soured raw milk, kefir, etc stirred in.

I put it in a bowl with a plate on top overnight and then cook with either an equal part (or less if I used more the day before) of salted water or milk or a combo.

I hope this helps!