Negative ORP Water

Oats are among the healthiest grains on earth.

They're a gluten-free whole grain and a great source of important vitamins, minerals, fiber and antioxidants.

Oat works very well to make water go to the antioxidant negative ORP value. It is enough to put oats in the water and leave them for a day or two or more.

If you use already soaked oats the process of ORP drop will take less time and can bring results as soon as 2-8 hours.
Oats make ORP up to -500 in 1-2 days and up to -900 depends on time. After two days and more we can already name it as Oat kvass. Better use a glass jar and don't use plastic to avoid plastic infusing.

When bubbles will start to appear ORP is ready. But can use an ORP meter to be sure.

The Kvass offers and oats themselfes a wide range of minerals, nutrients, including vitamin B12. Helps with toxins digesting from the body.

Oat Kvass Recipe

- Oats 5oz/150 grams. Whole oats, flakes, better raw but oats you have and prefer.
- Purified Water 67 oz/2 liters of water
- Sweeteners, optional. 1-2 teaspoons of honey, syrup, or dried fruits such as raisins.

Soak oats in the Water. After 1 day throughout the water and wash the oats.
Put oats in the jar again and Leave them for a day, 24 hours, room temperature or a little warm. Cover with a breathable lid or to tie gauze.
The second day can be put in the fridge if there is no need for the rich kvass taste, but if you want just improve water ORP level
For a rich kvass taste keep them at room temperature for 2-4 days more, until fermented oat kvass tastes pleasant.
When it is ready, refrigerate. Keep oats in the jar to keep ORP level. But Stor in the refrigerator for no more than two days.
Check the fermentation process every day to check the taste and to control fermentation to avoid over fermenting or mold.

Oats may be cleaned, washed, and used again, just pour the water. This portion of oat can be used a few times for kvass or for subsequent cooking.

Oat Kefir

Oat Milk 1 cup
Probiotics (optional) Yogurt Culture (optional) 1 capsule or pepper tails - 4 ps
Sweeteners (optional), raisings, date paste, honey, syrup.

Take 1 cup of oat milk
Put Probiotics.
Warm to 100F/38C (optional)
Add sweeteners you like (optional). Date paste, Honey, Syrop
Cover with a breathable lid or to tie gauze.
Leave it at room temperature or a warm place like a yogurt machine, multicooker for 100F/38C for 1-4 days depends on the taste you like.
Refrigerate.
Check the fermentation process every day to check the taste and to control fermentation to avoid over fermenting or mold.

*For oat milk: Soak 1/2 cup of oats overnight. Add 1 cup of water. Blend for 30 seconds - 2 minutes depends on oats (flakes, whole grain, soaked or dry) until the mixture looks creamy. Strain.

Oat Yogurt

Rich Oatmilk 1 cup
Probiotics (optional) Yogurt Culture(optional) 1-2 capsule or pepper tails - 4 ps
Sweeteners (optional), raisings, date paste, honey, syrup.
Water

Soak oats overnight, blend with a little water till texture gets creamy.
Put Probiotics.
Add sweeteners you like (optional)
Warm to 100F/38C (optional)
Cover with a breathable lid or to tie gauze.
Leave it at room temperature or a warm place like a yogurt machine, multicooker for 100F/38C for 1-4 days depends on the taste you like.
Add more sweeteners like  Honey, Dates, Vanilla, Carob
Refrigerate.
Check the fermentation process every day to check the taste and to control fermentation to avoid over fermenting or mold.

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