Oat Kvass with Osmanthus Flowers & Goji Berries

Oat Kvass is a lightly tangy and refreshing probiotic drink made from oat groats through natural fermentation. In the first fermentation, the oat groats and sugar provide nourishment for wild yeasts and lactic acid bacteria, resulting in a mildly sour digestive tonic. The strained liquid is then bottled and undergoes a short second fermentation to develop flavour and natural carbonation.

Ingredients: Fermented Organic Oat Groats, Osmanthus Flowers, Organic Goji Berries, Organic Raw Cane Sugar, Filtered & Dechlorinated Water  

What Does the Ferment Taste Like?

If you are familiar with Yakult, a sweetened probiotic milk known for its lactic acid bacteria strain Lacticaseibacillus paracasei Shirota, you might find that Oat Kvass has a somewhat similar taste. It features a natural honey-like sweetness from osmanthus flowers and goji berries, but this sweetness is not overwhelming. The aroma is funky and yeasty, while the flavor is both sweet and sour, reminiscent of Chinese sweet rice wine (酒酿).

Why Are Oat Groats Superior to Oats?  

Oat groats and oats are not the same. Dehulling separates the digestible part of the kernel (the groat) from the hulls. Oat groats are the least processed form of oats, retaining three layers: bran, endosperm, and germ. This makes them a superior choice, as you receive the full nutritional package:

• Bran: The fiber-rich outer layer, known for its beta-glucan content, which is beneficial for digestive and heart health.  
• Endosperm: The starchy part of the oat grain, rich in carbohydrates that provide energy. This is the part that lactic bacteria, particularly Lactobacillus plantarum, prefer, as beneficial by-products of fermentation concentrate here.  
• Germ: Contains healthy fats, vitamins, and minerals.  
  
  

During fermentation, microorganisms break down nutrients that are typically difficult for humans to digest, making them more accessible and bioavailable. These microorganisms synthesize several essential B-complex vitamins and growth factors as they thrive in the fermentation medium. Fermented oats can also enhance the contents of non-nutritive phytochemicals, potentially increasing their health benefits. These phytochemicals, including phenolic acids, avenanthramides, and flavonoids, have been linked to antioxidative, anti-inflammatory, and potential anticancer effects of oats.

Resource(s) for further reading

• Djorgbenoo, R., & et al. Fermented oats as a novel functional food