How to: Soak and ferment grains July 12 2017
Soaking and fermenting your grains improves their nutritional benefits. All grains contain phylic acid (an anti nutrient) that can block the body’s absorption of minerals. Soaking your grains breaks down the outer layers that contain the phylic acid and enables the body to better digest grains and absorb nutrients.
You can learn more about how fermenting grains and pulses will improve your gut health in our Fermenting Intensive workshop.
Follow this easy guide to soaking and fermenting rice, beans, nuts, seeds, and whole grains:
Simply cover your grains for 24 to 48 hours with warm water and add a tablespoon of lemon juice, apple cider vinegar or whey for every cup of raw grains. During the cooler months you can leave on the bench top overnight or above 35 degrees store in the fridge.
Strain and cook as usual.