That is a GREAT idea, a better option than cooking which destroys much of the nutrition.
Dawn Hoff wrote:Have you tried to sprout them instead?
Dawn Hoff wrote:Have you tried to sprout them instead? Also, the indigestible stuff (don't remember what it's called) is broken down if they are cooked thoroughly - in some crunchy circles beans are often served "al dente", but cultures where beans are eaten a lot (like Spain) they cook them almost to a mush, which breaks down most of the stuff that make them hard to digest.
According to many of the people I know who are master fermenters, whey is not a good option for fermenting veggies - the bacteria in whey are meant to break down lactose, not fructose, so they do a poor job at it. Veggies are much tastier when fermented in brine without whey IMO AND I guess that is because the earth bacteria are better suited for the job of breaking down the fructose.
I personally prefer to keep the lactic acid with the lactose and use salt brine for eg. veggies - I think they are more delicious and also give a wider variety of bacteria if you have salt-fermented veggies, lacto-fermented dairy etc.
Dawn Hoff wrote:Sorry - wrong wording I'm not a native English speaker,
However: there are several strands of beneficial bacteria