i am thinking about fermenting lentil sprouts. i use small red lentils or bigger, flat light-brown lentils (which are standard in germany).
there is a point shortly before the development oft the leaves, when they re best. after tht they start to loose nutrients, taste too harsh and might even get moldy even in fridge).
so i d like to put the sprouts into brine (maybe rejuvelac, pickles or sauerkraut) and put it in the fridge. it wont ferment much, more it ll soak in the acid and salt from the brine. the fridge will slow down the fermentation, but the brine is full of acid and bacteria from the start on.
kinda like a living salad-dressing. it should conserve the sprouts for a long(er) time and make them easier to digest.
yay, they can be eaten raw as sprouts. but they re not easy to digest, at least for some people. some bacteria might help to digest in general.
i don t know if i d like them to really ferment. i think more of using the ready brine to conserve them and add good stuff.
i am not sure if there s much sugar/starch left in the lentils after they sprouted. so i don t know if they would ferment well.
but i get enough brin from other veggies which could add some flavor.
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