How to: Soak and ferment grains
Soaking and fermenting your grains improves their nutritional benefits. All grains contain phytic acid (an anti-nutrient) that can block the body’s absorption of minerals. Soaking your grains breaks down the outer layers that contain the phytic acid and enables the body to better digest grains and absorb nutrients.
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.