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Regarding the anti-nutrient thing, I recall reading that letting the beans (or grains) sprout will also break some of those down. I tried it once with some chic
by yissp 5y ago
Regarding the anti-nutrient thing, I recall reading that letting the beans (or grains) sprout will also break some of those down. I tried it once with some chickpeas and it does give them an interesting flavor, although it's a bit of a hassle and I haven't bothered to do it again.
- eyelidlessness 5y agoThis lines up really well with other fermentation techniques like malting grain for eg beer/liquor. It wouldn’t be surprising at all if it has similar benefits for other hard to digest sugar sources like beans