I cook afterwards. The bean starter raw, it contains live bacteria and yeast that help to break down non digestible starches, etc. There are similar methodolog

I cook afterwards. The bean starter raw, it contains live bacteria and yeast that help to break down non digestible starches, etc. There are similar methodologies where you ferment cooked legumes, like making natto, miso or tempe. These do similar things but have entirely different flavors.