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The Blood Type Diet Archives Volume 18
for fermenting grain,
Posted By: ^heidi^ O+ ns iNFj
Date: Saturday, 3 November 2001, at 7:08 p.m.
In Response To: I need much more than that, much more... (Axel O+)
seek out kinobizen's posts on using miso to ferment oats and amaranth, all within the last month.
most instructions on fermenting grain say: mix X with warm water and leave in a warm place for 24-48 hours until it is tangy, but not moldy.
for sprouting grain, you can wet a mesh-topped jar full of whole grains and leave it in a cool, dark place until the sprouts begin to show (2-3 days usually).
all these instructions require experimentation and observation on your part, as each batch of grain or seed is different. so is your particular climate of heat/humidity/bacteria, and thus each fermenting or sprouting essay will have different parameters to take into consideration.
I think Fallon's Nourishing Traditions may have some specific advice.
Messages in This Thread
Axel O+ -- Saturday, 3 November 2001, at 5:52 p.m.
- Sprouting, Fermenting and Soaking...
Manya (A-) Se -- Sunday, 4 November 2001, at 6:56 a.m.
- sprout them? ferment them?
^heidi^ O+ ns iNFj -- Saturday, 3 November 2001, at 6:00 p.m.
- I need much more than that, much more...
Axel O+ -- Saturday, 3 November 2001, at 6:10 p.m.
- I have done it
katerbean(o-) -- Sunday, 4 November 2001, at 9:11 a.m.
- for fermenting grain,
^heidi^ O+ ns iNFj -- Saturday, 3 November 2001, at 7:08 p.m.
cloud -- Sunday, 4 November 2001, at 1:10 a.m.