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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.


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