How to Ferment Beans | Complete Guide, Your Questions Answered!
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- Опубликовано: 29 дек 2021
- Today we will be discussing proper preparation of grains, the difference between soaking and fermenting grains, supplies needed, benefits of soaking and fermenting grains, plus a step by step instruction of both processes. This video is jam packed with information, so you may want to take notes!
thanks for watching!!!
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one thing i didn't mention about discarding the soaked water is to feed it to your livestock (cow's,horse's) will lick the troughs clean to get every drop of the acidic discharge and their calf's-foal's are able to stand within 5 minutes with thick fur. chickens will benifit by feathering faster after molting. also, use the outer cabbage leaf's to wedge down your fermented items to keep them completely submerged. any fungi or mold growth can be skimmed off without concern that might harm your fermentation=anaerobic.
this information is found in his book: folk medicine / a vermont guide to good health
d.c. jarvis, m d
good read for people and barn yard animals. during his time in history he was the weston a price for farm animals and ocean minerals.
The soaked water is full of nutrients. Boil for 10 minutes & you're good to go. Use this when cooking the beans.
That's interesting because my grandparents would take that stuff and almost any garbage that's edible and mix it in with food for the pigs and with a slop. They would also add potatoes and different types of weeds that grow in the garden. Grandpa would just take his big knife and slice it all up so it's easy for them to eat.
Thanks for your information
@@carldaniels4827 lol I'm so old I remember them doing it back in the 60's ... its funny its in a book. 😊
Another great video! So many questions answered- Thank you for sharing. Keep on Pushing
This was a really informative video. Thank you for taking the time to share your knowledge.
Thank you. You made the this process so simple. I appreciated the time you took to walk us through step by step.
Johnette , thanks so much for watching!
You have the patience of a saint with answering all of these questions especially the ppl who can just read the comment section and find the answer to their question
I may have to take a few breaths before I answer their comments, but they do get an answer 🤣😂🤣!
Personally, I don't have time to read all the comments.
Thanks so much for this video. I've been soaking but now I'll add fermenting!!
Thanks for watching!
Just came across your channel instantly subscribed, I love the ancestral preparation methods
Thanks for joining the channel!
Thank you so much. I tried your method with pinto beans. Ha! Excellent. Now I can have one of my favorite foods without the unpleasant after effects. And it’s more nutritious. Now on to navy beans and black eyed peas.
Yay! Good for you! It makes such a huge difference! There is a video here on the channel for refried beans using fermented pinto beans! Thanks for watching!
Thankyou for making this informative video. I learned things I didn't know previously. My chickens are moulting now so I will give them some of the ferment water. Nourishing Traditions is my favorite cookbook. I certainly wish that I had discovered Weston Price in my early adulthood.🕊
Thank you for watching 😁
Thank you! You made it look so simple! I’m completely new to this but want to feed my family more nutritious meals & my son has serious digestive issues!
Your welcome! Thanks for watching 😁
I started salt brine fermenting beans a year or so ago using a 2% salt by total weight, just like fermenting pickles or sauerkraut, after the initial soak and rinse. Does wonders for digestion. I use air locks and just let them ferment for however long until I need to use them. Some have sat for several months without issue.
Super! Thanks for watching 😁
I don't get it, are the beans stay raw and become soft after how long?
Hi can u tell me receipe plz
Hi total weight which one water or beans
@@parveengarg8900Total weight of water AND beans
This is such a cool process! I make hummus on a weekly basis, and am going to try this with my dry beans first. Wondering if you freeze before cooking, or cook then Freeze. I usually cook Unsoaked, unfermented beans and then freeze.
Hi Melissa! I freeze after this process is complete, then remove from the freezer and cook. FYI: Cooking time will be much less after this process! Thanks for watching!
Thank you, this is such a great video and info! Do seeds (flax, pepitas, chias) need to be soaked in ACV too?
super helpful thank you
Your welcome!
Good video. Thanks
Thanks for watching!
FYI, those of us with our own wells usually have great water free from chemical additives. It would be best too if you would film your informative videos in landscape mode.
Another question. - thanks for taking the time to answer so many questions in the comments- is it ok the cook the beans before freezing so they can just be added to a recipe and would they work to be cooked and then dehydrated?
Hi Kelley! You can cook before freezing. You could dehydrate them after soaking and fermenting them but I've never done that. Typically I soak and ferment my beans and then I either can them or freeze them. Thanks for watching!
Thanks for your informative video, I really enjoyed the details. Kindly advice on how to store these fermented beans? I'm guessing in a refrigerator with some liquid to cover the beans. Stay blessed.
Hi Pam! I usually ferment a large amount at once, then rinse and move into freezer bags and store in the freezer until I need them. It's great to have all the prep work done and the beans or rice can be grabbed from the freezer and are ready to cook! You could also store in a bag for up to one day in the fridge. Thanks so much for watching my videos!
Love this video! Have been soaking beans for a few years, but didn't know about the extended fermentation process. I'll be trying it out this week.
Question: Regarding removal of the chickpea skins, is this just for easier digestion or is there some other health benefit of doing so (or risk of not)?
Thank you!
The removal of the Skins is both for texture and for digestion. Thanks for watching!
Thank you!
Your welcome max!
Appreciate great info
Your welcome!
Rewatched this wonderful video again. Just wondering, is there a need to dilute the bean soak water before using it in the garden or feeding it to chickens?
Hello! No need to dilute! Thanks for watching again 🙂
Going to try on my flaxseed
Actually Flaxseed, like chia, becomes too gelatinous while soaking and this causes the soaking process to not be very effective. For more info on soaking nuts and seeds...Check out my video here on crispy nuts.
Brilliant thank you❤
Your welcome!
Thank you
Your welcome
What an informative video! I wonder if fermenting beans will reduce the carbohydrates? When fermenting milk (kefir, yogurt), the cultures consume the lactose in the milk. If I use kefir whey with beans, will it have the same/similar effect? I wonder how one could find out?
Hi Ronna! Fermenting beans does not reduce the carbohydrates however it does break down some of the starches that make it a gassy food. You sure can use whey from kefir or yogurt to ferment beans and rice instead of apple cider vinegar. Thanks so much for watching!
GREAT !!!! With love from Sweden
Thank you for watching!
This is SO HELPFUL!!!! I really needed this information. ! Thank you ✌️🙏 question : no using salt for a brine for the beans ? They'll ferment naturally ? I'm pretty new at fermenting and even soaking beans for longer period, to be honest .
Hello! Apple cider vinegar or whey is added to the water to boost the good bacteria within the jar to protect against bad bacteria until the good bacteria explodes in population. All foods have good bacteria on them and it just takes the right conditions to multiply. Some ferments use salt, some whey, and some apple cider vinegar...they are all used for the same purpose. Thanks so much for watching!
I appreciate you explaining that. I'm going to begin to ferment my beans based on what I learned in your video.
@@Renoir21 no problem! Glad to help
Thanks for sharing😁👌👌💕
Thank you for watching!
Very Healthy Food
I totally loved this wonderful and very thorough video! I will definitly start some soaking and fermenting right away! I would love to try chickpeas and fava beans. You mentioned that you have to remove the chickpea hulls. I can't find information so far on why aka if it is not healthy bc if it is just for texture reasons I totally want to be lazy about it haha. Do you have a hint for me?
Also: I tried to order your cookbook but you won't ship to germandy. Any chance to be able to buy a digital version (which I would prefer anyways bc I travel a lot and then I can take it with me on my kindel!)
Warm greetings from Hamburg, Germany!
So cool! Im totally geeking out over here about someone from Germany watching my videos 😁
The skins of the chickpea are extremely hard for the body to break down and that's why they should be removed. Most people just know to remove them because of texture but it is hard on your gut to try and break those skins down. If you soak and ferment them for 2 days and then rinse them well and resubmerge them in water with 1 tsp baking soda for 12 hours the Skins will slip right off when you go to rinse them.
I am currently working on getting a digital version of my cookbook available in my online store so please stay tuned! If I am unable to get a digital version I have shipped outside the United States just by communicating through email. Please email me either way so I can keep you updated on what's Happening to see if we can get you a cookbook! Abhomestead22@gmail.com
@@abundantlyblessedhomestead9951 Haha, well I totally geeked out yesterday on fermenting beans and I must say your video was by far the most helpful and fun on this topic! I was searching about fermenting fava beans after I learned from the Monash App that those would be good for IBS people like me and a FODMAP low diet.
Thank you so much for your quick and thorough reply on the chickpeas. I guess I will be brave and de-hulling them. #sigh. But your tipp sounds perfect and easy.
Oh and I am looking forward to that digital cookbook of yours! Yay! Will send you an email right away. B-)
Thank you for the video! Do you mind adding written notes or directions to your video descriptions? So I can refer back to it?
Thanks for taking time to comment. I will consider your suggestion! Thanks for watching!
You can click on the 3 dots (NEXT TO SAVE )and copy the transcript as well! Then, save the copy to your notepad on the computer.
Thank you for these videos!
I have been fermenting white kidney beans in baking soda and I am at day two and they are starting to have a bad smell like they are going off. Is that good or bad? I have some other jars fermenting at the same time and they don’t smell that way.
Hi Michael! How long it takes to ferment the beans depends on your room temperature. If your room is regulated between 68 and 70°, you should have an overnight soak and then rinse the beans completely and give them fresh water baking soda and a little sprinkle of sea salt. Then allow them to sit for three more days to complete the process. However, if your room is warmer than 70 degrees the process will go quicker and may only take two days to ferment them. As long as the beans don't have any mold on them or any odd mold growth at the top of the water you should be able to rinse the beans and still consume them. I hope this helps! Let me know if you need more help
I've always just used tap water but I have a well and good water. Good vid but kind of long.
One thing I've never done but want to ask about.
Have you ever finished you fermentation and then ground your beans before freezing?
Just seems like it would be easy to make refried bean dip or fry it before adding it as thickener to something.
Thanks Kelly! I typically try to keep my videos short, but I had so many questions about this topic and a few complaints for not showing the complete process. I've never ground up the beans before, but I'm sure you could. Thanks for watching 😁
You would still need to cook the beans after fermenting before you could grind and use them as you describe.
Thank you for the very informative clip! I have two questions: 1. Does freezing fermented foods kill the good bacteria in them? 2. Could you elaborate on why fermenting raw beans brings more nutrition out (comparing to fermenting cooked beans)? I know Natto is made of cooked soybeans.
Hello! Freezing does destroy some of the beneficial bacteria but not all. (But cooking will)
Whenever you ferment a food raw, the nutrients can be multiplied in the product you are fermenting research raw saurkraut and vitamin c levels for example. Once the food is cooked, the nutrients to are set it stone and cannot be multiplied.
@@abundantlyblessedhomestead9951 Should I cook fermented bean for as short time as possible then to preserve the beneficial bacteria? Do you recommend pressure cooking or stovetop? I've been cooking all my grains & legume in Instapot (pressure cook mode) because it's much faster.
@@eliaanderson6594 any cooking at all would destroy the probiotics (above 110 degrees). We eat fermented foods before every meal for our beneficial bacteria intake.
It's best to limit consumption of foods cooked under pressure as the food will be denatured. I use my instant pot only if I have to... I reach for the slow cooker if I don't have time to cook. Thanks for watching 😁
Where do you get your filtered water from, is this something I must purchase? Please answer.
Radiantlifecatalog.com
Countertop model
Hello, please advise me can I soak hard dry corn with vinegar in the same way, and then boil it for animal feed???
My how to ferment chicken feed video:
ruclips.net/video/Yc5H8F2rIXs/видео.htmlsi=TBjI9payNDMS8xM6
Are the beans edible after fermenting or do they need to be cooked?
AWESOME
Thanks
I’ve understood that the water temperature has to be very warm for soaking to help get rid of some of the phytic acid in the beans is that not important because you are fermenting afterward?
I've heard that too 😊 because we are doing the fermenting for 3 days with an acidic medium the phytic acid is removed within that time frame so the temperature of the water is not important in this case. However if you are soaking for only a 12 or 24 hour period It is crucial that that water is warm. Thanks for the question, and for watching!
What is the reason for why soaking and fermenting is done separately? You said we could add whey for the soaking step, but that is what you do to ferment something (e.g. whey is used as a starter culture for many foods). Seems like the fermenting and soaking steps can be combined. What do you think?
I separated the soaking directions from the fermenting directions because some people do not want to ferment the means for added benefits. But it really is just an extended soaking time when you are fermenting. When you are fermenting you use some sort of a medium that has good beneficial bacteria in it like whey or apple cider vinegar, or you can use salt to keep bad bacteria at Bay until the good bacteria multiply. Hope this answers your question 😁
Can you also use the salt/water method of fermenting? I do this for veggies and garlic. What is the importance of apple cider vinegar in this recipe?
Hi! Apple cider vinegar or whey are both acidic mediums that help completely remove the phytic acid and enzyme inhibitors from the seed. The time it takes to completely remove those two components varies with every seed which is why I choose to use ACV. Apple cider vinegar or whey also gives the jar a good boost of good bacteria to jump start the fermenting process. Thanks for watching!
I'm inventing a drinking game where we have to drink every time you say "go ahead and..." lol. J/K, very informative.
Hey, now that sounds fun! Just don't drive after watching/drinking lol
at the end of the fermentation do you rince the beans again before cooking?
At the end of fermenting I rinse the beans and then either cook, or transfer to freezer bags and freeze them until I'm ready to cook them😁
Thanks for watching Mary!
After soaking and fermenting chickpeas: Do you remove the skins right away, or do you need to cook the fermented beans first?
Beans and rice that are fermented still need to be cooked before consumption because they are still crunchy. Sometimes the skins of nuts and Beans will peel right off after fermenting, but would not be soft.
Thanks for watching
How long would soaked and ferment beans take to cook in high pressure in the instant pot do you think?
Hi Carly! Depending on the bean, I typically reduce the pressure cooking time by 2-3 minutes. The larger the bean, I reduce it less if that makes sense. Same thing with soaked and fermented rice! 😁 Thanks so much for watching!
Thank you for this! I have a question though. Wouldn’t cooking the beans before the fermentation process make them more nutritious? Because if you cook them after they are fermented, you will kill all the good probiotics.
You can ferment them either before cooking or after cooking. When you ferment a raw food item the nutrients are multiplied with in that product. Like take for example sauerkraut, when you make cabbage into sauerkraut you multiply the vitamin C 30 times. My family and I eat lots of other fermented foods so in this case I am more after breaking down the starches and the hard to digest coatings on the beans and multiplying nutrients rather than the fermented product itself. Thanks for watching!
@@abundantlyblessedhomestead9951
Thanks for the video ❤️ , question can you eat fermented beans without cooking them
@@johnroberts6206 they are still crunchy if you don't cook them 😁
Thanks for watching
so if I use whey would I do the 1 tbls. per cup measurement like the apple cider vinegar? and does it have to be ACV or can a person use white vinegar too??
Hi Catherine! Yes, if you use whey It would be the same amount. No, you shouldn't use white vinegar. You are needing beneficial bacteria to hold off the bad bacteria until the fermentation process takes off and the beans or rice produce their own good bacteria. White vinegar is dead vinegar with no good bacteria. Thanks for the question
@@abundantlyblessedhomestead9951 ty for the wealth of information and the tips which help me avoid mistakes 😊👍
As far as rice, I only have the white kind which shouldn't have much phytic acid. What benefits would fermentation do? Can you eat it as a rice porridge without cooking if it's been fermented long enough?
Hi,
Fermentation not only helps to break down all of the phytic acid and enzyme inhibitors, but also helps to start breaking down the hard to digest starches that causes bloating and gas for some individuals. This would still be the case with white rice. The process of fermentation does not completely soften the rice so it is still recommended that you cook it because it's still crunchy. Thanks for watching 😁
Hello all your videos are very helpful ❤ but I have a question to ask concerning fermentation beans.. can I use salt to ferment instead of vinegar ? Thanks
Hello!
You need an acidic medium for the soaking process (first 12 hours), then you could technically switch to a salt brine for the ferment, but your beans will be pretty salty when finished. Anothee great option is to use whey instead of vinegar. Thanks for watching 😁
I just soak any beans in water and they sprout perfectly fine :)
@@Solmyr1234Yes, that is sprouting, not fermenting. They have some similarities but are different processes.
Oh mybad,thx for clarifying! :)@@jenibutler7138
Can this process be used for nuts? Like almonds and such?
It's kind of the same, but slightly different. Here is my video on properly preparing nuts:
ruclips.net/video/mMgjYM6gGT4/видео.html&feature=share7
I’m new to beans, not sure which type is kidney shaped. I have Aduki beans. Can I soak my beans in vinegar and baking soda water?
Aduki beans are a round shaped red bean, so you would soak with vinegar 😊
@@abundantlyblessedhomestead9951 thanks for your reply. I’ll remember that for next rinse and soak tomorrow. will it hurt the Adzuki beans if I started the first soak with baking soda?
Do you have a list of beans under the kidney category?
My current beans at home are Adzuki, Anasazi, black eyed peas beans, Navy beans, pink beans, small red beans, are any of these kidney category?
@@aquariouschic en.m.wikipedia.org/wiki/Kidney_bean
I had shared a link to a really great article with pictures of each one of the beans somewhere in the comment section of this video but I can't find it LOL so Wikipedia to the rescue for at least a list of names of kidney beans and then if you want you can google pictures of a bean that you're not sure of from the link
@@aquariouschic a first soak with baking soda won't hurt the beans but just make sure you rinse them really well before you add the water and vinegar mixture so it doesn't bubble over
Hi! How would you do garbanzo beans? Is there a chart i could print off to have on hand how to do all the different sorts of beans?
I don't have a chart, but garbanzo beans would be the same process as shown with raw apple cider vinegar and water 😁
The only beans that are different are kidney shaped beans which need the baking soda soak instead. A really good cookbook to buy that has lots of information about the proper preparation of grains is nourishing Traditions by Sally Fallon Morrell. She goes over all of the soaking recommendations for each bean and grain type along with the length of time needed for soaking. She does not discuss fermenting beans in her book though but just remember the rule with the kidney shaped beans
@@abundantlyblessedhomestead9951 thank you!
@@abundantlyblessedhomestead9951 and black beans? How do I know which method to use for certain kinds of beans, baking soda or apple cider vinegar?
@@cassiesnyder2591 all beans except for kidney shaped beans are soaked and fermented with raw apple cider vinegar. Kidney shaped beans require baking soda 😁
@@abundantlyblessedhomestead9951 ok so just to make sure all beans shaped like kidney are baking soda? So like navy beans too?
Would they still sprout after this process?
I'm not sure! I've never tried 😄
How qouls you can this beans after fermentation. I am not sure if they whould be cooked slightly first or just pack as if raw and then can.
Hi Mary! I rinse the beans and then put them in a pot and cover with fresh filtered water. Bring to a boil and simmer the beans for 30 minutes then pack the jars to the shoulders of the jar , add cook water and process as normal. Thanks for watching!
Great video. I thought adding any kind of vinegar to the jar kills ALL bacteria hence not good for fermenting. This is why when fermenting cabbage to make saurkraut, it is a NO NO to adding any vinegars, only salt.
Unless I am mistaken, thanks
The vinegar I used is raw and contains live cultures to start the fermentation. Regular white vinegar would be a no no. You could also use whey from a dairy ferment.
how long you cook in instapot
Depends on the type of bean, but in general the cooking time recommended by instant pot can be reduced 5-8 minutes
Does with work for oats? Or is that a different process?
Here is my video for oatmeal:
ruclips.net/video/zgiLCM_FRUc/видео.htmlsi=2cSwiaRt7Ps8GYdU
I read some of the comments, another video recomend cooking and pealing the beans fist.
In this video I discuss why I don't suggest cooking the beans before fermenting and the reason why I do this process in this specific order for my family. 17:00 Thanks for watching 😁
What about soy? Also, can you sprout first, then add the acidic medium?
I've never personally fermented soy because we try to avoid it in our diet due to negative health effects. But it is a seed and must be fermented to be properly prepared. The process of sprouting something also uses up the phytic acid so there's no need to sprout and soak/ferment. Thanks for watching
@@abundantlyblessedhomestead9951 Thanks for your response. I have been sprouting all my grains and seeds, because my daughter told me to, and I always do what she tells me. Also, I found a sprouted brand of organic rolled oats in the grocery store, which is helpful. Thanks again.
With the kidney beans, you added baking soda, which is basic. Does this not neutralize the acid produced by the beans? I have heard that all beans should first be soaked in baking soda for 24 hours, then rinsed very well, and following this they can either be cooked and then fermented or they can be fermented while they are still semi-hard. Please clarify and explain, thank you.
All kidney-shaped beans have extra strong layer of pectin on the outside which is what makes the skin on them so hard. The pectin is hard because the phytase within the bean releases calcium and magnesium ions to harden and strengthen the pectin. When you soak kidney shaped beans with healthy salt such as sea salt or pink Himalayan salt (or other colored salt) and baking soda it displaces the extra hard pectin coating on all kidney-shaped beans and softens it so that the phytic acid can be more easily eliminated and the bean can be more successfully fermented. Once the kidney shaped beans have been soaked for 24 hours and rinsed and the water and baking soda salt mixture is replenished the enzymes are so readily available within the kidney shaped beans that the fermentation process takes off all by itself without the help of an acidic medium. A acidic medium is used during fermenting to give the liquid an extra boost until the enzymes and natural bacteria on the raw food can multiply fast enough to outnumber the bad bacteria. In this case salt is added to hold back the bad bacteria until the enzymes and good bacteria within the kidney shaped Bean are available and ready to multiply. The only way to make those enzymes and good bacteria available is to break down the outside hard shell of pectin. Recommended amounts are as follows:
Per quart of water added to the jar: 2 tsp colored salt and 1/2 tsp baking soda.
You are so lucky to have well water!
Thanks for the question and for watching!
@@abundantlyblessedhomestead9951 thank you. It was just counterintuitive.
@@abundantlyblessedhomestead9951 Interesting. That certainly clears it up a bit. Although kidney shaped beans is pretty vague and encompasses almost every bean I have ever seen lol so maybe I will just start using the baking soda on all beans. Like you could tell me a pinto bean was kidney shaped and I would say yeah okay, or you could say they arent and I would again say yeah okay.
@@carvedwood1953 that's too funny! There are several types of kidney beans that are called many different names... which is why I said "kidney shaped" ... here is a link to 7 types of kidney beans just to add more clarity... maybe 😂
minnetonkaorchards.com/kidney-beans/
@@abundantlyblessedhomestead9951 Wow I actually knew most of those. I loooove cranberry beans!
Can you use a coffee filter to cover?
Sure could! I've fermented with lids on and never had one explode. Thanks for watching
Wondering if you ever sprout lentils/beans and then ferment?
I never have, but you sure could. The process of soaking and then fermenting the beans or lentils breaks down the phytic acid on the seed and removes the enzyme Inhibitors just like sprouting would. They both accomplish the same thing. Plus fermenting them multiplies the nutrients. So basically it's the same process whether you sprout them and then ferment them or soak them and then ferment them😁
@@abundantlyblessedhomestead9951 cool thanks your take on fermenting oats would also be great.
@@jss2889 I've got several videos here on the channel on preparing oats in different preparations such as granola bars, oatmeal bakes, and breakfast granola as seen here:
ruclips.net/video/d6PyQSMBFKk/видео.html
The beginning of the videos show how to properly soak oats to break down phytic acid and enzyme inhibitors. I also have a video on sprouting wheat berries, but you could use the same process with whole oats. Thanks for watching!
I would like to know more about why kidney beans require an alkaline environment rather than an acidic one like most other beans. It’s such an unusual thing!
It has to do with the higher levels of pectin in kidney shaped beans. There is a full explanation and more info in the comments on this video under sukey Watson comment. Thanks for watching 😁
@@abundantlyblessedhomestead9951 How interesting! I appreciate you taking the time to share that information. I’ll scroll about to find the comment. Thank you!
I thought acid is better to soak all legumes...why you use baking soda?
Sorry for my english
Thank you so much
All kidney-shaped beans have extra strong layer of pectin on the outside which is what makes the skin on them so hard. The pectin is hard because the phytase within the bean releases calcium and magnesium ions to harden and strengthen the pectin. When you soak kidney shaped beans with healthy salt such as sea salt or pink Himalayan salt (or other colored salt) and baking soda it displaces the extra hard pectin coating on all kidney-shaped beans and softens it so that the phytic acid can be more easily eliminated and the bean can be more successfully fermented. Proper amounts are as follows:
Per quart of water add: 2 tsp colored salt and 1/2tsp baking soda.
Thanks for watching
@@abundantlyblessedhomestead9951 Thank you very much for your answer. I'm very thankful!!!!!
What does the baking soda do?
It displaces the hard pectin coating found on all kidney shaped beans which allows the phytic acid in the bean to be neutralized. There I a full explanation in the comments on this video under the commentor name "sukey watson"
Thanks for watching
Can you soak kidney, fava, garbanzo & lentils beans in Apple cider vinegar and baking soda?
Kidney shaped beans require baking soda and colored salt to soak not apple cider vinegar due to pectin levels. So the beans you listed need to be soaked separately and with the appropriate substances
Thank you! This must've been how my grandmother made her "4-day Gas-less" beans! No written recipes, no measuring except for just a few certain cakes, always taught from one generation the next, but she died before teaching us how to make those.
YES!!!!! Your welcome!!
does this process reduce lectin?
Although I've never tested the beans after fermentation, the fermentation process is to break down the lectins that make side effects like gas etc and start to break down the carbohydrates as well
you are an angel love you for ever. @@abundantlyblessedhomestead9951
I am in Costa Rica right now I am an ecoomist and disappoited with mankid. The reson God created the monkey because he was disappointed with man; Mark Twain. What a great pleasure to hear woderful people like you, I got so emotional and happy that woderful people like you exist.
can i take my dry fava beans and do this with braggs
You bet!
@@abundantlyblessedhomestead9951 Cool cuz I have a box full 😊
CAN YOU USE CANNED BEANS IN THIS RECIPE. AND IN ALL COOK BOOKS i'VE
READ IT ALWAYS states to cooked kidney beans first when using them in recipes
becaus of some toxic elements in kidney beans.
You must soak and ferment beans raw, then cook. Thanks for watching 😁
How can we ferment chickpea for vitamin K2
Same way, but they have to be peeled after fermenting
Why do you have to take the skins off chickpeas. Is there something wrong with the skin or can we just simply run into a blender
Hi! The skins of chickpeas are really hard on the intestine to break down. 😁
@@abundantlyblessedhomestead9951 thanks
Why do you rinse them after 24 hours? How important is this step? What if I leave them under water for 3-7 days WITHOUT a rinse? Please elaborate on importance of 24-hour rinse?
At 23:30 I got my answer:) less rinsing at the end. No problem if not rinsed in between! 👏🏻✌🏻
Thanks for watching Stephen!
Have you tried sprouting the beans first, then don’t cook?
During fermentation usually some of the beans do start to sprout and develop a small tail. I never allow it to go far enough to develop a complete Sprout out of the bean because I use these beans in Chili's and soups excetera. Thanks for watching!
Thank you for the informative video; however, I noticed you were using an apple cider vinegar with the mother. The mother has two types of bacteria present, one which makes alcohol and the other that breaks down sugar. You never mentioned that it's not possible to use pasteurized vinegar which has no bacteria in it, but at the same time, you never mentioned that you must use Bragg's vinegar. You said your intent was to break down the carbohydrates, so I'm assuming you're wanting lacto acid bacteria. Not sure why you can't just use salt. Maybe you can use both. Just figured you might want to make that a little clearer.
Hello! The purpose of the ACV is to hold bad bacteria at bay until the natural good bacteria multiplies from the bean ferment. When properly preparing beans and rice you need an acidic medium. For nuts, you can use salt because the phytic acid is bound differently in nuts. If you are interested in more info on the salt and nuts I have a video on this channel for crispy nuts that breaks all the details down for you. The hard to digest parts of the bean that causes gas and digestion issues with beans is broke down the the fermenting process, not from the ACV. If you would like you can swap the ACV for whey or another liquid from a ferment like sauerkraut. Thanks for watching!
@@abundantlyblessedhomestead9951 Right, but here's my problem: There's a difference in types of ACV used. Pasteurized vinegar can stop or slow down LAB production, and combined with temp fluctuations too, I just don't see how you're able to guarantee certain results. Unpasteurized Bragg's vinegar can't be used in canning because the acetic values are not constant due to the existence of the mother, so there's no reliable way to calculate a specific outcome. If that's true for canning, how can it be reliable in fermentation? Also, you are unable to can beans due to their thick consistency which causes a high risk of botulism, so I'm wondering how fermentation is able to accomplish what canning isn't. I just don't think what you're doing here is fermentation. I think it's just pre-soaking beans in a weak vinegar solution that has no calculable result. One poster here said he had his "fermentation" going long term. Yikes! I think I also saw a post on canning fermented beans. I think that's just playing the botulism game of roulette. Freezing is fine, though; that is, if you can freeze at a value of 0 degrees, which most people can't.
@@dergymacentyre1611 only raw apple cider vinegar with the mother can be used in this process. Which is why I showed the bottle of raw apple cider vinegar, should I have said not to use non raw ...sure I probably should have. As far as canning beans and botulism I'm not sure what country you are in but the country I am in in the United States of America you can indeed pressure can beans safely without botulism. But really in the end you have to do what you feel is right for your own family. Take care
@@dergymacentyre1611 if you were to try the process that was shown in this video you would indeed see that this is indeed a fermenting process. The beans get nice and bubbly and create a foam on the top of the jar and also the beans taste changed slightly. You can research fermented beans as they are served all over the world but mainly in Hispanic communities as a delicacy. Also whenever you cook any seed of the earth without properly soaking it first the phytic acid is permanently in that seed and will not break down just through canning alone. If you would like more information about properly preparing grains for the best digestion and utilisation of nutrients you can look into Weston A price foundation online.
1) What is the difference between kidney shaped beans and pinto shaped beans that they need an alkaline medium to ferment? 2) Why are you washing away the ferment medium every day? I thought it would be full of probiotics.
Hi Evelyn! The answer to your first question is actually in another comment on this video so I won't type the paragraph again here. The comment that it is under is under the name "sukey watson". I go into in-depth details as to why there's a difference with kidney beans in my response to her comment.😁
#2) you sure could keep the liquid in a jar in the refrigerator and use it to boost your next batch of beans but we don't eat beans and rice that much here and it would remain in my fridge for longer than what I would feel safe in using it. This video was also taped in the winter so my garden was frozen solid and I don't have any house plants to water it with. So it went down the drain this time. Thanks so much for watching!
Can regular pinto beans be fermented?
Any and all beans should be fermented 😁 check out my playlist for more info
Couple questions. Did Dr Weston Fryce discover these techniques, or did the unnamed cultures develop these techniques? You keep referring to "the seeds of the Earth", do you have knowledge of seeds on other planets?
I never been to any other planets. Proper preparation of grains was discovered and well documented by Dr weston a price in his travels around the world studying Indiginous people. You can find more info on www.westonaprice.org
I didn't come across your video until after I started fermenting my pinto beans...I was told that you have to cook the beans first! you're never to start with raw beans when you're fermenting them??? that was from all the videos I watched except one!!
some clarity on this please 😔
I ferment my beans raw because I am not after the beneficial bacteria. I use the fermentation process to multiply the nutrients within the food that can only happen through Raw fermentation. For example when you ferment raw cabbage into sauerkraut the amount of vitamin C goes up by 60%!
Also the beneficial bacteria break down hard to digest starches which causes gassiness and bloating in some individuals.
Also the soaking and fermenting process completely breaks down the phytic acid and enzyme Inhibitors which are not beneficial to the body. And this process must be done before cooking. Thanks for watching!
@@abundantlyblessedhomestead9951 thank you so much for your reply! I was hoping that you would see my question and give me an answer!!
that's exactly what I wanted to hear...I'm not doing the fermenting to get the fermentation benefits I'm doing it to reduce the negative nutrient impact so the next round will be done with the raw beans thank you so so much for getting back to me on that! ❤️🇨🇦
@@charmincat you are SO welcome! Take care
Why don't you have to use salt for beans and rice?
Salt is just recommended with kidney shaped beans because it helps to break through the extra hard layer of pectin. Salt won't hurt the process for other shaped beans but it is not necessary.😁
@@abundantlyblessedhomestead9951 Thank you for inspiring!
Raw Red Kidney beans just fermented ?Shouldn't they be cooked before eating otherwise they can be toxic , that is what they say ?
In the video (around 17min mark) I discuss why I ferment beans before I cook them. Thanks for watching!
Why kidney shaped beans cannot be used ?
They can be used! The answer as to why kidney beans are different is a very long one and is actually typed out in a response on a comment on this video. The commenter's name is Sukey Watson. Check it out for more details 😊
@@abundantlyblessedhomestead9951 ok I read that. You mentioned using salt & baking soda. But in video you just added soda for first soak. 🤔
So is the salt for the next soak?
It was an oops In the video 🤣 minerals I the salt help to bind to the phytic acid. You just need a pinch or two of salt!
Pressure cooker for dry beans....can you let that secret out?
What secret?
@@abundantlyblessedhomestead9951 10x easier to cook.
I soak my beans in apple cider vinegar overnight or a few days (to ferment) ....then cook in pressure cooker for 3-6 mins.
@@travisstreeter5058 cool!
You don't have to pick the beans 1st?
All of the bad ones float to the top. Thanks for watching 😁
How will they be an old fart, if they no longer fart though?
🤣😂🤣😂
I really dont understand why you treat these beans differently, they both have phytic acid. Actually pinto and kidney have virtually the same amount in them. cowpeas have a bit more. broadbeans a bit less.
It actually isn't the phytic acid levels that cause the kidney beans to be treated differently... it's the pectin levels. For more info scroll down to sukey Watson comment below
@@abundantlyblessedhomestead9951 Thank you. I'll check it out. I was definitely confused. I want to make some fermented black beans (black soy beans). They apparently don't even use a brining liquid so I am a bit sketched out on that.
@@carvedwood1953 I've actually never fermented soy beans, because we don't eat soy.... but I know it can be done! The ACV holds back the bad bacteria until the good fermenting bacteria takes over. Thanks for watching
what is that terrible noise in the background?
I'm not exactly sure what you are referring to😁 My house is a normal home with LG appliances that make all sorts of noises when they run.... I also have 5 kids, so who knows! Thanks for watching and take care!
So surprised you would cook after fermenting. This will kill beneficial bacteria.
Hello! I discuss In this video why I cook them and why this process should be done before cooking. Thanks for watching!