How To Ferment Nuts and Seeds for Better Digestion
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- Опубликовано: 24 июл 2024
- Nuts, seeds, and grains have anti-nutrients in them that make them very hard to digest, and actually block your digestive track’s ability to absorb nutrients. traditionally all nuts, seeds and grains were fermented, sprouted, or soaked before consuming. This is an easy practice you can implement in your home before you use your nuts to make milk, granola, nut butter, or desserts!
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Love this video. I have a suggestion you might be interested in. I'm not sure how much salt you use in your ferments; I use 1 level tablespoon per cup of water. Many things like cucumbers, carrots and such are easy to make and delicious to eat. Other things like kale and wild greens are a bit harder to swallow. I ferment a LOT of things; the cabbage family foods, sweet potatoe peelings, carrot peelings, odd bits of fruit especially the peelings ; anything wild that's edible, dandelion leaves and flowers, purple dead nettle, creeping charlie, wild lettuce; if it's edible, it gets eaten. I make a brine like I was going to do any ferment. If there are a few bits and pieces of different things, they can all go in together. When they are as sour as I want them to be, I strain off most of the brine; keep it for later. Put the 'pickled' items in a blender with as much brine water as necessary to grind it into a mush. Dehydrate on the lowest setting or you will kill all the good bugs you just spent days making. When it's powder dry, grind it even finer; into a powder if you can. This is our table salt. As it rehydrate in your gut, all the healthy ferment 'bugs' wake up and do their thing. You have prebiotics, probiotics, lots of vitamins and fiber. It is really salty so start easy and all you really taste is the salt, because the food taste doesn't come back until it starts rehydrating well past your taste buds. You can also make the powder without fermenting and sprinkle it on desserts, even ice cream; no taste again. A third shaker on my table is a plain powder made from hotter things like radishes and their greens and horseradish; I keep these separate especially if there are any pungent ingredients like onions or garlic; you can definitely taste them on your tongue. I was thinking how good some of these would go on your nuts, or salads and they're great on popcorn. You can of course cook with any of them, but the heat will kill any live benefits.
That’s so cool!! Thanks for sharing!
Hey there! Thanks for the video. I am going to try this.
I am love and am learning Hebrew at home. I believe I noticed some Hebrew tattooed on your arm. What does it say? 😊 I didn't pay a lot of attention in the beginning but does the first word begin with the dalet?
Thanks! 😁 Deborah perhaps?
It says “by his stripes I have been healed”
if you got those almonds in the united states they are most likely not raw. most of our almonds come from california and california is allowed to say they are raw when they are roasted. its a big thing in the health community been going on for a long time so careful
Would you do this with cashews or pistachios (our main snacking nuts at our house)? ... Thanks for this video. I had no idea that I needed to add something to the water!
Yes ma’am! All nuts and seeds!
How much ACV would you add? All the other recipes call for whey and I don’t have any on hand
Roughly a tablespoon. You can also use lemon juice, or some liquid off your ferments such as kraut
Sea salt can have micro plastic. Pink salt is from the mountains.
As you said salt is great but without potassium it should be moderate.
Thank you for posting this! I have a lot of autoimmune issues. I've been making sourdough bread and naam and such for my family and it has made such a significant improvement for my health, but I had no idea you should ferment nuts and seeds! You have revolutionized my and my family's diet! 🙂
Yay! Yes your should ferment your buys, seeds, beans and if you do grains those as well. Please please please check out westonaprice.org! This is the bedrock of how we eat and have healed from all our autoimmune diseases as well as food allergies
Nuts 🥜 not buys
@@deputietribe Awesome! I will definitely check that out. Thank you so much! 🙂
Is is just soaking, not fermenting
Would kefir work when soaking with water as well?
Yea it would
Yesssss 💛💛💛💛
Can you crush the seeds up to be fermented pumpkin/ sunflower seed bits?
Also can you use sprouted seeds?
Yes and yes! It is very common to crush up almonds or peanuts and allow the paste to ferment. In Africa they do this with cassava as well. They make it into a paste and then ferment the paste.
If the seed is already sprouted, I would just consume it. Sprouting removes much of the phytic acid
Could I use my dehydrate instead of oven?
Yes absolutely
Can you do this for flax seeds? And can I use the brine from my kraut? Thank you.
I don’t know about this for flax because they tend to gel. You could probably look this up on the Weston A Price Foundation website. Yea absolutely you can use kraut brine!!
Very informative video, but why is it necessary to rinse the almonds?
So mild doesn’t grow
Mold**
Thanks very much! (btw, it was difficult, for me, to concentrate on your words vs the soundtrack)
Thank you!
I have an abundance of whey on hand! How much would you say, 1/2 to 1 cup mixed in the water?
Thanks so much for this!
I would say 1/4c.
Beautiful family!!
تصوير مزعج وغير مرتب فوضاء 🤷🏼♀️
Unfortunately, this is not the ideal way to PRE-SOAK nuts and I'd like to add a few corrections. I pre-soak several hundred pounds of nuts weekly for commercial sale for 14 years and would like to share my experience. First, you cannot FERMENT a nut. It does not produce any kind of beneficial bacteria in any amount that would be considered lacto-fermented. It's not the same as fermenting flours, fruits, or vegetables, because the nuts lack the necessary amount of natural sugars. the bacteria would need to produce any lacto-fermentation. The soaking processing reduces the phytic acid content of the nut, initiates the germination process, activates enzymes, and increases nutrient bioavailability. Second, you want to use certified organic nuts otherwise you're still ingesting pesticides and other harmful chemicals, especially from California almonds. Third, almonds grown and commercially sold from California are pasteurized by law since 2007 and have no active enzymes. Buy organic Spanish or Italian almonds. Fourth, use a high-quality, high-mineral salt such as Celtic salt or pink Himalayan. No sea salt or table salt. Fifth, the phytates are IN the soaking water. There is no yeast or bacteria in or on that water. That is nut dust sitting at the top. Do not save or use that water for human purposes. And lastly, drying them at any temperature above 118 degrees Fahrenheit will destroy the activated enzymes and some of the proteins and vitamins. Hope this helps. If you don't want to do it at home I've got you covered. I am endorsed by the Weston A. Price foundation. www.natesrawharvest.com
you are consuming salt very much....may cause autoimmune