Sprouting, fermenting, and activation by soaking are great strategies for enhancing the nutritional qualities of beans, seeds, grains and nuts, as well as neutralising the anti-nutrient and gas-forming components. Chick peas (garbanzo beans) are easy to sprout, let’s look at them.
Rinse an amount of chick peas, then fill a jar to about a third with peas, then fill to ¾ with pure water. Leave to soak for between 8 – 24 hours. Drain, and then put back in the jar. The jar will need to be laid on its side in the dark, so a piece of cloth needs to be secured across the entrance. Lay the jar on its side in the dark, and every 8 hours or so, rinse and drain quickly, then replace. The peas will start to sprout anywhere from 12 to 24 hours after this. Once they sprout, they need another two or three days until the tails are as long as the beans, or longer. This is when they are ready. I generally give them a little time in the dark, then the rest in indirect light so they develop chlorophyll.
Once well sprouted, the nutritional value of the chickpeas may also be further enhanced by fermentation. Simply place the peas in a jar of water, add a touch of salt (or some sauerkraut juice), and leave from 2 – 5 days.
To activate nuts, soak them first, and then dry them thoroughly either in the sun, or in a food dehydrator. Ensure they are completely dry before storing in a clean, airtight jar, otherwise they will mould. Not maybe, definitely.
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