Frugal Solutions

Fermented Beans (Reduced Phytic Acid)

Fermented Beans (Reduced Phytic Acid)

Most people know beans need soaking. Fewer know why, or what happens when you go further than an overnight soak.

Ingredients

  • 1 cup dry beans, any variety (about 200g)
  • Filtered water, to cover
  • 1 tablespoon apple cider vinegar or whey

Method

  1. Cover beans with filtered water and add the vinegar or whey.
  2. Cover loosely and leave at room temperature 24 to 48 hours before cooking as normal.

Significantly reduces phytic acid — the compound that binds minerals and carries them out before your body can absorb them — for better protein digestibility and easier digestion. Costs nothing but time.

Love this one? Get all 20 in our 20 Amish Preservation Favorites Cookbook.

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