https://pubmed.ncbi.nlm.nih.gov/8882373/
"Fermentation increased potassium (11.6 percent), soluble fiber (18.9 percent), and some amino acids but decreased fatty acids (linoleic: 13.5 percent; linolenic: 19.9 percent), soluble sugar (75.2 percent) and vitamin (riboflavin: 41.0 percent; niacin: 24.5 percent) contents in common beans."
I ferment mine with a 2% salt brine like you would a sauerkraut or pickle. I have never had any gas or bloating from them.
yeah if i'm not going to fart there's no reason to choke down the worst staple food in the world.
Basically. Like beans, but with a little tang to them from the fermentation, just like how cabbage tastes compared to sauerkraut. I just cook them like regular beans and you really can't tell much of a difference. Just don't need as much salt and if your recipe uses an acid just cut it down a bit because the lactic acid from the lactobacillus.
ALSO, they will gel a bit more. The fermentation increases the soluble fiber which comes out in cooking. If you can them the fiber comes out into the water in the jar and basically solidifies into a while, semisolid gel that almost looks like coconut oil, no joke.
Wow that’s cool. I’m surprised I haven’t heard of more people doing this before
