I'm curious, can a grain or bean that is cooked retain it's probiotic value? I have no doubt they are easier to digest, but do the actual probiotics and enzymes from fermentation remain?
I know in south asia they soak cooked rice overnight and it's a very healthy breakfast as a result... but I have been experimenting with soaking grains for many days and then cooking them. Is it the same thing?
Also, how do you ferment beans after cooking? If you just let them sit on the countertop, wont' they go bad.
Thanks to all who can help =]
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