How to Soak Grains for Optimal Nutrition and Improved Digestion
Apr 25, 2022
Most traditional cultures that consume grains soak or ferment before using. This helps to make them easier to digest and allows the minerals to be absorbed. In addition, soaking the fermenting process releases compounds that support blood sugar regulation, metabolic, and hormone health. It is much easier to soak whole grains so to get the same benefits from milled flours the best method is to ferment the dough with a sourdough starter.
Rinse the grain first. Then, place them in a bowl and cover with warm water and stir in 1 TBSP of acidic medium such as ACV. Cover and let soak for 7-12 hours.
Even with soaking the grains cook with normal grain to water ratio and time, but can be slightly less on both. I usually remove from heat a few minutes less and let finish with a steam with lid on.
Other acidic mediums that can be used:
Lemon
Sourdough Starter
Kombucha
Yogurt
Käsi members will be aided in developing meaningful practices that can facilitate living with intention, care, beauty, spirituality, and a deeper relationship to community and place. Member content features accessible information and instruction on projects for adults and children, spotlights on what is growing, wellness practices for the season with food and herbal recipes, home activities, and more.
Stay connected with news and updates!
Join our mailing list to receive the latest news and updates from our team.
