Soak or Ferment pulses?

What is the science behind soaking pulses? Any way to measure if soaking is complete/done well?

What is fermenting of pulses do? What is the science behind it?

Is it better to soak or ferment pulses? Are they comparable or totally different?

I just know about soaking green gram & chick peas before cooking. I was told that if its starting to froth on the top, its too much time and will effect the pulses. I just heard of fermenting soybeans and there to properly ferment, you have to wait till it froths.

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Is soaking same as fermentation?

Soaking is usually only performed for 12 to 24 hours; beyond that fermentation begins, which some argue is a more complete way to pre-digest the grain and neutralize anti-nutrients.

How do you ferment pulses?

Once you have a good pot of beans ready to go then you can get into fermentation....Preparing Beans for Fermentation

Soak them at least 24 hours, in warm water, in a warm place.

The more times you can change the soak water and rinse, the better. ...

Cook the beans slowly and for a long time in plenty of liquid.

Why do you ferment lentils?

Fermenting not only makes them more digestible and taste good, but it actually adds important probiotics and beneficial compounds, making lentils even healthier than they were to begin with.

Are fermented beans healthy?

Natto is rich in protein, vitamins and minerals. The fermentation process it undergoes reduces its antinutrients, increases its beneficial plant compounds and helps your body absorb the nutrients that it contains.

F01FS28 Soaking Germination and fermentation of pulses

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Julion Santos, Craig Adderley, Bennie Lukas Bester, Craig Adderley