Soaking

Note: Assume acidic medium to be a choice of lemon juice, apple cider vinegar, whey, yogurt, or kefir. Sourdough starter may also work, though I have not yet found a recipe that specifically calls for it – just a hint here.


Almonds: Soak an entire bag (4 cups) in water to cover with 1 tbsp salt for 7-12 hours; dehydrate overnight. Trader Joe’s almonds will sprout. (source)

Amaranth*: Soak 12-24 hours in warm water, 2:1 water-to-grain ratio, 1 tbsp acidic medium per cup water. (source)

http://www.drweil.com/drw/u/ART03177/How-to-Cook-Amaranth.html

Combine amaranth seeds with two and a half cups water in a pot and bring to a boil. Reduce heat, cover and simmer for up to 20 minutes, until grains are fluffy and water is absorbed. For a porridge-like consistency, use slightly more water (three cups for one cup of grain) and cook a little longer.

Black Beans*: Soak in simmering water with 1/4 cup acidic medium for 18-24 hours. Rinse and change water once in between and before cooking. Cook with kombu. (source)

Black-Eyed Peas: Soak in simmering water with a pinch of baking soda for 10 hours. Rinse and change water before cooking (source). I followed these instructions and cooked them in the Instant Pot for 12 minutes on high pressure and waited for the natural release of the steam valve. They came out tasty and mild, but very mushy. I will try a shorter cooking time, lower pressure, or no baking soda next time.

Brown Rice: Soak in water for 24 hours at room temperature without changing the water. Reserve 10% of the soaking liquid to be kept in the refrigerator. Discard the rest of the soaking liquid; cook the rice in fresh water. Next time, add the soaking liquid you reserved from the last batch to the rest of the soaking water. (source)

Chickpeas*: Soak in simmering water with a pinch of baking soda for 10 hours. Rinse and change water before cooking. (source, assuming that chickpeas count as “dried and split peas”)

Lentils: Soak in simmering water with 1/4 cup acidic medium for 10 hours. (source)

Millet: Soak 1 cup millet with 2 cups warm water with 1 tbsp acidic medium (possibly with 1 tbsp rolled rye flakes), for 7-12 hours. Rinse, replace water, and cook for 15-20 minutes. (source)

Oatmeal: Soak 1 cup oats, 1 cup warm water, 1-2 tbsp acidic medium, 1 tbsp or more rolled rye flakes for at least 24 hours. Rinse and replace water if desired. (source)

Quinoa*:

Split Peas*: Soak in simmering water with a pinch of baking soda for 10 hours. Rinse and change water before cooking. (source)

Walnuts: Soak an entire bag (4 cups) in water to cover with 2 tsp salt for 7-12 hours; dehydrate overnight. (source)

White beans*: Soak in simmering water (possibly with pinch of baking soda) for 18-14 hours. Rinse and change water once in between and before cooking. Cook with kombu. (source)

*not yet tried

 

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