Fermenting with Yogi!

A little fermenting blog put together with Nutritionist Sofie van Kempen about how she uses our Yogi Beer to ferment her grains, nuts, seeds and beans.

FERMENTING GRAINS, BEANS, NUTS and SEEDS

Do you have trouble with your digestion? Do you feel bloated... as if your food just sits in your guts and you aren't breaking it down? Do you feel you have digestive discomfort (pleasant way for saying smelly gassy farts) after you eat grains, beans, seeds or nuts? Well maybe we can help.

I find as someone with a bowel disease I have always struggled to break down grains, nuts, seeds and beans as my digestive enzymes certainly don't work as effectively since all the damage was done to my guts with the parasites. Therefore if I ferment them before cooking it really assists my digestive system to break them down completely. Basically they aren't left undigested in my stool (if you know me well enough you know I can't resist throwing in some poo chat) and I also absorb my nutrients better after the fermentation process. Plus pre fermented cooked brown rice is absolutely life changing the taste and texture is to die for (not literally... because then you wouldn't be able to eat it).

I guess the question people tend to ask after reading this... is won't the cooking process then kill all the good bacteria and organic acids? Well the aim through this process is to pre ferment the grains before cooking them so you are breaking down the lectin (outer shell of the grains) and in turn remove the phytic acid. We aren't aiming through this process to add lots of digestive enzymes into your gut we are trying to assist your gut to digest the food and assimilate nutrients... if you wanted to just shot some apple cider vinegar, kombucha, kefir or make one of our beet kvass tonics!

The idea is to ultimately utilise the organic acids found in the fermented drinks/ACV to break down the phytic acid. Phytic acid is found in all plant seeds, nuts, legumes and grains. The amount contained in these foods is highly variable. 

All grains contain phytic acid (anti nutrient compound) that can block/inhibit the body’s absorption of some nutrients especially iron, calcium and zinc (phytic acid consumption does however also have a few benefits due to being an anti oxidant so you don't need to be afraid of it).

However if you have poor digestion or digestive issues soaking your grains breaks down the outer layers that contain the phytic acid and enables your body to more effectively digest the grains and absorb the nutrients from them as well as whatever else is being digested in your gut at the same time. A great sign you aren't digesting your food absorbing your nutrients properly is when you notice the undigested food in your stool (not corn it is always there).  

Phytic acid is not a health concern for those who follow a balanced diet. However, it can be a concern for people who are iron or zinc deficient, following a vegetarian or vegan diet or have a weak digestive system when it comes to breaking down food. 

The amount of people who have attended one of my gut health workshops and realised after implementing a few remedies at home they are actually bloated and have been for a long time but never even realised as they thought that was the 'norm.' 

Recipe with ACV

  • 1 cup grains
  • 1 cup Yogi Beer
  • topped with filtered water leaving room for the grains to expand
  • glass jar/container

Basically to ferment the seeds, beans, nuts and grains you need to cover with Yogi/kombucha and room temp filtered water for 24-48 hours. Leave on the bench to ferment and after the time is up drain the liquid, rinse and drain again. Now utilise and cook the seeds/grains as per usual - simple as that! 

KOMBUCHA

A good quality kombucha or healthy home brew is also necessary due to requiring good quality organic acids for this process to work effectively. Like our deliciously live Yogi Brew, we tend to use the Original Yogi for this recipe!

Recipe with ACV

  • 1 cup grains
  • 1 tbsp apple cider vinegar 
  • topped with filtered water leaving room for the grains to expand
  • glass jar/container

Basically to ferment the seeds, beans, nuts and grains you need to cover with warm (room temp) filtered water for 24-48 hours and add a tbsp of apple cider vinegar to each cup of seeds/grains etc you will be using. Leave on the bench to ferment and after the time is up drain the liquid, rinse and drain again. Now utilise and cook the seeds/grains as per usual - simple as that! 

APPLE CIDER VINEGAR 

Make sure you have purchased a good quality apple cider vinegar so it has those digestive enzymes & bacteria present to ferment. You want one that is 'with the mother' and is unpasteurised so it hasn't been heat treated!

This is not soaking...

This process is different to soaking where you use water and sometimes salt to soak and activate the nuts and seeds beforehand and then dry them to sit in the cupboard to eat. It achieves different results as you are not using bacteria to ferment the product. 

You can also ferment fruit... which we will go into detail with in our next blog post!

Good luck with your home fermenting & make sure you share your progress #yogibeerkombucha #yogibeer

Sofie

 

Want to start fermenting at home?

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Water Kefir Kit
39.95

Want to ferment at home? Now you can with our water KEFIR Fermentation Kits.

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Kombucha Kit
39.95

Want to ferment your own brew at home? Now you can with our Kombucha Fermentation Kits.

Quantity:
Add To Cart
Erin Weatherall