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Cleaning and activating nuts
In the video of Naturally Fermented Milks and Yogurts,
it’s demonstrated with example of walnuts:
to clean them in hydrogen peroxide for 20 minutes,
then activate in clean water overnight.My question whether I should do same procedure with other nuts such as cashew and almonds, and with seeds as pumpkin seeds etc, which ones do not require cleaning with hydrogen peroxide?
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3 Replies
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Hi, @igor-berlenko
Although the ideal is to activate nuts or seeds with hydrogen peroxide, sometimes it is not easy to find this product close to our home, so there is the possibility of activating them with other products.
I leave you a list of times to activate the nuts and seeds.
Soaking times range from 2 to 12 hours and the activating agents that we add to the water can be lemon, vinegar or salt.
-Legumes such as beans (also azuki or mung beans), black beans, chickpeas, peas and soybeans: we let them soak for between 8 and 12 hours, adding lemon or vinegar as an activating agent.-Cashews: 6 to 12 hours activated in salt water.
-Lentils: they must be soaked between 4 and 8 hours, without activating agent.-Almonds: between 8 and 12 hours, activated in salt water.
-Hazelnuts and pecans: between 4 and 8 hours, activated with water and salt.
-Walnuts: between 4 and 8 hours, activated with lemon or vinegar.-Alfalfa: between 4 and 8 hours, without activator.
-Fenugreek: between 6 and 8 hours, without activator.
&Pumpkin seeds: between 4 and 8 hours, activated with salt.-Sunflower seeds: between 2 and 4 hours, activated with salt.
-Brown or wild rice: between 8 and 12 hours, activated with vinegar or lemon.
-Oats, barley, rye and spelled: between 6 and 8 hours, activating with vinegar or lemon.
-Kamut, wheat, millet and buckwheat: between 6 and 8 hours, with vinegar or lemon.
-Corn: 8 to 12 hours, activated with lemon or vinegar.
-Quinoa: 2 to 4 hours, activated with lemon or vinegar.
I also leave you the information that is in the complete course material with some nut activation times.
The following protocol aims to clean mycotoxins (aflatoxins) generated by tiny fungi that often colonize seeds.
1. It is suggested to place the seeds in a container and add hydrogen peroxide of 37 volumes, at a rate of 1 or 2 tablespoons per liter of water to be used. 2. Stir and let the seeds soak for 15 to 20 minutes.
3. Then we discard the water,
4. Rinse the seeds well to remove possible traces of hydrogen peroxide and proceed to activate them (soaking only with filtered water).
5. Dilute 8 or 9 tablespoons of hydrogen peroxide per liter of water, if only 10 volumes are available.
Seed cleaning and activation .
Activation
Leave the seeds in filtered water taking into account the following information.
Times :
Almonds / 48 hours <pre data-
Sunflower / 6 hours
Walnuts / 12 hours
Buckwheat / 15 minutes
Flax and Chia / 2 hours
After the indicated time, drain and use them. Store them in a jar with pure water in the refrigerator for about 48 hours. If necessary, dehydrate them and keep them in an airtight container away from humidity.
We hope this information is helpful.
Greetings.
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Okay so taking an example of almonds I can see two options in your response:
1) Soaking with salty water for 12 hours
2) Soaking in hydrogen peroxide for 20 minutes and then soaking in plain water for 48 hours
Is that right? And about cashew, can I do soaking them with hydrogen peroxide? And how much salt per litre of water?
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Hi, @igor-berlenko
The amount of salt is 1 teaspoon per liter of water.
You can soak the cashews in hydrogen peroxide for 20 to 25 minutes and then let them soak for another 48 hours with just water.
Greetings.
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