Fermentation Support Forum

Thanks, so I did 1) today!

Probiotics definetely. And for what reason legumes taste better, when they are cooked and fermented, not when they are fermented and cooked?

Y'know, I'm not sure. It seems intuitive that cooking would damage the tartness from lactic acid, but I don't know if that's for real.

You don't want to cook it after fermentation
I wrote a recipe about making a black eye pea ferment on the first page of this thread and have since repeated it.
I made some in mid March and still have some and it is very flavorful, tart, and very probiotic.