Hi!
I'm new to fermenting and want to give it a try. I am sensitive to all lectins, so my main goal with fermenting would be to eliminate all the lectins in the food.
I want to try oats, because they are my least troublesome source of carbohydrate. The thing is, I don't know how to proceed to ferment it properly.
I would really appreciate if someone could quickly explain to me the process of fermenting a batch of oats. Some of my questions are, should I soak or boil it first? Should I use kefir? How long should I leave it for maximum breakdown of lectins? Keep it mind I do this mainly to eliminate the lectins as they irritate my stomach lining.
Thanks in advance for help!