soaked almond..i think i messed up...

[shy17]

hello everyone
i hope the weather is as nice as where i am today...beautifull sunny day.xx
so i have been soaking my almond for about 36 hours and rincing every 12 hours.
i dont know if i messed cause today,there is a bit of a mousse that is on top of the water.i just rince it again but i dont know if it fermented??!!maybe..i dont know..
should i throw everythind and start over again?
or is it fine?
im very new to this.
thanks in advance
love
shy xx:heart

[MysticTree]

I soak mine over night and rinse as often as I am passing by. 36 hours sounds a long time with only rinsing every 12

[SunshineMN]

We have to rinse every 8 hours here. Smell is the easiest way for me to tell if something has gone bad. Take a whiff and see if there is any kind of sour or off smell to them. I often take a sniff after I rinse them the very first time so I know what each seed or nut smells like. Some of them do kind of stink but it's not a rotten stink, such as clover and broccoli. You'll get used to the way each smells if you keep exposing yourself to it. :)

Also sometimes you need to rinse things more than once. Fill the jar and gently swirl the jar to clean the nuts/sprouts before dumping it out. Fill it again and see if it's clear. If not, keep rinsing until it is.

[shy17]

thanks so much for your reply i really appreciate it.
yes i didnt rince evry 8 hours thats for sure..
there was a smell but definitely not rotten ,maybe sour but not over overwhelming.i just had a taste of one of them and taste good.
should i keep going with my recipe???
love
shy
xx

[MysticTree]

If they taste good then go right ahead.

[shy17]

yeah!!!cool!!!
awesome..i should hang out here more often..
thanks
love
shy
xx

[MysticTree]

Soaked almonds are my fav nuts.

[SunshineMN]

If they taste okay, I'd say probably yes. I'm leery of anything that starts to smell sour, however I have not had almonds yet so I don't really know how they smell when being soaked and sprouted. We just got a couple lbs of raw walnuts I'm really looking forward to soaking and eating though. :)

[Cruditas]

Does anyone here soak any nuts then dehydrate them? I thought I read that somewhere.

[SunshineMN]

I would if I had a dehydrator. I know several people here have talked about it. :)

[shy17]

thanks for all the comments its very helpfull.
but my almond are mostly white with some brownish colour on it.is it normal?
shy
xx
:weird

[MysticTree]

unless you have skinned them they should be a tan brown all over. If you skinned them they should be white all over but you may get a few light tan marks but white is better.

[shy17]

thanks mystic yeah they were mostly white with a couple of brown spot.it turn out very good...
xx
shy

[blue_soda025]

I like to add a small amount of apple cider vinegar to anything that requires soaking overnight. It should help inhibit the growth of any bad stuff. After doing that, I never have a problem with weird stuff appearing on soaked nuts.

[walnutty]

Why soaking so long?

[Living Food]

I like to add a small amount of apple cider vinegar to anything that requires soaking overnight. It should help inhibit the growth of any bad stuff. After doing that, I never have a problem with weird stuff appearing on soaked nuts.

Soaking seeds in vinegar has other benefits; soaking in acidic environments dramatically increases the enzyme content while simultaneously decreasing the anti-nutrient content. Soaking in warm, acidic environments has the most benefit, possibly due to partial fermentation.

[shy17]

@ blue
wow thanks so much for the idea blue.i will try that next time.so i just put the vinegar with the water and almonds
?
shy

[shy17]

@ walnutty
oh im not sure someone on youtube said it would be easier to remove the peel.

[shy17]

@living food
i guess i have a lot to learn!!
thnaks for your reply

[blue_soda025]

Soaking seeds in vinegar has other benefits; soaking in acidic environments dramatically increases the enzyme content while simultaneously decreasing the anti-nutrient content. Soaking in warm, acidic environments has the most benefit, possibly due to partial fermentation.
Oh wow, I didn't realize that. :)

@shy17
Yeah just add the ACV to the water. Just a little bit is enough, I would think (a capful or two depending on the size of your bowl).

[shy17]

Oh wow, I didn't realize that. :)

@shy17
Yeah just add the ACV to the water. Just a little bit is enough, I would think (a capful or two depending on the size of your bowl).
thanks so much love
i will do that next time
xx
shy