Guest guest Posted December 30, 2009 Report Share Posted December 30, 2009 I have lentils fermenting for about a month and they still give me gas. They still are hard even when everything else is mushy (carrots, broccolli, various others). I sprouted the lentils and then fermented. Why haven't the lentils fermented yet? I read that miso takes at least 6 months to over a year to be ready for consumption. I have tried the paste and it is mostly mush, but it don't give me gas or anything. Do beans pretty much take more than 1 month to ferment well? Or are they really fermentable? I believe I cooked the lentils lightly too with the other vegetables. The mixture is highly sour and acidic and can only be eaten in small amounts. The hardest part matter in it are the lentils though. Anyone have any experience breaking beans down better so they don't still cause farting? Quote Link to comment Share on other sites More sharing options...
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