Pickled Pantry by Andrea Chesman - my go to book for making fermented food. We all should eat 2-4 T/day. If I don't have time or have run out I use Bubbies brand sauerkraut. Any kinds of fermented vegetables are fine.
Soaking of Grains, Beans and Nuts
- Oatmeal - soak overnight to 24 hours before eaten. We use the ratio of soaking 2 cups of oatmeal with 2 cups of water and 4 T of apple cider vinegar (any brand like Bragg's with the sediment in the bottom is a good brand). When you go to cook your oatmeal bring 2 cups of water and 1tsp of salt to a boil and add the soaked oatmeal and cook for about 5-10 minutes or until done.
- Almonds (blanching) - boil water and take the pot off the heat and put your almonds in the water for 45-60 seconds. When times up put them in a colander and wash them with cold water. Sit down and push the almonds out of their skins. Discard the skins in the compost and dry them in a dehydrator at 100 or low for 3 or more hours. Now they are ready to be made into flour, etc. And they are good to eat as is.
- Pinto Beans - Soak 4 cups of beans, water covering the beans for 24-36 hours on the counter with 2T of apple cider vinegar. After soaking rinse the beans and put on to cook for 4 hours or until they are soft, rinse again. Sometimes I use the crockpot to cook the beans so it takes longer and still safe if I'm going to be out.