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What is the science behind soaking pulses? Any way to measure if soaking is complete/done well?

What is fermenting of pulses do? What is the science behind it?

Is it better to soak or ferment pulses? Are they comparable or totally different?

I just know about soaking green gram & chick peas before cooking. I was told that if its starting to froth on the top, its too much time and will effect the pulses. I just heard of fermenting soybeans and there to properly ferment, you have to wait till it froths.

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    Does this answer your question? Why should I soak beans before cooking?
    – Sneftel
    Jun 7, 2020 at 16:10
  • No, I understand soaking. I am curious about fermentation & how it compares against soaking.
    – OkBeat9
    Jun 12, 2020 at 17:24
  • They're completely different things. That are unrelated to each other. It's like asking how frying pans compare to kangaroos.
    – Sneftel
    Jun 12, 2020 at 21:57

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