2

The Scotch broth mix I use consists of pearl barley, yellow split peas, green split peas, blue peas and red split lentils. Prior to use, it requires soaking for 8-12 hours and then draining and rinsing before cooking.

Due to other commitments, I often cannot return to changing the water for 18-24 hours. This results in the mix starting to give off a distinct undesired aroma, I assume down to fermentation.

Is there a way to slow down this reaction?

4

1 Answer 1

3

Refrigeration is a very standard way to slow down fermentation. Use it.

I've soaked beans in the fridge for more than a week without off-flavors (but I do generally change the water every day or two, as I'm not a fan of preserving extracted oligosaccharides.)

In my personal experience presoaking would only make much difference to the lentils, in your mixture. I came to split peas from other beans, and maintained my prior practice of pre-soaking them, but found there was very little difference if I did not do that. Well, other than making felafel with them, where they obviously need to be pre-soaked.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.