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?



Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Browse other questions tagged or ask your own question.