Hey,
Just wondering if there is any way at all of soaking legumes for
anywhere between 1 and 5 days, and then pickling or fermenting them,
as an alternative to boiling them that is - boiled legumes take ages
to make, as some people suggest cooking beans such as red kidney beans
for 2 or so hours...but even if anyone any suggestions for pickling
cooked legumes would be a big help.
Thanks,
torlesse