Soaking seeds, nuts, legumes and grains neutralizes phytic acid [1], which is found in the bran of all cereal seeds grains. Phytic acid regulates the release of minerals needed by the seed as it sprouts. It is considered an “anti-nutrient” and an enzyme inhibitor, because it binds with other minerals such as calcium, magnesium, and zinc. When we eat raw seeds and nuts without soaking or sprouting them, our bodies are unable to absorb those minerals. It places a strain on our digestive system. So by soaking, sprouting, or fermenting the seeds first, you’re “unlocking” these nutrients.

Dehydrating or low roasting them brings out the true flavor potential and maximum nutrition of the seed. [2]

I have found that a final “finish roast” after dehydration for certain seeds/nuts really brings out their finest flavors (e.g. hazelnuts), whereas with others, roasting did not add much (walnuts). If there is no info for “finish roast?” in table below, then I don’t recommend a finish roast.

Mixing Brine

I recommend using a digital kitchen scale to measure your water and salt by weight to make brine. They’re inexpensive and avid multi-taskers, and measuring this way is more accurate than measuring by volume (just ask any baker!)

When measuring by weight, to make a 7% salt:water brine; for example add 70g salt per 1000g (1000 ml) of water.

If you can’t be bothered and prefer to go by volume, then a 5 to 7% brine is between 2 to 3 tablespoons of finely ground salt per quart/liter of water.

Here’s a recipe for spicy and sweet nuts. Makes a holiday (or any time of year) treat, and a great gift idea!

References

1. Phytate Information, Whole Grains Council. Accessed 26-June-18.
2. Nourishing Traditions Cookbook, Sally Fallon.

Austin Durant

Author and founder of Fermenters Club. I’ve been fermenting food for 14 years.

In 2024, I published my first book, Fearless Fermenting.

When not stuffing things into jars, I enjoy permaculture gardening, cooking, yoga, writing, and studying cosmology and esoteric traditions.