Just trying to understand, re: fermenting soy, meat, fish.

[Yulia_R]

So, if I soak soy beans overnight in water with a splash of apple cider vinegar and then damp this water and cook them in new water, would they be considered being fermented?

Also, if I marinade chicken breast and fish in egg with some olive oil and a splash of apple cider vinegar (overnight in the fridge) and then cook them would they be considered being fermented?

Thanks in advance,
yulia

[Magelet]

I don't think that counts as fermentation.... I always thought that fermentation took more time. So like oatmeal soaked in a lactobacillic medium for one night was just soaked, but after a couple days started to ferment? I'm particularly curious about fermenting grains...

I think that miso, soy sauce, and other fermented soy products are fermented for months.

[Yulia_R]

I'm not very much interested in fermenting grains, but I am very interested in fermenting meat and fish because this is what I do cook almost every day.

[californiajenn]

Soaking is not the same as fermenting. Fermenting takes several days to weeks and then you DON'T cook it, as it would kill all of the good stuff. Check out Wild Fermentation for a good intro to fermenting.