Ingredients:
2 cups dried split peas
1 tablespoon apple cider vinegar
1/2 teaspoon Rhizopus oligosporus starter culture
Water
Cheese cloth
Large mixing bowl
Fermentation container (such as a plastic container with a lid)
Instructions:
Rinse the dried split peas thoroughly and soak them in water for at least 8 hours, or overnight. Drain the water.
In a large mixing bowl, mix the split peas with the apple cider vinegar and enough water to cover the peas by about an inch. Let the mixture soak for 1-2 hours.
After the soaking period, rinse the peas thoroughly again and drain.
Bring a pot of water to a boil and add the split peas. Cook for about 20-30 minutes or until the split peas are soft and mushy. Drain any excess water.
Let the split peas cool down to room temperature.
In a small mixing bowl, mix the Rhizopus oligosporus starter culture with a small amount of water, according to the package instructions.
Mix the starter culture with the cooked and cooled split peas until well combined.
Transfer the mixture to a fermentation container, making sure to press out any air pockets.
Cover the container with cheese cloth and let it ferment in a warm place (between 80-90°F) for 24-48 hours, or until the tem
