Jan 14 • ❓ Q&A
Kabocha squash seeds
We are drying kabocha squash seeds but in the process before drying, we soak them in water for 3 days. Why is this? If it is to remove the phytic acid, isn’t that needed for protection and preservation. We soak grains and nuts before eating to remove phytic acid helping digestion so why soak the seeds now?
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Kabocha squash seeds
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