Fermentation

No, I don't remove the skins from the chickpeas. I just cook them in water with half a lime or a tablespoon of vinegar, and then drain the water and wait for the chickpeas to cool. Then I add the spore/rice powder, mix, put them into perforated bags, and place in the home-made incubator.

Bonus tip: the liquid that is left behind when cooking the chickpeas is called aquafaba and it can be used as a vegan replacement of egg whites when making mayonnaise, meringues, and many other recipes. If you want to make the aquafaba without the acid, you can also add the acid to the chickpeas after collecting the liquid, or you can not add the acid at all.