The process of submerging shelled or unshelled walnuts in water for a determined duration is undertaken to modify their texture and composition. This hydration technique involves placing the nuts in a container, covering them entirely with water, and allowing them to sit for several hours, typically ranging from two hours to overnight. The objective is to soften the nuts and potentially reduce certain compounds they contain.
Hydrating walnuts can offer several advantages. It is theorized to decrease the phytic acid content, which may enhance mineral absorption during digestion. Some individuals find that it improves the nut’s digestibility and palatability. Historically, nut soaking has been practiced in various cultures as a preparatory step to improve nutritional availability and reduce potential digestive discomfort. This approach aligns with principles found in traditional food preparation methods aimed at optimizing nutrient bioavailability.
