Yes, pulses can be soaked and stored in the refrigerator for up to 24 hours without significant fermentation, provided the soaking water is changed regularly.
Soaking pulses is a common practice to reduce cooking time and improve digestibility. When pulses are soaked at room temperature for extended periods, fermentation can occur due to the presence of naturally occurring microorganisms. However, refrigeration significantly slows down microbial activity, thus preventing or minimizing fermentation. To safely soak and store pulses without fermentation:
Rinse the pulses thoroughly under cold running water to remove any debris or impurities.
Place the rinsed pulses in a large bowl and cover them with plenty of cold, filtered water. Use at least three times the volume of water to the volume of pulses.
Place the bowl in the refrigerator immediately after soaking.
Change the soaking water every 8-12 hours. This helps to remove released starches and further inhibits fermentation.
Soak for the desired amount of time, typically 8-24 hours, depending on the type of pulse.
Before cooking, drain and rinse the soaked pulses thoroughly.
Adding a pinch of baking soda to the soaking water can further soften the pulses and reduce cooking time, but be cautious not to add too much, as it can affect the flavor and nutrient content.