just thinking aloud I have not googled this… but, we soak to remove enzyme inhibitors like tannin & phytic acid. I don’t think the enzyme inhibitor is only in the peel. If it was, that would mean we could peel the raw, unsoaked, ungerminated, unsprouted almond and not have enzyme inhibitors.
Deasmiles, if you are saying there are more inhibitors in the peel, that would be “something else”... and a good question. In that case, I would guess that soaking nuts longer (about 48 hours) would help.
Just a thought… and because I’m curious about germination. :o)
You can make the best nut cheese ever with peeled almonds. 1 C peelded almond,1 C water – blend it and put it in a cheese cloth in a container with 4 holes overnight to completly take all the water away. That´s.