Fermented store-bought almond butter: possible?

[definitelynotsane]

Hi - I have two jars of store-bought almond butter (ingredients: dry roasted almonds, no preservatives), and while I love almond butter, it's pretty difficult to digest. I'm wondering if it's possible to increase digestibility by fermenting the store-bought almond butter using some sort of non-dairy starter culture + miso?

I thought of using a few tablespoons of coconut yogurt (anitas) or possibly sauerkraut brine in the same way that almond cheese is made, but would love any advice / input. Thank you!

[Christopher Weeks]

No idea. But I don't think you'd need any starter in addition to live miso. I guess I'd try mixing in 10% miso and taste a bit of it every 8 or 12 hours to see how it changes.