taugeh

Somehow while peeling these big bean head sprouts yesterday, I could smell alcohol! Probably it was soaked too long in water, and thus became fermented - going through anaerobic respiration (i.e. living in a no or low-oxygen environment).

As such - "In some plant cells and yeasts, fermentation produces CO₂ and ethanol."

So I guess this could be another way to yield alcohol; not very high - about 13% - because any higher and the plant will die first (applies to all plants). Unless you have the dough to purify it.

I seriously felt intoxicated after spending awhile peeling them with my hands soaked in the water alcohol!