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DIY Sprouting—The How’s and Why’s
All you need to invest in is a mason jar, a small square of mesh and a rubber band! The mesh is held on top of the jar with the rubber band which simply means you can rinse the sprouts easily each day. Alternatively just keep them in a jar or a bowl and rinse them daily under water with a regular strainer.
Check out The Source Bulk Foods stores for a great range of glass jars that are perfect for sprouting.
Sprouting only takes a few minutes of rinsing a day and you are rewarded with an array of alfalfa, mung bean sprouts, lentil sprouts and activated nuts and seeds.
INGREDIENTS
Unhulled seeds:
Alfalfa, Clover, Radish, Fenugreek – 1 1/2 Tbsp’s
Legumes:
Lentils, Adzuki Beans, Mung Beans – 3/4 cup
Green Peas, Garbanzo Beans – 1 cup
Grains:
Wheat Berries, Millet, Rye, Barley, Quinoa – 1 cup
TIME
15 Minutes
SERVES
DIFFICULTY
METHOD
SOAKING
Place seeds in a jar and rinse and drain them well. Fill the jar again with spring or filtered water about 2–3 inches above seeds. Soak overnight or for approximately eight hours. After eight hours drain the water.
1RINSING & DRAINING
Rinse the soaked seeds well. Return the rinsed seeds to the jar and secure the mesh screen over the top with a rubber band. Place the jars with the screen and mesh securely at a 45 degree angle so it can continue to drain and allow air to circulate. Make sure the seeds are not totally covering the mouth of the jar as this will block the air flow and cause the seeds to spoil.
Rinse and drain the seeds twice a day. Legumes and grains do not need sunlight and will be ready in 1–2 days when the sprout tail is 1/8 inch long. For unhulled seeds, such as alfalfa, clover and radish, continue rinsing and draining for 2–3 more days and place in indirect sunlight until the leaves are deep green.
2HARVEST
To harvest grains and legumes just rinse them and they are ready to eat! Refrigerate all sprouts after they are fully sprouted to maintain freshness. They will last 4-5 days when refrigerated. Add your sprouts to any dish you make!
Image from www.storycooking.com
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