BASIC SPROUTING TECHNIQUE
Directions For Growing Sprouts In A Jar
- Put about 1 tablespoon of alfalfa or clover seeds, or 4 tablespoons of beans or large seeds – removing any that are broken or damaged – in a wide-mouth glass jar.
- Place a piece of cheesecloth, muslin, or material suitable for straining, over the mouth of the jar. Use a rubber band or a ring lid to hold the material securely in place.You don’t have to do this, you can just use a sieve and a large glass jar or I use a bowl or plastic food container when i sprout chickpeas
- Rinse the seeds by filling the jar with water, gently swirl it around and then drain through the straining material.
Lentils will take a lot more rinsing as they are coated with a starch.
- Soak the seeds, grains, or beans in room temperature water overnight.
- In the morning, pour off the water in the jar and rinse the seeds/beans again.
- Place jar in dark place but remember where you put it
- leave in dark and take out every 12 -24 rinse and put back on dark
- Repeat the this process for 2-4 days depending on seeds,pulses etc.
- It is important to ensure that any excess water drains off as the sprouts should not stand in water.
- When the seeds/beans begin to sprout – usually about the third or fourth day – move the jar into the daylight/sunlight to activate the chlorophyll and turn the sprouts green.
What To Sprout
The following list gives some of the more popular sprouted seeds and beans. It is not all inclusive as you can sprout almost any kind of seed. Taste varies a lot, so experiment to find your favourites.
Remember that seeds soak up 3-4 times their dry volume in water and sprouts need at least six times the volume occupied by the seeds.
Be sure that your container is large enough, and start with a minimal amount of seed in a container like a jar, until you determine the correct quantity that will grow the sprouts to the size you like, without being difficult to remove.
When purchasing seeds for sprouting, be certain that the seeds are intended for food and not for planting. This precaution is necessary because some seeds meant for planting have been treated with fungicides or insecticides.
Alfalfa, Broccoli, Clover, fenugreek and Radish – should be soaked for 6-12 hours.
Sprouts can be eaten after 3 days. When the root is 1-2 inches long, it will begin to develop tiny green leaves. At this stage, it needs to be eaten immediately so the plant will not switch to photosynthesis that exhausts the stored food in the seed.
Peas and Chickpeas – should be soaked for 12 hours.
Sprouts can be eaten after 3 days. When the roots are 2-inches long, they are ready to eat.
Lentils – should be soaked for 12-hours (Don’t forget to rinse lentils thoroughly).
The sprouts are ready in 3-4 days. Lentil sprouts are ready to be eaten when the root is 1-inch long.
Barley, Oats, Rye, and Wheat – should be soaked for 12 hours.
The sprouts are ready to eat after 3-4 days. The ideal length for eating is about ½ inch.
Soybeans – should be soaked for 12 hours
The sprouts are usually ready after 3-5 days. They are ready to eat when the root is 2-inches long.
Mung Beans – should be soaked for 12-hours.
Mung bean sprouts are usually ready to eat after 3-5 days. When the bright, white root grows from 1-2 inches long, they are ready to eat.
I left them few days after soaking and changing water at least 2 a day. This is a lovely video about sprouting.
Mix the sprouted lentils with whatever veggies you like but it’s the dressing that makes it so nice