Sprouting

Sprouting is a process of soaking and rinsing seed until it germinates (sprouts). Sprouts can be eaten raw or cooked, together with seeds or separately.

Sprouting

Sprouting

All seeds can be sprouted, but some are easier to sprout and better to eat. Most common seeds for sprouting are cereals and legumes. Some sprouts are even toxic if eaten, either raw or cooked. Such are, for example, tomato, paprika or eggplant sprouts. So it is best to start with seeds that are most often used for sproting, such as alfalfa, lentils, chickpeas, peas or soy beans. These seeds are also quite easy to sprout.

Soaking up some beans, lentils and chickpeas in water

Soaking up some beans, lentils and chickpeas in water

The easiest way to do it in DIY manner is to simply take a jar, drill some small holes in the lid (so you can drain the water) and you already have your sprouter. While sprouting is in process, the container with seeds should be kept on room temperature and not under direct sunlight (but also not in the dark).

 

DIY sprouter

DIY sprouter

Sprouting steps:

1. Rinse the seeds well under water.

2. Put the seeds in the jar. Be careful not to put too much, have in mind that once they are soaked in water their volume will increase. In our experience, one thrid of the jar works just fine.

2. Soak the seeds in cold water for about 12 hours.

3. Drain the water, rinse the seeds with fresh water and put them back in the container.

4. Repeat rinsing at least two times a day for the next 2-5 days (depending on the type of the seeds).

5. When sprouts are about 1-3 cm long (again depending on the type of the seeds), they are ready for consumation. Rinse them before eating.

 

After 2 days, the lentils and chickpeas are already sporuting, barley takes more time

After 2 days, the lentils and chickpeas are already sporuting, barley takes more time

You can store the sprouts in the fridge for a couple of days, but of course it is best to eat them fresh, wheteher raw or cooked. Have in mind that in damp conditions that are necessary for sprouting, moulds and bacteria can appear. So hygiene is very important in this process, and in warmer weather it is recommended to rinse the seeds more often.

Sprouts are an excellent source of greens during the hungry gap (months in which there are no fresh vegetales). They are also very healthy, because of the chemical processes, sprouted legumes are easier to digest (meaning less farts), they contain less starch and more nutrients.

Yummy!

Yummy!

 

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