Sprouting involves soaking seeds, nuts, legumes or grains for several hours which helps soften the hull, allowing the sprout to grow. They’re then repeatedly rinsed until they begin to develop a tail-like protrusion and are usually ready to use when the sprout is ¼ inch.
It’s claimed that sprouting can help turn a hard to digest grain, seed, or bean into a food product that your body can digest. Sprouted seeds, grains and legumes can be consumed raw, but cooking them after sprouting might be better for nutrient absorption, especially with grains. Fresh sprouts are rich in minerals and highly fibrous which makes them the ideal healthy ingredient for salads and also for wok dishes.
The most popular and convenient method for sprouting seeds is in a jar such as the Gefu Bivata Sprouting Jar. Follow these steps to try sprouting at home:
Step by step guide to sprouting at home
- RINSE: Rinse the seeds well with cool water and then drain. Be sure to remove any debris, stones, or broken seeds.
- SOAK: Place the rinsed seeds in a jar, we would suggest a jar such as the Gefu Bivata Sprouting Jar or something similar and fill about ¾ full with cool water. Optimal time for soaking is between 8 and 10 hours. Soak until the seeds have doubled in size.
- DRAIN: Drain the seeds well, for several hours, while allowing plenty of air circulation.
- REPEAT: Repeat the above. Whilst rinsing try to avoid damaging any tender new sprouts. Sprouting usually requires 2-3 days of rinsing and draining about 3 times a day.
- FINAL RINSE: Once the sprouts are ready to harvest, rinse for one final time and remove any un-sprouted seeds and seed hulls. Be sure to drain thoroughly and store in the fridge for about 3 days.
Which seeds to choose?
Make your choice based on the seeds quality and their intended use, whether salad or soup, raw or cooked. Ideally, when looking to purchase, avoid bulk bins and instead purchase seeds in vacuum-sealed packages which have the word ‘sproutable’ on the label or package. When choosing, try and avoid raw seeds that have not been chemically treated, as well as toasted or roasted seeds or grains and cracked or milled seeds.