BASIC SPROUTING TECHNIQUES

BASIC SPROUTING TECHNIQUES
Sprouting can be done in a jar, in a tray, on a towel,
in a clay saucer, or in a thin layer of soil. Each method
works best for certain kinds of seeds, as you'll see
from the following descriptions.
Although the basic steps are quite similar from
one method to the next, the times and temperatures
for sprouting will vary due to temperature and
humidity variations in your home. That means you've
got to check sprouts frequently. After your first
couple of batches, you'll have a good idea how long it
takes to produce the flavor you prefer in sprouts.
Many sprouters also like to save the water drained
from sprouts for use in soups or sauces, or for
watering houseplants.
Jar sprouting
This method works best for small seeds, such as
alfalfa, clover or radish.
1. Rinse the seeds in lukewarm water.
2. Put the seeds in a jar, then add 3 times as
much water as you have sprouts. Cover with a
plastic mesh lid, cheesecloth, or nylon net,
then fasten with a rubber band or canning jarscrew
band. (You won't need to remove the
mesh covering until the sprouts are ready to
harvest.) Set aside and soak for the time
given in the recipe.
3. At the end of the soaking time, drain off the
water (through the mesh covering).
4. Rinse the seeds with lukewarm water and
drain.
5. Set the jar in a warm (60°F), dark place, at an
angle so that the sprouts can drain.
6. Rinse and drain the sprouts twice a day, or as
the recipe directs. (In hot, dry weather, rinse
them 3 to 4 times a day.) Turn the jar gently as
you rinse and drain so that the sprouts won't
break off. If the weather or your kitchen is
very humid, move the sprouts to a dry place,
such as near the stove or wrapped in a towel
(to keep out light) near a sunny window. Too
much humidity will prevent sprouting.
Temperatures above 80°F can also prevent
sprouting.
7. On about the fourth day, move the jar of
sprouts into the sunlight so that chlorophyll can
develop and turn the leaves green. Continue
to rinse and drain.
8. Move the sprouts from the jar to a strainer,
and rinse well to remove the hulls, if desired.
Hulls can shorten storage life of sprouts, but
they also add flavor.
9. Use sprouts immediately in salads,
sandwiches, or as the recipe suggests. To store,
put in plastic bags and refrigerate.
10. Wash and dry all equipment and put away for
next use.
Tray sprouting
This method works best for seeds such as mung
bean, chia, and lettuce.
1. Rinse the seeds in lukewarm water.
2. Put the seeds in a jar, then add 3 times as
much water as you have sprouts. Cover with a
plastic mesh lid, cheesecloth or nylon net,
then fasten with a rubber band or canning jar
screw band. Set aside and soak for the time
given in the recipe.
3. At the end of the soaking time, rinse the
seeds and spread in a tray. (The tray can be a
wooden box with a plastic, nylon, or wire
mesh bottom, or a perforated plastic tray.)
4. Cover the tray with plastic wrap and then
with newspaper or another light-blocking
cover. Keep one end of the tray bottom
propped up so the sprouts can drain. Set the
tray in warm (70°F), dark place.
5. Rinse and drain sprouts twice a day. (In hot,
dry weather, rinse them 3 or 4 times a day.)
Rinse gently (so the sprouts won't break)
under a faucet (not full-force), the sprinkler
attachment of your sink, or by lowering the
tray slightly into a sink of lukewarm water.
Cover the tray again after each rinsing.
6. On about the fourth day, move the tray of
sprouts into sunlight so chlorophyll can
develop and turn the leaves green. Continue
to rinse and drain.
7. Move the sprouts from the tray to a strainer,
and rinse well to remove the hulls, if desired.
Hulls can shorten storage life of sprouts, but
they also add flavor.
8. Use sprouts immediately in salads,
sandwiches, or as the recipe suggests. To store,
put in plastic bags and refrigerate.
9. Wash and dry all equipment and put away for
next use.