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Home Sprouting

mung beans unsprouted in jar

Sprout jar blog

 

Buying sprouts at the supermarket – why would you? In a single-use plastic container and costing 500% more than the cost of the small handful of seeds it takes to make the same amount. Home sprouting is a no brainer.

Home sprouting is an easy, inexpensive way to grow your own superfood and a fun experiment for kids. Sprouting is the process of germinating seeds, beans and grains to be eaten raw or cooked and are a great way of adding extra nutrients to your meals, add them to a, stir fry, sandwich or salad. Sprouting helps to neutralize anti-nutrients & phytic acid. They also help to increase beneficial enzymes, vitamins & minerals. Some of the more common seeds to sprout are lentils, mung beans, broccoli seeds, pumpkin and sunflower seeds.

There have been a number of reports of commercially grown sprouts causing food poisoning – namely E-Coli and Salmonella. But don’t be afraid or deterred! Home sprouting is a whole different kettle of fish to commercially grown sprouts. You can control the environment and conditions of your home and if you follow some basic safe sprouting rules of thumb you can’t go wrong. 

So Here They Are…

 

*CLEAN WATER 

For both soaking and rinsing of the seeds/beans/grains, ideally filtered.

*AVOID STANDING WATER

The sprouts should never be sitting in water, rinsed, drained with good air circulation.

*RINSE REGULARLY

To remove any unwanted substances being released from the sprouts ie; starch

*TEMPERATURE

Be mindful of warm and humid conditions as this can be a breeding ground for bacteria. With adequate rinsing and airflow, this should not be a problem. You can rinse 2-3 times a day if it is really warm.

*STORAGE

Make sure sprouts and well-drained, washed and fairly dry before storing to avoid excess moisture.

*BEST BEFORE

Consume in timely fashion Make sure to eat the sprouts within 3-5 days to enjoy them at their best. Only sprout what you need so they can be eaten at their freshest and to avoid any unnecessary food waste.

Here’s how to sprout with MISA Bags

 

  1. Place seeds in a MISA Bag and rinse well with cool water and drain, removing any stones, debris or damaged seeds.
  2. Place the rinsed seeds in a  bowl and fill it ¾ full with cool water. Cover the jar/bowl with the MISA Bag, use the cord and toggle to secure around the lip of the bowl. The mesh allows airflow. On average you should soak your seeds for at least 8 hours, some larger seeds can require more time for example kidney beans and chickpeas can often take 24 hours. You are looking for the seeds to have doubled in size.
  3. After soaking, invert the bowl, tipping the seeds into the bag, rinse well, shaking out excess moisture.
  4. Lay them flat and spread out – I like to use an oven tray and cover them with a slightly damp tea towel to keep them moist but not sitting in any water.
  5. Rinse and drain the seeds under cool running water. The seeds will need to be rinsed 2 times a day until the sprout tails appear – usually 2-5 days. You’re looking for the tails to grow at least the length of the bean, seed or grain.
  6. Hang to dry, before storing them in an airtight container in the refrigerator. Will last for up to a week.

 

Home Sprouting Steps

 

7. Enjoy, raw or cooked, in a salad, stir fry, buddha bowl or a wrap. Yum! Too easy and so worth it!

Finished Sprouts

 

 

 

 

 

 

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