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"Sprouting" Information


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Directions:

You can purchase a sprouting jar (available at most health food stores) or you can make your own. To make your own get a 1/2 gallon clear glass container. Be sure to wash it out well. Cover the mouth with a fine screen and use a rubber band to keep it on. That's it. Really though, the purchased jars are inexpensive and are made just for the purpose.
 
** How to sprout seeds
 
1.) Place measured amount of seed, beans, or grain into sprouting jar. Add water and soak overnight following chart recommendations below.
 
2.) Pour off soak water and place jar mouth down at 45 degree angle for drainage and ventilation between rinsings, then rinse twice a day with fresh cool water.
 
3.) After sprouts have matured (see chart below) place them in a bowl of water. Seed hulls will float to the top and dprouts will sink. Skim hulls off with your hand and discard them. Gently remove sprouts from bowl and drip drain before storing them in a glass or plastic (closed) container or bag in the refridgerator.
 
4.) Place Alfalfa, Mustard, Cabbage, Clover, and Radish in indirect light for two days before harvesting to develop chlorophyll. Use the sprouts in preparing your next meal, in salads and sandwiches.
 
** Sprouting tip
 
The ideal sprouting temperature is between 65~ and 75~. Sprouts grow best in darkness or indirect light. When sprouted too long some seeds and beans may become bitter. Grains become sweeter on the fourth and fifth day of sprouting. Start new seeds every 3 days for a continuous suppy.
 
** Sprouting Chart
 
Variety Soaking Time Dry Measure Ready in (hours) QT. 1/2 gal (days)
 
Alfalfa 8 3 TB 6 TB 4-5 Clover 8 4 TB 8 TB 4-5 Mustard 8 1/4 cup 1/2 cup 4-5 Sesame 8 1/2 cup 3 cups 2-3 Sunflower 8 2 cups 4 cups 2-3 Lentils 12 1/2 cup 1 cup 2-5 Mung 12 1/2 cup 2 cups 3-5 Green Peas 12 1 cup 2 cups 2-3 Wheat & Rye 12 1 cup 2 cups 2-3
 
Sprouting info and chart From: Rainbow Acres Natural Foods 13208 Washington Boulevard Los Angeles, CA 90066 (Manufacturers of great sprouting jars) Formatted by: Dorie Villarreal