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Sprouts

Sprouts are a very good source of protein and vitamin C, low fat, high fiber and no cholesterol. I grow sprouts often because not only are they nutritious but also very tasty and easy to make. And you can grown so many different varieties. You can grown sprouts from beans (lentil, mung beans, garbanzos, peanut, peas, soybeans...), wheat (buckwheat, spelt, quinoa, rye...), vegetables (broccoli, radish, onion, mustard....), and even nuts (almonds, pumpkin...). Each sprouts has a different taste and texture as well.

My favorite is soybean sprouts. I use soybean sprouts very often for my Japanese and Korean cooking. Unfortunately, I have not succeeded to grow soybean sprouts yet but I will try again soon.

However, while soybean sprouts were not successful, it was easy enough to make other sprouts. I use a small seed mix called "French garden" from Sprout People (photo below left). French garden is a mixture of Clover, Arugula, Cress, Radish, Fenugreek and Dill and it is great alternative for your daily salad.

If all goes well, the whole process takes 6 days from start to finish:

Day 1

Unlike most seeds which are required to be soaked in water for 4 - 12 hours, the small seeds mix that I use here should not be soaked. Just rinse and moisten well and then spread the seeds. I use a special sprouter (photo: top right) just because I make sprouts often and I found it a little easier but you can use a simple glass jar and cover with the cheese cloth to drain the water. It is also important to avoid direct sunlight. Air circulation is also important.

Most important part of sprouting is rinsing and draining thoroughly every 8 - 12 hours.

Day 2

I rinsed the seeds three times today and by the end of the day around midnight, I could already see the sprouts.

Day 3

Continue rinsing/draining process three times a day. Some of the sprouts show green tips.

Day 4 : Greening

Now, it is time for greening. I move the container to the location where it gets indirect sunlight and let the sprouts take in light without cover.

This process should take only a day or two.

You still have to do the usual rinsing process three times a day. When you rinse, I clean the seed's hull out of water.

The photo is taken by the end of day 4. You can see a lots of green already.

Day 5 : Greening day 2

At the end of day 2 of the greening process, sprouts looks much longer and greener. It is already ready to use at this point but I like my sprouts to be more like microgreen. I realized that my sprouter is too deep to make the sprouts to become microgreen so I found a shallow container to use instead. This round container (above right) is a steamer that came with my rice cooker. I transferred the sprouts and spread evenly to allow them to microgreen. I hope it works.

Day 6 : The final day

It did not grow as much as I had hoped, but it looks a little greener. I don't think it will grow more. One last time, I wash with the water and wrap with the paper towel and put in the zipper bag to store. And then eat!

 

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