How to make fresh sprouts

How to make fresh sprouts

By
From
The Green Kitchen
Photographer
Johanna Frenkel

Ingredients

Quantity Ingredient
1 part dried beans, lentils or seeds
2-3 parts water

Method

  1. Rinse your seeds in a sieve under cold running water, then pick out any imperfect seeds.
  2. Transfer your seeds into the sprouting jar/s. Add 2–3 times as much fresh water and cover with the screen lid or cloth and rubber band. Leave to soak (see soaking times, below).
  3. Drain off the liquid. Rinse the seeds until the water runs clear and drain very thoroughly. Set your sprouting jars in a bright place (out of direct sunlight) at room temperature. Rinse and drain the contents a couple of times a day. They will be ready in 1–3 days or when the sprouting tail is as long as the seed.
  4. Store in sealed containers in the fridge and use within 1–2 weeks.

Soaking times

  • Green lentils, red lentils, black lentils: 8 hrs

    Mung beans, adzuki, chickpeas, corn: 8–12 hrs

    Buckwheat, amaranth: 30 minutes

    Sesame, fenugreek, broccoli, alfalfa, pumpkin (pepita) seeds: 8 hrs

    Wheat, spelt, rye, oat, barley, kamut, millet, rice: 7–12 hrs

    Yellow peas, green peas: 8–12 hrs

    Sunflower seeds, quinoa: 2 hrs

    Almond, hazelnut, walnut, pecan, cashew nut (these nuts do not show a sprouting tail and are therefore called ‘soaks’): 4–8 hrs

    Brazil, macadamia, pistachio, pine nut, hemp seeds: do not need to soak unless your recipe requires it.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again