Okay, not everyone likes sprouts - I get that. Personally I love them, but I go through phases where I like them and phases where I don't. Because they contain all the nutritional value of the thing you're sprouting (like beans) I try to throw them in wherever possible, especially in salads and on sandwiches. Part of the problem with sprouts is that they are relatively expensive and they don't last very long. The solution: grow your own! It's very easy and quite inexpensive.
1. Start with whatever you want to sprout. You can use beans (any kind) or purchase commercially packaged sprouting mixes. My favorites are mung beans (which is the bean used for the common bean sprout in the United States), alfalfa sprouts, and broccoli sprouts. If using a very small sprout, such as alfalfa, measure 1 to 2 tablespoons. If using something larger, such as a bean or lentil, measure out 1/4 cup.
2. Determine what you will use for your sprouting device. If you have a sprouter - great! If you don't, no problem. You can use a glass jar with a screw top lid or any container that can be loosely covered with drain holes small enough to let the water out without letting the seeds fall through. For beginners, a Mason-style jar with some cheesecloth and just the band portion of the lid is probably your best bet (if you don't own a sprouter).
3. Soak your soon-to-be sprouts overnight, or for at least 8 hours. Drain and rinse well. If using a sprouter, you can drain directly into the sprouter and rinse from there. I use the Sprout Garden, but I purchased mine individually from a health food store for $20 rather than with all the bells and whistles. It works wonderfully. Regardless of the method you're using, drain and rinse seeds and add them to sprouding device.
4. Keep covered, but allow some airflow. Commercial sprouters will have this covered. If using a glass jar or other device, covering with a thick layer of cheesecloth or a clean nylon stocking will be very effective. Store in a dark area, though not in a cupboard or refrigerator. A dark-ish area of your kitchen countertop will do.
5. Rinse and drain seeds two to three times per day, but do not allow them to sit for more than 12 hours between rinsing as they can become rancid. Sprouts should begin to form after 1 to 2 days. Continue rinsing and draining until sprouts have reached desired size. You should have full yield in 4 to 7 days, depending on what you are sprouting.
6. Once sprouts are fully grown, rinse, drain and place in an airtight container. Store in the refrigerator for up to 3 weeks, rinsing and draining at least once every other day, or whenever you get them out to eat. If you find there is too much water in the bottom of the container (which can cause your sprouts to sour quickly), you can compensate by placing a clean dry cloth beneath the sprouts, but remember to change it daily.
There are so many different types of sprouts you can make. Experiment with a wide variety. Happy Sprouting!
No comments:
Post a Comment