How to Sprout

The process of germination not only produces vitamin C but also changes the composition of grains and seeds in numerous beneficial ways. Sprouting increases vitamin B content, especially B2, B5, and B6. Carotene increases dramatically -sometimes eightfold. Even more important, sprouting neutralizes phytic acid, a substance present in the bran of all grains that inhibits the absorption of calcium, magnesium, iron, copper, and zinc; sprouting also neutralizes enzyme inhibitor present in all seeds. These inhibitors can neutralize our own precious enzyme in our digestives tract
— Nourishing Traditions by Sally Fallon. Page 112
However, we must warn against over-consumption of raw sprouted grains as raw sprouts contain irritating substances that keep animals from eating the tender shoots. These substances are neutralized in cooking. Sprouting grains should usually be eaten lightly steamed or added to soups and casseroles.
— Nourishing Traditions by Sally Fallon. Page 113

Basic Steps:

Fill a mason jar ¼ full with seed or grains. Fill a jar with water. Place a cheesecloth over the mason jar and secure it.

Soak seeds/grains overnight.

In the morning rinse seeds/grains well. Place it in a dish rack at a 45-degree angle to allow water to drain out and air to circulate.

Rinse and drain seeds/grains a couple of times a day. Leave in the 45-degree position for 2-4 days. The climate will determine how fast they sprout, the warmer the climate the faster the sprout.    

 I wouldn’t recommend sprouting flax or chia, it won’t work they will become slimy.

 



Grains (wheat, rye, barley)

Rinse 2-3 times per day. Ready in 3-4 days. Sprout should not be longer than ¼ inch.

Buckwheat

Rinse 2-3 times per day. Ready in 2 days.

Beans (mung and adzuki)

Rinse 4 or more times per day. Ready in 4 days. Mung bean should have a sprout of 2 inches long. Adzuki should have a sprout of 1 inch long.

Beans (kidney, lima, black)

Rinse 3-4 times per day. Ready in 3 days when sprout is ¼ inch long. Should be cooked before eaten, won’t take long.

Almonds

Rinse 3 times per day. Ready in 3 days, sprout in ⅛ inch long.

Lentils

Rinse 3 times per day. Ready in 2-3 days, sprout should be ¼ inch long. Steam or lightly cook

Sunflower seeds

Rinse 2 per day. Ready in 12-18 hours, the sprout will just barely be showing.

Pumpkin Seeds

Rinse 3 times per day. Ready in 3 days sprout should be ¼ inch long

Sesame seeds

Rinse 4 times per day. Ready in 2-3 days, sprouts are tiny.

Quinoa

Rinse 2-3 times per day. Ready in 1-2 days. Sprout can be as long or double the size of the grain.

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