How to Sprout Grains, Seeds and Legumes
If you are having trouble digesting grains, seeds, nuts and legumes try sprouting them first.
Grains (wheat, rye, barley)
Rinse 2-3 times per day. Ready in 3-4 days. Sprout should not be longer than ¼ inch.
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.
Rinse 3 times per day. Ready in 3 days, sprout in ⅛ inch long.
Rinse 3 times per day. Ready in 2-3 days, sprout should be ¼ inch long. Steam or lightly cook
Rinse 2 per day. Ready in 12-18 hours, the sprout will just barely be showing.
Rinse 3 times per day. Ready in 3 days sprout should be ¼ inch long
Rinse 4 times per day. Ready in 2-3 days, sprouts are tiny.
Rinse 2-3 times per day. Ready in 1-2 days. Sprout can be as long or double the size of the grain.
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.