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Home Sprouting Guide

Words by Kinfolk Team Photographs by Luisa Brimble

Growing your own sprouts is a simple and pleasant way to have “living food” on hand to throw together a side dish, salad toppings or use as a quick and healthy snack. What’s a sprout? Just a tiny plant that starts to grow when a seed becomes moist. Making bean sprouts at home is super-easy, inexpensive and fun. Plus, you are creating edible snacks that are dense in nutrients and antioxidants and add texture and crunch to your summer salads and sandwiches. It’s an easy way for city dwellers without access to outdoor garden space to create living food in their kitchens. Ingredients & tools Organic mung beans Organic chickpeas Canning jars (quart size) Cheesecloth Rubber bands Pen and paper for labeling each jar Method Start with one cup of each kind of seed. Rinse each type of seed with warm water. Put each type of seed in their own bowl, cover with water and let soak for 8 to 12 hours. After soaking, drain thoroughly and rinse with cool water. Transfer to jars, cover top of jar with cheesecloth and secure cheesecloth with rubber bands. Store jar at room temperature, with moderate light but no direct sunlight. Rinse and drain every 8 to 12 hours, for two or three rinse and drain cycles. Thoroughly drain after the last cycle, until dry to the touch. Store in a plastic bag in the refrigerator, keeps for three or four days.

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