You can purchase a sprouting jar (available at most health food
stores) or you can make your own. To make your own get a 1/2 gallon
clear glass container. Be sure to wash it out well. Cover the mouth
with a fine screen and use a rubber band to keep it on. That's it.
Really though, the purchased jars are inexpensive and are made just
for the purpose.
How To Sprout Seeds
===================
Place measured amount of seed, beans, or grain into sprouting jar.
Add water and soak overnight following chart recommendations below.
Pour off soak water and place jar mouth down at 45° angle for
drainage and ventilation between rinsings, then rinse twice a day
with fresh cool water.
After sprouts have matured (see chart below) place them in a bowl
of water. Seed hulls will float to the top and sprouts will
sink. Skim hulls off with your hand and discard them. Gently remove
sprouts from bowl and drip drain before storing them in a glass or
plastic (closed) container or bag in the refridgerator.
Place alfalfa, mustard, cabbage, clover, and radish in indirect
light for 2 days before harvesting to develop chlorophyll. Use the
sprouts in preparing your next meal, in salads and sandwiches.
Sprouting Tip
-------------
The ideal sprouting temperature is between 65 and 75°F. Sprouts
grow best in darkness or indirect light. When sprouted too long
some seeds and beans may become bitter. Grains become sweeter on
the fourth and fifth day of sprouting. Start new seeds every 3 days
for a continuous suppy.
Sprouting Chart
---------------
Variety Hours Days Per Qt Per 1/2 Gal
-------------- ----- ---- ------ -----------
Alfalfa 8 4-5 3 tb 6 tb
Clover 8 4-5 4 tb 8 tb
Mustard 8 4-5 4 tb 8 tb
Sesame 8 2-3 8 tb 3 c
Sunflower 8 2-3 2 c 4 c
Lentils 12 2-5 8 tb 1 c
Mung 12 3-5 8 tb 2 c
Green peas 12 2-3 1 c 2 c
Wheat & rye 12 2-3 1 c 2 c
FROM: Rainbow Acres Natural Foods,
13208 Washington Boulevard, Los Angeles, CA 90066
