Organic Sprout Kit

Instructions

1. Choose the seeds you would like to sprout, determining your amount by referring to the sprouting chart. Rinse the seeds thoroughly and place them in your sprouting jar along  with 3 times as much cool water (60-70F, 15-21C). For adzuki and mung beans, slightly warmer water can be used, but don’t exceed 90F/32C or you risk cooking the seeds and they won’t sprout. Soak your seeds in accordance with the times listed above.
2. After soaking, you’ll need to begin the rinsing cycle. With you stainless steel mesh and lid ring secured, pour out the soak water and rinse your seeds with cool water by swirling them around in the jar. Drain by turning the jar upside down over your kitchen sink. Determine rinsing intervals using the sprouting chart.
3. Between rinses, keep your jar tilted upside down in an appropriately sized bowl, allowing excess water to drain out. *You do not want standing water*. Keep your jar at room termperature (around 70F/21C) as your seeds germinate. If you’re sprouting leafy greens, you’ll want to make sure they get indirect sunlight from around day 4 to maturity. This will stimulate photosynthesis and turn them green.
4. Dehulling & Storage. Some people like to remove the hulls, or outside casing from their sprouts. Usually this is done for aesthetic reasons and is completely optional. If you do choose to dehull, simply empty your sprouts into a large bowl of water before your final rinse. Pull the mass of sprouts apart and as the hulls float to the surface, skim them off and toss them into your compost.
5. If stored properly, your sprouts will last refrigerated for around 2 weeks. Make sure they are left to drain for 8-12 hours after your final rinse so they are completely dry when placed in your refrigerator. Store them in a plastic bag or a sealed container.