Sprouting is easy, super nutritious and delicious. You just need to attend to them for a few minutes every 12 hours, that’s it. I like to start mine in the evening at 8pm, then at 8am rinse and go from there every 12 hours. I’m using a mix of seeds here, radish, alfalfa and broccoli. You can start with one and go from there.
All you need is
1 Wide mouth jar
2 Tbsp of seeds
1 Tbsp of vinegar
1 mesh lid or a clean cheese cloth and a rubber band
Step 1 – Soak the seeds with filtered water and the vinegar for 10 mins. Discard the water with the vinegar and rinse the seeds with water three times. Let them soak in filtered water for 8 to 12 hours in a dark place. I keep mine inside a cupboard in the kitchen.
About the Ingredients
Simply put, they are easy, cheap, and a tasty vegetable that anyone can grow. They are wonderful sources of vitamins, minerals, fibre, and perhaps more importantly, phytochemicals. Phytochemicals are compounds that are produced by plants for their own protection or to give them a survival advantage in their environment. Broccoli sprouts contain 100 times more phytochemicals than that of a grown broccoli head. They are, in essence, a microcosm of the plants they will grow up to become. But they’re fresh, they’re inexpensive, and incredibly fast-growing. It’s also fun to see them grow, especially for kids.
Is it safe?
It is safer to sprout at home than buying from a store. You control where the seeds come from and how to disinfect them. You control if your sprouting jar is clean or not. You control how much air circulation your sprouts get. You control who touches the seeds and if they wash their hands first. You control how long the sprouts stay in the jar before being rinsed. By soaking the seeds with the cider vinegar for 10 mins you are killing the bad bacteria and reducing the chances of any unwanted bacteria growing. Don’t leave them for more than 5 days, they start to loose there nutrients and the risk of bacteria growing starts to increase. Saying this, in 3 years of constant sprouting I’ve never had a bad batch and I got distracted a few times and left them for 6-7 days.
How to eat them?
We love them as a side salad, just with a bit of lemon, black pepper and a few drops of olive oil. I use them as a garnish to top salads or sandwiches. Basically I use them to top whatever we are having to eat.