Sprouting Instructions
Yields approximately 2 Cups (1/2 lb.) of Sprouts
Prep 3 Tablespoons of seed* then transfer (if necessary) into a bowl or into your Sprouter.
Add 2-3 times as much cool (60-70 degree) water.
Mix seeds up to assure even water contact for all.
Allow seeds to Soak for 8-12 hours.
Empty the seeds into your sprouter if necessary.
Drain off the soak water.
Rinse thoroughly with cool (60-70°) water
and Drain thoroughly.
Set anywhere out of direct sunlight and at room temperature (70° is optimal) between Rinses.
Rinse and Drain again every 8-12 hours for 3 days.
See this note!
On the 4th day relocate your sprouts if necessary, for Greening.
Avoid direct sun it may cook your sprouts - Indirect sunlight is best but virtually any light will do. Experiment - you will be amazed at how little light sprouts require to green up.
Continue to Rinse and Drain every 8-12 hours.
Your last Rinse/Drain will be most likely at the end of day 5
Your sprouts will be done at the end of day 5 or the start of Day 6. The majority of sprouts will have green leaves (you will recognize them - they are sprouts =;-).
You may De-Hull ** your sprouts at any time during day 4 or 5.
** You should De-Hull Brassica sprouts. Their hulls are quite large relative to the seed and sprout and hold a lot of water. They can dramatically lessen the shelf life of your sprouts if not removed, and these are the easiest of all sprouts to De-Hull so go for it!
Refrigerate your sprouts no sooner than 8-12 hours after their final Rinse/Drain ***
*** You may use a salad spinner to dry your sprouts after De-Hulling/final Rinse and go directly to Refrigeration.
* If using Single Harvest Pack - use the whole bag.
These seeds yield approximately 5:1, so in theory you can start with as much as 1/5 as much dry seed as your Sprouter has capacity (though we advise less so that you have some room to move).
Notes:
Brassica sprouts are smellier than most. They are gaseous (think about it for a minute - broccoli, cabbage, radish, cauliflower.......... The antioxidant found in broccoli and other Brassicas is named sulfurophane. Get it?), there is nothing wrong with them and they are less gaseous than their full grown namesakes when eaten =:-}
These wonderful little plants also have a unique root structure. Brassicas will show microscopic roots starting around day 3. They are called root hairs and are visible just before Rinsing when the sprouts are at their driest. When you Rinse the root hairs will collapse back against the main root. These root hairs impress many people as mold - but they are not. Now you know!
When conditions are warmer your sprouts will likely grow faster. Likewise they may grow slower if conditions are very cool. As always 70° is optimal.
All sprouts generate heat while growing, which is a good thing, but it can get out of hand on occasion. When the weather is especially hot and humid you will do well to Rinse more frequently (every 8 hours if possible) using colder water than usual, to compensate.
Depending on your sprouting device, not all of your sprouts will have access to light and so some will not green. This is not only OK - it is good. The yellow sprouts will be equally nutritious (they have everything but chlorophyll) and many think them more delicious (in Europe vegetables are often grown "blanched" by avoiding light). We think they are prettier when there is a mix of green and yellow to go with the white roots. So don't sweat it - just eat more sprouts!
It is ESSENTIAL that you keep Brassica sprouts from clumping together and you CAN NOT grow them vertically using a tray sprouter. Brassica sprouts will mat together forming a dense bluish root mass which not only is unattractive but shortens the shelf life of the finished sprouts. So mix ‘em up! We use high water pressure when Rinsing to keep our Brassica sprouts loose, but this only works for so long - so - when water isn't enough, break the clump of sprouts up using a fork or your fingers (wash your hands first please, if they need it). If you are using a sprouter that can hold water, fill it mostly full then use a fork to loosen. You can also dump your sprouts onto or into something and just shake them apart. You should never be afraid**** of touching your sprouts. They are much stronger then they appear - just be reasonably gentle.
**** The only thing to fear is fear itself.
Printable Sprouting Instructions
