Sprouting Instructions
Yields approximately 1 Cup (1/2 lb.) of Sprouts

Put 1/2 Cup of seed* into a bowl or your Sprouter.

Note: When you first mix your Soy Beans up in water you may see some foam (sometimes more - sometimes less). It is good to Prep Soy before Soaking, it will remove some of the starch from the water in which they are going to soak which will help them take up water and will make your post-soak Rinse easier too.

Add 2-3 times as much cool (60-70°) water.
Mix seeds up to assure even water contact for all.
Allow seeds to Soak for 2-12 hours.***

***Note: Soy often prefers to soak for a shorter time. It is best to check them after 2 hours to see if they have all softened. If they have, proceed as below, if there are still hard seeds then let them keep soaking until they are all soft (up to 12 hours). We have grown over a ton of Soy Sprouts in our day and we find that 4 hours is usually the right soak duration. If you over-soak Soy they will fall apart, and so will sprout poorly or even rot. You really must take an proactive approach when sprouting Soy.

Empty the seeds into your sprouter if necessary.
Drain off the soak water.

Rinse thoroughly with cool (60-70°) water.

Note: Soy soak water is starchier than most other seeds so Rinse and Rinse until the water you drain off runs clear.

Drain thoroughly.

Set anywhere out of direct sunlight and at room temperature (70° is optimal) between Rinses.

Rinse and Drain again in 8-12 hours.
And, once more...
Rinse and Drain again in 8-12 hours.
And, perhaps once more...
Rinse and Drain in 8-12 hours.
And, conceivably once more...
Rinse and Drain in 8-12 hours.

Note: Soy will sprout better with more frequent Rinses. We Rinse and Drain every 4-8 hours.

We usually stop here. We like our sprouts small.

Depending on your climate and the time of year you are sprouting and most importantly your personal preference - You may Rinse and Drain again at 8-12 hour intervals for up to 6 days. However - we prefer to sprout only to the point where most of the seeds have sprouted tiny (1/4 inch) roots, which is typically after just 3 Rinse and Drain cycles.

Note: Grow them for as long as you like (as long as you continue to Rinse and Drain on schedule) and find out for yourself when they are most delicious!

Big Soy Sprouts?

We've not tried this - but we've been told that you can grow Soy Sprouts big and thick rooted - like Mung Bean sprouts. We have our doubts frankly, but here is how to grow Mung Bean sprouts:
You will need a sprouter which drains from the bottom (Easy Sprout, SproutMaster, or The Tube), and you'll need to add these procedures to your growing schedule:

•When you Rinse, try not to disturb the seeds/sprouts. Let them stay where they are.

•Apply a weight directly to the beans while in the sprouter (between Rinses). We recommend using an Easy Sprout or two. We fill the Solid Base, of the Easy Sprout we aren't growing in, 1/2 - 2/3 full of water. We then put that Solid Base right on top of the beans between Rinses. You can rig something else if you like using Easy Sprout or another sprouter.

•On the 3rd day, or when your beans are solidly in place (they won't be budged by water), soak the sprouts for 10-20 minutes in cool water. If you are using Easy Sprout all you have to do is leave the Growing Vessel in the Solid Base (that in which it always sits between rinses) and fill it up. You can do this with The Tube too - using your Solid Brown Lid. If you are using SproutMaster or some other sprouter you can put it in a pot or something else that holds water. Rinse well after this soaking.

•As the sprouts grow you can reduce the weight on them to nothing by the last day. The sprouts themselves form such a tight mass that they apply their own weight.

•You may skip the last Rinse - allowing your sprouts to grow for 24 hours without water. They will generate more heat (which all sprouts do as they grow - at every stage) than usual and can gain substantial mass during this period. There is a slight danger in this - that the sprouts will generate too much heat and will start to slow-cook, but it is a rare problem, and hey - it's just a crop of sprouts =;-)

Experiment! Have Fun! It's All Good!

Harvest
Your sprouts are done 8-12 (or 24) hours after your final rinse. Be sure to Drain them as thoroughly as possible after that final rinse.

The goal during the final 8-12 hours is to minimize the surface moisture of your sprouts - they will store best in your refrigerator if they are dry to the touch.

Refrigerate
Transfer your sprout crop to a plastic bag or the sealed container of your choice - glass is good too - and put them in your refrigerator.

* If using Single Harvest Pack use the whole bag.

Remember that the yield will be approximately 2:1, so in theory you can start with as much as 1/2 as much dry seed as your Sprouter has capacity (though we advise 1/3 so that you have some room to move).