First acquire large glass jars - kilner jars work well
- with necks wide enough to allow you to put your hand inside.
The top of the jar can be covered with some muslin cloth
or nylon mesh secured with a rubber band or piece of string.
A draining rack will be required to allow the jars to drain
at an angle of 45 degrees.
Alternatively proper sprouting jars are available in health
food shops which make the whole process much easier and
ensures better results. Special sprouting trays - usually
a series of round or square tiers, which fit neatly into
one another are also obtainable - normal seed trays also
Place required amount of seeds, beans, grains, etc in a
container, allowing the water you will be soaking them in
to generously cover by two or three inches above mass of
sproutable item. Soak approximately eight hours, a little
longer won't hurt. Drain and rinse under running water,
rinse thoroughly so that the seeds are churned around by
the water's action. This will remove any wild yeasts which
may be present in the soak water. (Adding a half teaspoon
of kelp powder to this soak water enhances their nutrition).
Drain off all water residue by placing at a 45 degree angle.
Place sprouts somewhere pleasant for them to grow.
Sunny windowsills, radiators and hot water heaters should
be avoided as these will dry the sprouts out and put them
under stress. In the winter time cold draughts and frosts
should be avoided. Sprouts do best in temperatures and humidity
which feel best for us. The worktop of most warm, sufficiently
ventilated kitchens is best for successful sprouting.
Rinse and drain sprouts once each day for the next two
to five days or until they are ready to eat. In hot weather
it will be necessary to rinse tem twice each day.