Today I’m going to show you how to grow your own sprouts! All you need is a big jar, a piece of cheesecloth, a rubber band, and a towel. It’s like magic. You can sprout just about any kind of seed, bean or grain. This was my first attempt, and I sprouted black lentils and quinoa, because that was all I had in the house. I also threw in some brown rice. I had a feeling the brown rice wouldn’t sprout, and I was right. Next time I’m going try chickpeas and mung beans. You can even do vegetable and herb seeds. Radish sprouts are spicy and delicious.
Put some seeds in the jar. I used a half a cup, which pretty much filled a quart size jar once they had sprouted. I might use less next time. A quart of sprouts is a lot of sprouts.
Pour some water into the jar. Cover the seeds by about an inch or so, and cover the mouth of the jar with cheesecloth. Let them soak for a few hours or overnight. Pour off the water and give your seeds a good rinsing. Drain again. You want them to be wet but not standing in water. Place the jar on its side. prop up the bottom a little so the mouth of the jar is tipped down. Cover the jar with a towel and leave it alone.
Give the seeds a good rinsing at least twice a day, 3 or 4 times a day is ideal. Within a day you’ll see some seeds starting to sprout. They’ll be ready after about 5 days or so.
Then you can make my favorite sandwich– hummus, avocado, cucumber and sprouts, a pinch of sea salt and a splash of balsamic vinegar on a whole wheat pita.
10 Comments
March 22, 2008 at 2:10 pm
WOW! I bought a package of some kinda sprouts a while back. I never did anything with them because I was worried I wouldn’t do it right and i would get sick. The seeds have probably lost their viability by now, but I am going to at least try using your method. I love sprouts!!!
March 22, 2008 at 2:36 pm
My MIL grows her own sprouts too.
She always soaks them over night (only about 3 TBSP) keeps them in a dark cupboard. Rinses them the next day, and still keeps them in the cupboard. She rinses them twice a day unti they have sprouted to where she wants them.
It works really really well.
Try that and see how you like it..
March 22, 2008 at 3:53 pm
Ha!!! This is so exciting, I’m currently on day three of a chickpea, adzuki bean and lentil mix. It’s looking great. I’m seriously like a kid in a candy store right now, I’m so excited!
March 23, 2008 at 10:24 am
i didn’t know you could sprout just whatever. this is cool!
March 23, 2008 at 10:38 am
I have heard that it is not OK to sprout tomatoes, eggplant, peppers, etc (NIGHTSHADES).
They are toxic.
CAREFUL TEDDY!
July 9, 2009 at 8:16 pm
Yes – that’s because you can only sprout plants whose leaves are safe to eat! The green parts of nightshade plants (i.e. all parts of the plant apart from the fruits, including tomato, peppers and eggplant, or the tuber, in the case of the potato plant) are toxic.
Mental note: if the plant is toxic, its sprouts will also be toxic.
March 23, 2008 at 1:34 pm
Hey looks cool. I feel honored my kitchen made the blog.
March 24, 2008 at 1:10 pm
We are big fans of quinoa. I had some plants shipped to us from Colorado. Just for kicks I want to try and grow it in my garden, so will try your sprouting techniques.
We just launched Qino One Vodka, a new vodka (the first) made from quinoa. Check it out and spread the word. http://www.qino1vodka.com , http://www.qino1vodka.jimdo.com
Cheers!
March 28, 2008 at 6:44 am
Home grown sprouts have to be one of the tastiest foods. Your post describes the process really well. You have inspired me to try this.
May 28, 2008 at 4:03 pm
[...] grown your own sprouts? It is not too hard to do. Cooking the Hard Way has a very good explanation with pics that guarantee success. Then you can cook Samosa with Spinach and Sprouted Mung Bean, [...]