Sprouting is SO easy and super fun. If you have little ones this can be a great kitchen project for them to help with. Just a quick heads up, the directions below might seem a bit daunting but I promise if you try it once you’ll realize it’s really very little work especially when compared to the price of sprouts at the market.
1L mason jar
Cheese cloth and mason ring only
2-3 tbsp Mumm’s sprouting seed mix OR organic dry mung beans, lentils, quinoa, etc
Rinse your seeds, beans or grains well and then fill the jar with water to soak, see soaking chart. Drain, rinse and drain again. Lay the jar on its side so the seeds have some breathing room. They will expand to at least 4x the volume once they get going so don’t pack the jar. Store them in a cool, dark place overnight, I use my drying cupboard. In the morning rinse/drain and again in the evening. Repeat this routine until the seeds have sprouted a tail about half their length or longer. Depending on the season it could take as little as 24 hours up to 5 days. And bless quinoa as it sprouts overnight!
Sprouts are delicious, I love to have a bowl with some good quality, dry pressed olive oil and salt and pepper. Or you can put them in salads and sandwiches to add depth of flavour.
They’re an easy way to add diversity to your diet and fresh local foods in the winter.