My materials below are from Sprout People. They take sprouting and their seeds very seriously and if your interest in sprouts is piqued by this post, definitely consult them. They're not paying me to say this, and if you check out their site, you'll see why I think they're so cool.
If you thought people just sprouted alfalfa seeds, you're in for a flavorful shock. This time, I used Sprout People's Nicks's Hot Sprout Salad - red clover, radish, mustard, fenugreek, cress, dill, and celery. The sprouter I used has an insert with a sieve-like bottom that allows you to drain water by simply lifting it out of the outside container. Be sure your materials are ultra-clean before sprouting.
Day 1: soak seeds for 8-12 hours in about three times as much water. Below, the fragrant seeds prior to soaking. This is about 2 tablespoons of seed.
After the initial soaking stage, drain very well. The procedure is the same for the next few days. Every 8-12 hours, rinse the seeds and drain very well. The whole operation sits on my kitchen counter.
Day 2 photo below...the seeds after the initial soaking.
Day 3 photo below... follow same procedure - rinse and drain very well every 8-12 hours.
Day 4 photo below...still rinsing and draining every 8-12 hours.
Day 5 photo below... you guessed it. Every 8-12 hours.
Day 6 photo below... I am deeming this done because I see the cotyledons opening up and the hulls are starting to come off easily. At this point, I take the cover off and leave in a sunnier spot. Within just a few hours, the baby plants continue to grow a bit and it all greens up.
Later that day...below, I rinse the sprouts in a big bowl of water. The hulls float to the top to scoop out and compost. Unsprouted seed and hulls also fall to the bottom.
Below, sprouts ready to eat in less than one week!
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