SPROUTING IN CLAY SPROUTER
Sprouting in clay sprouter in our opinion, is the best method for sprouting. It is also ideal for sprouting mucilaginous seeds such as cress, mustard and rocket. Most common sprouting failures are seeds rotting and moulds growing, which are mostly caused by too much standing water, poor drainage and as well as for the latter, a lack of ventilation. Unlike glass or plastic, clay is breathable and this creates a perfect environment for the sprouts to grow, at the same time keeping them moist without any standing water as excess water is absorbed through the clay, It is made of natural material, therefore, environmentally friendly.
Soak seeds for 6-8 hours
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Soak sprouter for 30 minutes
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Ideal Temperature 18º - 24º
1. Rinse 1 Tbsp of seeds well with cool water and drain. 2. Soak seeds in a jar with 2 cups of cool water. Cover with cloth and soak for 6-8 hours. Seeds like lentil, peas and beans require longer soaking time, around 18-24 hours. DO NOT SOAK mucilaginous seeds, sprinkle them directly onto the clay tray and spray with water. |
Rinse seeds with cool water
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Stack sprouter
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3. Soak the sprouter in water for 30 minutes.
4. Pour the soaked seeds into the sprouter. Rinse the seed with cool water and let the water drain. Repeat rinse & drain twice. Once the water completely drains out, stack the sprouter over the water collecting bottom tray and cover with lid. |
Cover sprouter with lid
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Day 3- Sprout can be consumed at this point
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Repeat the rinsing and draining process every 8 -12 hours for 4 - 6 days for all seeds including
mucilaginous seeds, 6. Remove the lid on the last day and place the tray in a well-lit spot to green up the sprout. Sprout is now ready to eat! |
Day 6
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Mix sprouts with couscous & voilà!
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Sprouts can be kept in the fridge for up to a week and they are best kept dry, therefore, avoid rinsing the sprouts on the last day if you intend to keep them in the fridge.
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