How to Make Sprouts

Sprouting edible seeds, dried beans and pulses is a common and inexpensive way to ensure good health. Sprouting is basically a process of soaking and draining seeds, beans or pulses, until they germinate. For those who are new to sprouts and its health benefits, may wonder why sprout to germinate the seeds and pulses to consume, when one can just cook them the way they are. The process of germination is marked by significant nutritional changes; breakdown of complex compounds into a more simple form, that makes digestion of protein, carbohydrates and fats more easy and quick, combined with its heightened enzyme activity during the germination period making sprouts extremely enriched with vital nutrients. While it is easy to pick ready to eat sprouts from a store, it is advisable to sprout them at home as commercially produced sprouts are known to carry allergies associated with food.

Making Sprouts at Home

Before you start the process, choose the type or types of sprouts you want. While there is a vast variety of seeds or pulses that can be sprouted, the commons ones include mung bean, chickpeas, clover seeds, fenugreek and alfalfa. Besides them one can also use adzuki bean, amaranth, annatto seed, anise seed, basil, brown rice, pinto bean, lima bean, buckwheat, canola seed, celery, cilantro, clover, cress, dill, fennel, green lentils, pearl millet, rye, sunflower, wheat berries, etc.

Choose the seeds, and clean it well. Discard all broken or damaged seeds, they will not germinate. Wash the seeds under running water well. Stand the seeds in a bowl of water for five minutes. Dead seeds, along with dirt and left over husk will float atop, while healthy seeds will settle to the bottom. Discard all such waste. Wash the seeds again, and soak them overnight or 6 to 8 hours in room temperature water. Adequate soaking will soften the seeds or pulses exterior shells, and the enhanced metabolic activity of the dormant seeds will increase as soon as they are hydrated. Soaking is also beneficial to activate the plant's digestive enzymes.

After 6 to 8 hours of soaking, drain the water completely. Rinse the seeds once again. Spread a muslin or a cheesecloth over a large strainer, and tilt the blow full of soaked seeds into it, and hold for a couple of minutes. This will help you get rid of all excess moisture from the bowl. Fold up the cloth like a pouch and place it in a bowl with a lid, or tip the contents from the strainer into a clean dry jar and screw on the lid. Place the sprout container in a warm dark place, leave it undistributed for 24 hours in a warmer climate, while for 36 to 48 hours in cold climates. Once the sprouts are ready, rinse them once again in running water, drain, and store it in a jar in the refrigerator. The germinated sprouts should look white or slightly green, and must not smell.

Making a sprout salad is easy. Sprouts can be eaten raw or can also be steamed or cooked in hot water. Slice some cucumber, tomatoes, and toss it with sprouts, lemon juice, salt and pepper. Sprouts can also be added to soups, or rice casseroles. Use them as a sandwich filling, or stir fry with some vegetables.

Kidney sprouts are mostly never made as they get toxic, and have to be cooked completely to eliminate the toxins. It takes some time to get used to the taste of sprouts. Whichever way you eat them, it is just health all the way!