Yield: 1 servings
METHOD AND INSTRUCTIONS
Tray sprouting works best for seeds such as mung bean, chia, and lettuce.
1. Rinse the seeds in lukewarm water.
2. Put the seeds in a jar, then add 3 times as much water as you have sprouts. cover with a plastic mesh lid, cheesecloth or nylon net, then fasten with a rubber band or canning jar screw band. Set aside and soak for the time given in the recipe.
3. At the end of the soaking time, rinse the seeds and spread in a tray. The tray can be a wooden box with a plastic, nylon, or wire mesh bottom, or a perforated plastic tray.
4. Cover the tray with plastic wrap and then with newspaper or another light blocking cover. Keep one end of the tray bottom propped up so the sprouts can drain. Set the tray in a warm (70 degree F), dark place.
5. Rinse and drain sprouts twice a day. In hot, dry weather, rinse them 3 or 4 times a day. Rinse gently so the sprouts won't break, under a faucet (not full force), the sprinkler attachment of your sink, or by lowering the tray slightly into a sink of lukewarm water.
Cover the tray again after each rinsing.
6. On about the fourth day, move the tray of sprouts into sunlight so chlorophyll can develop and turn the leaves green. Continue to rinse and drain.
7. Move the sprouts from the tray to a strainer, and rinse well to remove the hulls if desired. Hulls can shorten storage life of spouts, but they also add flavor.
8. Use sprouts immediately in salads, sandwiches, or as the recipe suggests. To store, put in plastic bags and refrigerate.
9. Wash and dry all equipment and put away for next use.
Source: Vegetable Gardening Encyclopedia; typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 11-29-95