Sprouting Instructions

Adzuki * Lentil * Peas

A Living Multivitamin * The Way Nature Intended

1. Place 1/2 cup heaping (approximately 140g) in a 32-oz jar, then cap with a mesh lid.

2. Soak: Fill the jar with water and let the seeds soak for 8-12 hours. (I soak mine overnight)

3. Drain: Pour the soaking water out and immediately start the rinse and tilt cycle.

4. Rinse & Tilt: Twice daily, fill the jar with clean water and immediately pour it out. Hold the jar in a tilted position with one hand and gently bump the bottom of the jar with the other hand to dislodge the seeds from the screen top. You can then rotate the jar to spread the seeds. Tilt the jar, with the screen lid down, into a bowl. The jar should stay in the bowl at room temperature, away from direct sunlight, until the next rinse. I place mine on the kitchen counter.

5. After three days, your bean sprouts will be mature and ready to eat. It is now time for the final rinse & tilt. Drain the jar for a minute before placing it upright in a refrigerator. Rinse & tilt is no longer necessary.

6. Store: I place my jar of sprouts in the refrigerator with the mesh lid on and remove the desired amount for each meal. If a portion of the sprouts is not removed daily, cover the jar with an air-tight cap to prevent over-drying. To reuse the jar, transfer the sprouts to another container and store them in the refrigerator.

8. I start my next crop 4 days before finishing the 1st to ensure a continuous supply.

If you need help or have any insights you’d like to share, please message me.

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Sow Delicious * Sow Nutritious * Sow Healthy