I re-read the section in More With Less on sprouting. I bought a bag of daikon radish seeds at the health food store - I wanted to get alfalfa seeds or at least a sprouting mix, but apparently everyone is sprouting seeds at this time of year and daikon radish was the only thing left.
|daikon radish seeds soaking|
The picture is actually of lentil sprouts. Genevieve wanted to sprout lentils.
|the dark, warm place where I put them: the cupboard above the oven hood|
Here is our method:
1. Soak 2 tbsp. of seeds or mung beans or lentils overnight in water. Best choice are seeds marked specifically for sprouting. I keep the extra in the freezer.
2. In the morning, place the drained seeds in a glass jar.
3. Cover the mouth of the jar with a piece of cheesecloth and rubber-band it in place.
4. Place the jar on its side in a warm, dark place (a cupboard next to or over your fridge or oven or close to a heater).
5. About three times a day, swish water through the jar, wetting all the seeds. Drain it again and put it back in its dark spot.
6. You'll see sprouts in a few days. When they're a few inches long, remove the cheesecloth and rubberband and put the lid on the jar. Keep in the fridge about a week.
What do you like to do with sprouts? Pin It