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Old 05-07-2014, 09:10 AM
 
Location: Sector 001
7,169 posts, read 5,993,504 times
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Anybody here sprout their own nuts, seeds, or legumes at home? I just started it but scared myself after reading about bacterial contamination which is probably overblown a bit if done properly.

A simple 1 dollar bag of dried lentils from wally world yielded very good results. I ate the first batch raw, and cooked the second batch on the stove with high oleic sunflower oil and soy sauce.. tasted great that way too and I might start sprouting lentils as a replacement for rice in chinese stir fry type dishes.

The longer you let them go, the more volume you get. There are instructions online but basically I use 64 ounce mason jars with holes in the tops of the lid... set about 1/2 cup of lentils in the jar and fill with water so it covers them. Let sit 12 hours give or take. Drain the water and keep them in a room temperature shaded location with the mason jar on it's side and the lid loosely in place. I give them a rinse every 12 hours. After the sprouts reach about 1/4 inch in size I'll move it to a brighter location and the sprouts will start to turn green, while still rising every 12 hours. 99+% of them sprouted.

It's important not to sprout them in very warm temps or let them be in direct sunlight because body temperature sprouting will encourage harmful bacteria to grow. Some people mix citric acid powder into the sprouting water to inhibit mold and bacteria growth. Honestly there are probably some here who are pros at sprouting that could tell me if there's really that big a danger.

Any tips or suggestions are welcome, both raw and cooked.
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Old 05-07-2014, 11:32 AM
 
Location: California
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Rinse them very often to keep the bacteria growth down.

Sometimes, we just put them in the refrigerator and much on them like a snack or in a salad. You can also gently cook them and toss them into any dish you like.
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Old 05-07-2014, 11:37 AM
 
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I sometimes use mung beans as no local store carries sprouts.
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Old 05-08-2014, 04:39 PM
 
Location: Sector 001
7,169 posts, read 5,993,504 times
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Quote:
Originally Posted by Threestep View Post
I sometimes use mung beans as no local store carries sprouts.
wal-mart carries dried 'lentils' that have a really good germination rate... more than 99% from what I can tell... the green ones not the red ones. They are only a buck a bag and go a long ways. These will probably be my staple rice replacement going forward for stir fry type meals.

My success with the other dried legumes they carry has been more mixed.. I'll stick with the green lentils.
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Old 05-08-2014, 06:38 PM
 
Location: The Hall of Justice
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We use a square of old, clean T-shirt fabric over the mouth of the mason jar. It's easy to drain/strain the water out.
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Old 05-08-2014, 08:32 PM
 
Location: Western Oregon
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When you cook the sprouts, there's much less chance of bacterial contamination or mold. You don't have to cook them to a mush. Quick steaming or stir-frying are good ways to cook them and still have some texture.
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