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How to sprout grains. Picture tutorial of planting sprouts.

The process of sprouting beans, vegetables, seeds and grains is a simple way to exponentially increase the nutritional content of a single ingredient. Through the sprouting process of alfalfa or lentils, you can increase micronutrient content and add a delicious and healthy ingredient to dishes. You only need a few ingredients and steps to make this amazingly delicious meal at home. Learn basic growing procedures and special instructions for beans, vegetables, grains, seeds, and even salad plant stems. For more information, see step one.

How to sprout grains is part of a series of tutorials on growing sprouts, which also include basic guidelines and materials, sprouting seeds, sprouting vegetables or beans, sprouting grains, planting Pea sprouts and salad plants. If you want to know how to germinate grains, follow this tutorial on growing sprouts from the production department.

How to sprout grains

  1. How to sprout grains. Picture tutorial of planting sprouts.1Choose a sprouted grain as a natural bean alternative. Because uncooked whole grains are difficult to digest, its difficult for you to enjoy unprocessed grains. Sprouted grains, however, make them easily digestible and nutritious. You can enjoy whole grains like rye, wheat, barley or corn without cooking them and destroying their micronutrients.
    • Sprouted grains neutralize hard-to-digest phytic acid, releasing vitamins and nutrients not found in raw grains. It also makes it useful in cereals, cooking, or making sprouted grain flour.
    • Hulled grains, the variety you buy at the store for oatmeal, do not sprout. In order to sprout grains, you need to buy whole grains that are in the husk, uncooked, and organic. Other types of grain will simply sink to the bottom. You can ferment oats with Japanese soybean paste as a quick growing measure.
  2. How to sprout grains. Picture tutorial of planting sprouts.2Soak whole grains in warm water. Grains expand three times during soaking, so it’s best to useStart with a jar or bowl that can hold three times the size of flour. Soak the grains for about 6 hours, then drain thoroughly and sprout at room temperature for two days. Clean regularly and drain thoroughly.
    • The corn needs to undergo a slightly longer soaking time, about 12 hours before the water can be drained and allowed to germinate.
    • Amaranth, quinoa and millet are often mistaken for seeds or rice plants. They are actually alkaline grains and are best sprouted using this method.
    • Barley does not actually germinate, but you can stimulate the germination process, just like the process of making wine with barley, you can let it "germinate" for 12 hours. This will speed up the germination process and the seedlings will begin to break out of their shells.
  3. How to sprout grains. Picture tutorial of planting sprouts.3Make sprouted flour. To turn sprouted grains into flour, you'll need a food dehydrator and grain grinding equipment. After sprouting, allow the grains to dehydrate for approximately 12 hours and grind them into a thoroughly blended, high-quality flour, sifting if desired. Storing sprouted flour in the refrigerator will keep it active, and you can use it as any type of cooking flour.

Materials that may be used

  • Organic seeds
  • Germination jars, plates, or automatic germinators
  • Water resources and drainage facilities
  • Gauze
  • DIY Tips

    • In order to make thick-skinned mung beans germinate, you can put heavy objects on the mung beans while they are growing.
    • Both sunflower seeds with and without husks can germinate. Sunflower seedlings grow best (and are delicious!) when started from black, unhusked seeds, which take about 10 days. Hulled sunflower seeds, by contrast, only germinate for a day after soaking and can then be used to garnish salads or as a starter.
    • Mix sticky seeds such as mustard or flax into normally germinated mung bean seeds. Over time, it can better help the mixture hold water and reduce the frequency of cleaning; and sticky seeds will add stimulants to the seedlings. . This may also not be suitable for you if you don't eat the seeds on the third day, as the excess moisture increases the risk of mold.
    • Drinking the soaking and cleansing water is also a nice experience and rich in nutrients, especially when mixed with flavored seeds such as coriander.
    • Consider purchasing an automatic germination system. They water the seedlings automatically.
    • If in a flat jar orFor sprouting in a glass of water rather than a special sprouting container, a strainer or Swiss gold coffee filter is very useful when draining and cleaning.
    • Adding non-sprouting but flavorful coriander, fennel, anise or sesame seeds can greatly enhance the flavor of the final product.

    Notes

    • If drainage is improper, the sprouts will become moldy and the sprouts should not be eaten

    Planting sprouts

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