I have a sprouter because I like to eat sprouts regularly as a protein source. A sprouter is an unnecessary purchase, however, you can sprout seeds from a large tightly-sealed jar on your kitchen window shelf/ledge provided you pierce a few tiny holes in the lid.
You can pretty much sprout any seed you fancy, my favourites include buckwheat, mung bean, alfalfa, broccoli and coriander (which is like a micro-herb when sprinkled on food). Seeds are very cheap to buy and keep for a very long time, so give it a try. Within a matter of days, you’ll have fresh food from dried, a great vegan protein source. The sprouted seeds, like the non-dairy milk, last for up to or around one week. Of course, as always, the ready-made option is available, mung beans sprouts available in abundance in Chinese supermarkets, and plenty of organic options available from Fields China.
How To Sprout
- Select your seeds or legumes to sprout. Use my Sprouting free resource to make your decision if necessary.
- Place wet kitchen paper towels on the base of the sprouter or the tightly-sealed jar.
- Sprinkle your chosen seeds or legumes sparsely.
- Leave on your kitchen window sill or in a place in your home where sunlight enters daily.
- About twice a day, double-check that the kitchen paper towel is damp and dampen accordingly.
- Wait until add seeds or legumes have sprouted and enjoy immediately as salad or soup garnishes.