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Sprouts in a jar.
April 23, 2020
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Sprouts are a source of vitamins and minerals. They are rich in B vitamins (incl acid folic acid) and vitamins A, C and E. The minerals include: iron, calcium, sulfur, zinc, magnesium, selenium, potassium, lithium and chromium, and the germination process increases their content even more. That is why it is worth introducing them to your daily menu.
Not you need to go to the store every time you feel like it, or buy extra space in the cabinets devices to seed them. Just what with whole surely you will find in your own home - a regular jar, gauze / bandage, rubber band / string and of course grains. It's best to get the grains on sprouts were z crops organic and intended for sowing on sprouts. Then you have certainty that they are deprived pesticides and other chemicals.
Down germination NEVER not use grains with shops gardening because they are intended solely for down breeding groundwater and they contain poisonous means preservative.
Try to germinate beans first mung, radish or alfalfa - grows easily and quickly and is very tasty. Don't germinate red beans as it contains proteins ( 1 ) which, if eaten raw, may be harmful in excess.
I don't know if you know, but after eating badly cooked red beans, you can have it bothersome symptoms. They usually appear within 1 to 3 hours after consuming the beans. The onset is usually characterized by extreme nausea, followed by vomiting and diarrhea. Some they also report abdominal pain. Affected people rarely require hospitalization or treatment, and side effects usually disappear within a short period of time. Still, it's better not to expose your body to unnecessary stress and indigestion.
You can eat the sprouts raw or lightly cook them.
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Sprouts in a jar
INGREDIENTS:
seeds for germination (1.5 to 2 tbsp per liter jar table grains);
glass jar;
gauze or bandage to cover the opening of the jar;
rubber band or string, which will hold the gauze in place.
PROCEDURE:
Carefully rinse seeds In summer, boiled water. To all process breeding sprouts use summer, boiled water.
Pour the grains into a jar and soak them on 6 to 12 hours. Time depends on the size of the grains.
After this time pour out water and rinse seeds.
Cover the opening of the jar with gauze and put it aside for four to six days at room temperature. Do not put in the sun, because there is a mini greenhouse in the jar, so the grains can steep from heat or you will grow mold. Then be sure to throw away the grains.
Rinse the grains at least twice a day (preferably 4 times), making sure that no water is left in the jar. The smaller grains which have tendencies this manufacturing mucus rinse more often.
Pour the water in and out through the gauze - you don't have to take it off.
Make sure that the grains have a constant supply of oxygen. For this reason, it is a good idea to separate the growing sprouts during the rinsing, so be careful not to break them.
When the jar is full of sprouts after 4 to 7 days, rinse and eat them. if you want to store the sprouts in the refrigerator to dry them beforehand. In the refrigerator, you can store them for up to 7 days.
The photo shows four-day-old mung beans, and in the background, freshly prepared for sprouting black cumin seeds.