My first attempt at sprouting turned into a glumpy, moldy mess. I tried sprouting quinoa and used a sprouting jar, following all the directions. I’m not sure what went wrong, but I really hate to waste food, so I went to work, reading and learning as much as I could about sprouting. It didn’t seem like rocket science, but everything I read stressed the importance of good drainage.
My second attempt was perfect, but I didn’t use a sprouting jar or quinoa. Instead, I came up with this contraption and loved the ease it gave for rinsing and draining. First, I started with organic chic peas and soaked them for 24 hours. I poured them into the colander, drained and rinsed them . Then I placed the colander on top of the pan and covered it with the lid. The colander allowed good drainage and air circulation, allowing for easy rinsing and and eventually, perfectly sprouted chic peas. Rinse every 12 hours for another two days or until sprouts are desire length. I prefer them about the length pictured above to make raw hummus.
I used a similar set up with a smaller colander and buck wheat and again, perfect sprouts.
Once seeds have sprouted to the desired length, you can store them in the refrigerator to prevent spoilage.