Sprouting Guide

Sprouting guide

1

Unbox. Choose where your sprouter will live on your kitchen counter (out of direct sunlight).

2

Unscrew the lid and metal filter, add 1/4 cup of seeds (for legumes check your bag), firmly screw on lid/filter.

3

Rinse with cool water. Swirl. Drain. Repeat 2-3 times. Optional: Add a sanitizing agent to the jar and use as directed.

4

Fill the jar up with cool tap water to make sure that all of the seeds are submerged with extra water for soaking. Let it sit upright for 5-8 hours depending on the variety.

5 Drain the soak water.

6

Rinse seeds with cool water. Drain thoroughly.

7

No seriously, drain thoroughly until you get all the water out (give it 30 seconds).

8

Rotate the jar to coat the walls with the seeds.

9

Insert the jar fully into the stand. To maintain airflow, try not to block the mouth of the jar with sprouts.

10

Repeat steps 6-9 twice a day for 3-7 days depending on the variety and your preference.

11

Harvest the sprouts (5-6 days for greens, check bag for legumes). See back panel for harvesting guide.

12

Remove any plant matter from the sprouter. Clean the jar, collar, and filter in the dishwasher (or use hot water and soap).

Harvesting guide

1

Empty your sprouts into a salad spinner.

2

Rinse the sprouts with cool water.

3

Optional: Add a sanitizing agent to the salad spinner and use as directed. (visit TheSproutingCompany.com/sanitizing)

4

6

Lift the spinner basket out the spinner, dump out the water.

7

Spin the sprouts vigorously.

Drain off liquid.

8

Repeat steps 4-7 until the water is clear.

Agitate the sprouts with your (clean) hands. Break up clumps. Your goal is to bring loose seed hulls to the surface.

5

Fill the spinner so that it overflows. Drain off most of the seed hulls.

9

Store the sprouts in the fridge with a lid loosely in place, the sprouts need to breathe a little.

10

Eat within 3-5 days.