I have been making kamut sprouts for the past couple of days.  I am just using a wide-mouth mason jar and a small plastic colander over the top.  I am wrapping the jar in a dark towel (except over the top) to keep the light out.

I got the directions from the pdf file here:  http://wihort.uwex.edu/fruitveggies/VeggiePubs.htm

Just scroll down the publication link for (A3385), Growing Edible Sprouts At Home.

Usually though 1 jar is not enough if you get into the sprouting....
I used to use Saran Wrap with holes, or a piece of Linen/Cheesecloth and Rubber Bands.
They do sell plastic filtre lids for the canning jars that do work the best.
Punching holes in the Mason Tops works a few times - but rust.

Bear in mind there are other methods for sprouting depending on the seed & your eventual use of the sprout.

I sprout mung & garbanzo in a wet muslin cloth. 36-48hrs depending on the weather. Never tried this method with any other bean or grain though.

I need to revamp my bfast plan and was wondering whether it's OK to eat sprouted mung & garbanzo on alternative days along with the usual green leafy veg & an additional veg. There are quite a few beans listed as neutral for Type O secretors..and I was wondering whether it would be OK to add them to my daily diet. I'm aware of the warning of suspected lectins, but doesnt sprouting take care of it? I would eat at the most 2 table spoon of it.

Sorry to hijack your thread TypeOSecretor ...

I checked out directions and in the list of different kind of beans it gives length of time to cook,like 6-8 minutes-

so do you actually cook it for 6-8 min, before sprouting it?or is it necessary to cook the sprouts afterwards?

Quoted from accidental_chef

I sprout mung & garbanzo in a wet muslin cloth. 36-48hrs depending on the weather. Never tried this method with any other bean or grain though.

I need to revamp my bfast plan and was wondering whether it's OK to eat sprouted mung & garbanzo on alternative days along with the usual green leafy veg & an additional veg. There are quite a few beans listed as neutral for Type O secretors..and I was wondering whether it would be OK to add them to my daily diet. I'm aware of the warning of suspected lectins, but doesnt sprouting take care of it? I would eat at the most 2 table spoon of it.

Sorry to hijack your thread TypeOSecretor ...

Sprouting wheat clears most of the WGA, but this is not a universal concept...  There has not been a definitive answer about sprouting destroying all lectins...
Neutral beens should be OK as nutrition, they just won't be medicinal...  If you need healing, it is best to stick with more beneficials.

In regards to grains, I sprout organic buckwheat groats and organic amaranth for breakfast very often.  I have tried sprouting organic whole rye berries once.

One of my favorite sprouts is buckwheat groats, because of its time convenience from soaking period to sprouting length, flavor and texture.  The final product is a light and crunchy sprout.  

In regards to legumes, I sprout organic green lentils and azudki beans.  

I will buy organic alfalfa sprouts at my co-op if they are available.

Sprouts are a great and nutritious addition to BTD meals.

Alia

Quoted from geminisue

I checked out directions and in the list of different kind of beans it gives length of time to cook,like 6-8 minutes-

so do you actually cook it for 6-8 min, before sprouting it?or is it necessary to cook the sprouts afterwards?

I think they mean to cook the beans after you sprout them.

Quoted Text

Sorry to hijack your thread TypeOSecretor ...

I don't consider it hijacking - I welcome other input!  So thanks.

Quoted Text

Usually though 1 jar is not enough if you get into the sprouting....
I used to use Saran Wrap with holes, or a piece of Linen/Cheesecloth and Rubber Bands.
They do sell plastic filtre lids for the canning jars that do work the best.
Punching holes in the Mason Tops works a few times - but rust.

Bear in mind there are other methods for sprouting depending on the seed & your eventual use of the sprout.

Thanks for the tips.  Some day, I hope to make essene bread.

Trader Joe's sells small black lentils (dried), which make excellent sprouts for those of you who can eat lentils. Crunchy, high in protein, and can be eaten without further cooking. Unfortunately, they are not organic.

Would you soak the adzuki beans befoe sprouting?  How would you eat them afterwards?  I've never tasted them but I understand they're sweet and are used in desserts.  

Thanks!

you can soak them overnight and then cook them in new fresh water until soft.

add salt after they have been cooking for over an hour, and are getting soft, not before.

Quoted from scout

Would you soak the adzuki beans befoe sprouting?  How would you eat them afterwards?  I've never tasted them but I understand they're sweet and are used in desserts.  

Thanks!

I sprouted some adzuki beans not so long ago...part of the sprouting process is to initially soak the beans for 12 hours, then rinse, then leave in a dark, cool place to drain, and rinse every 8-12 hours until they reach their desired sprouted-ness. When sprouting beans, I find that the tails only need to be as long as it takes for the beans to have a nice chew-able texture.

As for eating them, I usually put them on salads, or eat them alone with a little dressing of walnut oil, lime juice, ginger and garlic.

Quoted from Drea

I sprouted some adzuki beans not so long ago...part of the sprouting process is to initially soak the beans for 12 hours, then rinse, then leave in a dark, cool place to drain, and rinse every 8-12 hours until they reach their desired sprouted-ness. When sprouting beans, I find that the tails only need to be as long as it takes for the beans to have a nice chew-able texture. How much do you sprout at a time? So they're not damp all the time, but you drain them in between? How long does it take for them to sprout?

As for eating them, I usually put them on salads, or eat them alone with a little dressing of walnut oil, lime juice, ginger and garlic. mmmm.. yummy  

Quoted from Alia Vo

One of my favorite sprouts is buckwheat groats, because of its time convenience from soaking period to sprouting length, flavor and texture.  The final product is a light and crunchy sprout.

How long do they take?

I'm no longer allowed buckwheat, so I won't be trying those groats, but I do know that oat groats take about 3 days to sprout where I live.

Quoted Text

How long do they take?

Alia hasn t been online since Sept 2007!!!!

Quoted from Lola

Alia hasn t been online since Sept 2007!!!!

So I  guess they take about three and a half years to sprout?