Sprouting involves soaking them for 8-12 hours and then tieing them up with gentle force into a clean cotton cloth (keeping it moist by sprinkling clean water) until they begin to develop a tail-like protrusion. At this stage, they become easier to digest and easier for the body to absorb their nutrients. Some people like to change the water that the grains are soaked in -- rinsing the soaked grains every 8-12 hours.
But be careful about food production safety procedures. You need warmth and humidity for something to sprout, and those are prime conditions for potentially problematic bacteria to flourish. Therefore, you need to be careful about maintaining clean conditions and avoiding opportunities for unintended contamination. Never use sprouts that have a sticky feel to them or a foul smell. If you have not made them yourselves or doubt the handling of sprouts bought off the supermarket shelves/sprouts farm, cook them. Some nutrients will be lost, but at least you can be assured that there will be no fear of food poisoning. In the West where most people buy sprouts instead of preparing them at home, contaminated sprouts have been associated with a number of foodborne outbreaks.
You must be logged in to post a comment.