- July 8, 2013 at 4:28 pm #107412
Buckwheat sprouts are one of the easiest and fastest sprouts to grow. From start to finish, they take 12-36 hours to germinate, depending on the climate.
You can use just about any container for buckwheat sprouts. I have this container and I like it, but I’ve also used a mason jar or cup covered with cheesecloth or muslin and secured it with a rubber band, or a bowl and a mesh strainer. Just make sure your container is large enough to allow for 3 times more water than groats for soaking.
Add raw buckwheat groats and cool water to your container of choice. Soak for about 30 minutes (although I have to admit I’ve forgotten about them and left them to soak for 3 hours). Keep the container out of direct sunlight. Drain the water and rinse the groats. The water will be a little cloudy and thick, so you want to make sure to rinse the groats well until the water is clear, about 3-5 times. Rinse the groats thoroughly twice a day, making sure to drain the water completely.
The sprouts are ready to eat after 12 hours, but I like to sprout them for 24-36 hours. The longer you let the groats germinate, the longer the “tail” will grow. Keep in mind that they’ll germinate much quicker in warmer temperatures. After your last rinse, store in the refrigerator. I like to give them a quick rinse every day or two to keep them from drying out.
You can use this method to sprout almost any seed or legume, but the soak time is generally longer, about 8-12 hours, and it may take up to 48 for the sprouts to be ready.July 10, 2013 at 12:09 am #107460
hopefrbestMemberTopics: 3Replies: 34
i had a question
i sprout green gram the same way but don’t change the water at all during the whole process.
i let it sprout for 24-36 hours as temp here is around 105 F.
but i cannot eat them straight away,i have to boil them first because it tastes awkward eating raw.
so ,am i doing it wrong?
does boiling it harm the good bacteria that was in it after 2 days of fermentation?July 12, 2013 at 10:30 pm #107567
Hi hopefrbest. I wasn’t sure what gram was, so I had to look it up. Are you referring to mung beans?
When you say you don’t change the water at all, do you mean you leave them in the soak water for the entire 24-36 hours? Or do you soak for a few hours and then drain the water, without rinsing them at all afterward? And in what way do they taste awkward? I usually soak mung beans for 10-12 hours, then rinse twice a day for 3 days. Since it’s so hot where you are, you may want to add an extra rinse to keep the sprouts moist. If you’re using a jar with some kind of lid, you can prop the jar so it’s tilted, which will allow most of the liquid to drain after you rinse them.
Boiling them probably destroys some of the nutrients, but I’m not certain how much. If you’re concerned, you could try steaming them. They’re also good raw on salads or in sandwiches and wraps.July 13, 2013 at 1:56 am #107574
hopefrbestMemberTopics: 3Replies: 34
yes,i was referring to mung beans(local name). i didn’t knew if you would know the Indian name.
i do soak the stuff in the same water for 24-30 hours. then drain the water completely before boiling it in a new batch of water after an hour or so. that’s the way i have done it for the past 4-5 years.
when eaten raw they can’t be chewed properly (i don’t know always fell like they should be cooked)and i can’t handle the sour taste. it gets a little too much for me.
it’s pretty hot here so it takes a little more than 2 days for them to sprout .
changing water – well, i really haven’t heard that before.
i actually eat 2 cups in the breakfast with onions,cucumbers, spices.
and i also use a lot of water to start with so, they really don’t dry out through the process .
i will try your method the next time and see how it goes.
thanks for the tipsJuly 13, 2013 at 8:39 pm #107597
Do they grow a tail with this method? It sounds like you’re fermenting them instead of sprouting them. It seems that’s the common way to do it in India. My guess is that’s what’s contributing to the sour flavor. I would assume that they also wouldn’t soften up that much, but instead just swell in size, making it necessary to cook them after they’ve soaked.
Sprouting will soften them enough so they can be eaten raw, or you can cook them if you like. In my experience, they shouldn’t be sour or bitter unless you haven’t rinsed them enough or you let them grow too long, or if they’re old.
Let me know how it goes.
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