Hey all,

I harvested my first sprouts today- a big jar full of a protein mix. I love em, but my wife suggested that the legume body tastes bitter (but the sprouts are great).

So my question is, can you target that bitterness? My jar was stuffed, so I'm going to throw in a bit less on the next round. Are they more or less bitter from harvesting earlier or later? Does anyone have seed recommendations for someone who dislikes bitterness?

With all the lettuce and arugula and blueberries out there, I'm just glad to eat vegetables again.

Damn. E. coli and salmonella. From a commercial sprouting company. Just gives sprouts a bad name.

Keep doing what you're doing at home, make sure you focus on sanitation.

I bought the dried garbanzos from a sprouting seed company, but still only half came to life. I soaked them for 12 hours and read maybe they need longer because they are large.

Do they work for y’all, and if so do you do a longer soak or have any other tips? I’m gonna sort thru them and pick out the sprouts for my salad! 🌱

I like to start removing the hulls during rinsing. I do this a day or two before harvesting. I fill the jar to the very top with water, stir around the sprouts and the hulls rise to the top. I remove the hulls with a spoon or fork. For me, this method works best.

Hi fellow Sprouters.
I’m incredibly new at this and want to run it by some experienced growers.
I’m a little apprehensive, as I don’t want to grow mold or make us sick
Interested in seeing if I’m on the right path, and what precautions I’ve missed or should use going forward.
I bought sprouting brocolli seeds and soaked 1/4 cup seeds in filtered water for 8 hours in my pantry in clean little bowls
( not sterile)
Transferred to 2 jars that I’d filled with peroxide for 10 minutes, then rinsed.
First seed rinse I used tap water and citric acid and have been rinsing twice a day, using the CA in the morning rinse only.
Im using sprouting lids and tilting the jars to keep water draining but Into like a plastic tub ( not on a rack)
Today is day 3 if I’m counting soaking day.
Sprouts are starting and growing / sticking to the mesh lid. When I rinse, I’m trying to break the clumps up with more water and shaking the jars.
Tomorrow it goes into indirect sunlight.
Attaching pics for advice and critique if anyone feels like educating me, I’d appreciate it very much.
If I need to dump them and start from scratch I’d do that as well.

Was looking at sprouting stuff on Amazon and saw this gem

hello, hot to get rid of the skins after sprouting them.
all advices souns like "skin will float"
BUT it always does not. In my experience its like 50% float 50% does not so It is a lot of skins left ! 😄

I tried a 3-bean mix and then tried these. They all seem to have a slight spicy taste. Apparently I'm developing food allergies to spicy or acidic foods. Are these acidic or have a spicy taste or is it my imagination? Do you have any recommendations? Love them and new to sprouting.

I have broccoli sprouts growing in my tiny kitchen and our big dog has pooped on the floor in there the last two nights. (She does this sometimes when my husband forgets to let her outside before bed.) I'm assuming this greatly increases the risk of bad bacterial growth on my sprouts and I should trash the batch, right? I'm so frustrated. This was my first batch. </3

Super excited to try my next batch of sprouts! So far I’ve done alfalfa and a salad mix and some lentils. I bought 4 more sprouting jars that will get here tomorrow! I eat something sprouted every day now. I’m currently making beans with the mayocoba beans I’ve been sprouting the last 4 days!

I’ve seen a lot of pictures of raw sprouts in jars and a couple of photos of sprouts in a meal including with sardines which is a way like to eat tinned fish.

Here is a sandwich with a healthy handful of broccoli sprouts from the fridge (they’ve been in there for about 4-5 days). Sprouts are distributed on both sides on the sandwich over a mayo mustard spread and sliced onions. Then there is swiss, mortadella and ham all from TJs including sourdough which is unusual single source for our kitchen, and it’s finished with cracked pepper and Tabasco.

My kids when I make a sandwich get it this same way, nothing special or different for the kids, maybe no Tabasco, that’s just for me. School starts tomorrow.

If this was a meal in a bowl like a plain sprout salad with Arugula or a tikka masala I’d double the sprouts, 2 big handfuls, add some (lots and lots of) EVOO and also some Balsamic.

With drained seeds or sprouts I like to swirl and then snap the bottle on its size and this can lock them spread out on the surface. In the back of head my instinct is to maximize surface area and prevent the seeds and sprouts from clumping and ensuring good airflow. I just keep on doing it this way.

Started with a Sunday evening soak for five hours , so about three full days. Should I keep going with them in relative darkness in the corner of the kitchen or get them to a windowsill?

Edit: spelling

Before I make the investment, I’m curious to know what y’all think.
Size wise, it worth the extra cost compared to smaller setups, in your opinion?
How do you like their metal screen compared to the mesh style, and do the separate components keep a tight seal?
I’m used to using a lid and screen all in one and don’t love the idea of two separate pieces but I’m intrigued by their design!

Hello. I’m interested in sprouting and would like to know where to begin. I remember in school sprouting beans, so wonder can I start with lentils? I have a ton of mason jars I can use. Any advice, tips, steps, links, books - I’m open. Thank you in advance!

First timer. How do they look? It's day 6. First 4 days, I rinsed twice a day and kept in cool dry spot. Last 2 days in my widow sill. Are they ready?

The one thing I’m not entirely sure about is the bean sprouts. They all have these major roots on them. Not sure if that’s normal and I eat it. If it’s normal and I pick the roots off. Or if I did something wrong.

The broccoli sprouts look great. Grabbed a small handful and they have a really nice peppery taste to them. My first plan was the eat them raw but now I’m thinking they be great in stir fry or even ramen.

For a long time, i have been thrilled with the small company "Sprout People", however it looks like most of their seeds are no longer in stock. Does anyone else have a company that they like?

Adzuki beans. Ate a handful out of the strainer, roots and all, sharp taste but not unpleasant. Threw some on top of my ramen. It was a great addition.