When conditions are warm your sprouts will likely grow faster. If their leaves open sooner you should green and de-hull and harvest sooner. Likewise they may grow slower if conditions are very cool. These are just tiny plants - they are not difficult to understand. The more you sprout the better you'll know them and be able to adjust to their needs. As always 70° is optimal and 70° is what our instructions are written for.
All sprouts generate heat while growing, which is a good thing, but it can get out of hand on occasion. When the weather is especially hot and humid you will do well to Rinse more frequently (every 8 hours if possible) using colder water than usual (the coldest your tap can offer is fine), to compensate.
Depending on your sprouting device, not all of your sprouts will have access to light and so some will not green. This is not only OK - it is good. The yellow sprouts will be equally nutritious (they have everything but chlorophyll) and many think them more delicious (in Europe vegetables are often grown "blanched" by avoiding light). We think they are prettier when there is a mix of green and yellow to go with the white roots. So don't sweat it - just eat more sprouts!
It is ESSENTIAL that you keep Brassica sprouts from clumping together and you CAN NOT grow them vertically using a tray sprouter. Brassica sprouts will mat together forming a dense bluish root mass which not only is unattractive but shortens the shelf life of the finished sprouts. So mix ‘em up! We use high water pressure when Rinsing to keep our brassica sprouts loose, but this only works for so long - so - when water isn't enough, break the clump of sprouts up using a fork or your fingers (wash your hands first please, if they need it). If you are using a sprouter that can hold water, fill it mostly full then use a fork to loosen. You can also dump your sprouts onto or into something and just shake them apart. You should never be afraid** of touching your sprouts. They are much stronger then they appear - just be reasonably gentle.
** The only thing to fear is fear itself.
The seed of most Brassicas is virtually identical, but this is the one you are looking for - Red Russian Kale seed.
Yet another 12 hours passes....
I think you get the idea - every 12 hours you Rinse and Drain thoroughly.
Be sure to click the Video tab, and watch our scintillating bit of cinema that lives there. It's on growing Broccoli Sprouts, but the process is Identical.
It'll really help you grasp fully what I mean by Thorough.
If you are sprouting in a hot and humid place/time, add a 3rd Rinse/Drain to your daily schedule (8 hours apart of course) - from the time you start and until your crop is done. Sprouts generate a lot of heat as they grow, and Brassicas are cool weather crops, so they especially like to be cooled down.
12 hours later.
12 more hours later.
And - another 12 hours passes.
12 hours later I like to partially De-Hull my crop. I say partially, because there will most likely be enough hulls left when harvest time comes, that a thorough De-Hulling will be desirable.
To do thi partial de-hullings, fill your Easy Sprout (you can also do this if you're sprouting in a Jar, but if you're using a Tray Sprouter, skip this step) with water and stir your sprouts up, so hulls can float to the surface.
Note: The red light is from an LED fixture I'm testing. I should have turned it off for the pictures, but alas, I didn't. It looks kinda cool, eh?
Guide the hulls into a small area.
Gather them up with your fingers (you can use a spoon if you prefer, but sprouts like your loving touch) and compost or dispose of them.
Repeat this process 2-3 times, until there aren't enough hulls to gather.
Rinse and Drain thoroughly.
12 hours later.
12ish hours later.
You can harvest now if you wish.
It is a good idea to De-Hull your crop.
Here's the deal:
You want to get the hulls out of your crop to increase shelf life after harvest. Here are two ways to do this....
One has to be done now. It's the Bowl Method (described 1/2 way down our De-Hulling page). After doing that, return your sprouts to your Sprouter and Drain especially thoroughly after Rinsing, so your crop can adequately dry before Harvesting.
The other method uses our our terrific Salad Spinner/De-Huller. If you have one (or something similar =;-) you can go ahead and grow another 12 hours - especially if you prefer the picture below to the one above.
If you are growing that final 12 hours - proceed to text past the next picture.
It's harvest time!
If you've got that excellent Salad Spinner/De-Huller, use it now. Remember, the instructions are here, on our De-Hulling page. After that - or if you did the Bowl Method 12ish hours ago - it's time! Now you can put your sprouts in a plastic bag (or better), and put 'em in the fridge.
But, eat a bunch now! They are bursting with flavor, life, love, and nutrients.
Cultivar: Red Russian