Draining

Draining is one of THE two most critical aspects of sprouting!

Given proper moisture a seed will germinate.

Rinsing is the process by which we add moisture to our sprouts. Draining is the process by which we regulate the amount of moisture our sprouts have available - until their next Rinse.

We grew sprouts - over 200 tons - professionally between 1993-2003, so we have formed some definite opinions on what works and what works best. Please excuse our dogma, what follows is what WE know works best. We grew all of our 200 tons and now our sprouts at home, by hand - rinsing and draining over a sink, just like you. You can of course modify anything and everything we say to suit yourself.

Sproutpeople's Principals of Draining:*

Drain as much of the Rinse water
out of your sprouts
as is humanly possible.

Be Thorough!

You are probably thinking: If I use less water to Rinse I'll have an easier time Draining. Logical. As we've said so many times on these pages; we've grown a whole lot of sprouts, and we've tried just about everything over the years - including Rinse/Drain variations. We like to conserve water and we'd love to pay less every month on our water bill. We'd love to cut our production time in half by having less water to Drain. We think: Why bother putting all that water in if we're just going to take it out?

Well: We've tried - too many times. Too many of our employees tried - too many times. We know it may not make sense, but it is true - Rinsing thoroughly grows better sprouts! BUT - when you Rinse thoroughly you MUST Drain just as thoroughly.

So, spin, shake, bounce and twirl your sprouter - just get as much water out as you can after every thorough Rinse.**

* The instructions given for the seed you are sprouting and for the sprouting device you are using will specify any variations necessary.

** Don't take our word for anything. Try everything yourself and learn what works best!

The Basics of Sprouting:

• Seed Storage: Keeping your dormant seeds happy.
• Soaking: Turning a dormant seed into a nutritional powerhouse.
• Rinsing: Water is the key ingredient in sprouts. Use it liberally.
• Draining: It is essential that sprouts be drained thoroughly after rinsing. Sitting in a puddle is the most common cause of crop failure.
• Air Circulation: If your sprouts can’t breathe while growing - they can die. Don’t put them in a closed cabinet.
• Greening: Photosynthesis is cool, and so is Chlorophyll, but not all sprouts are into it, nor is it necessary. Sprouts of all colors are packed with flavor and nutrition!
• Cleanliness: Your seed should be clean and your sprouting device should be sterile. Wash your sprouter well between crops. Sterilize when necessary.
• Storage: Properly stored, fresh sprouts will keep for up to 6 weeks in your refrigerator but fresher is better. Never refrigerate wet sprouts.
• Eat More Sprouts! Grow More Often!