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 Green 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'll 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.
A mere 12 hours later.
This is actually only 11 hours later =;-)
And again - 12 hours later.
12 hours pass....
12ish hours later.
You can harvest now if you wish.
It is a good idea to De-Hull your crop.
If you are going to De-Hull without a Salad Spinner, be sure to Drain especially thoroughly, so your crop can dry adequately before Refrigerating.
12 hours ago (when that last picture was taken) I De-Hulled my crop using the Bowl Method (described 1/2 way down our De-Hulling page), so I Drained especially thoroughly after returning my Kale Sprouts to my Easy Sprout.
Now I can snap the Solid Lid onto my Easy Sprout, or put my sprouts in a plastic bag (or better), and put 'em in the fridge. But, I'm gonna eat some first!
I can't decide if I should make a grilled cheese on my homemade sourdough...
or a salad.
Maybe I'll have both =:-D