new and needing help!

[zumaqueen]

 
I'm very new to sprouting- right now I'm trying to figure out what I like.  Our first batch was the protein packed bean mix.  I think I had good results, but noticed that leaves were just starting to peek out...even though we were not even on day 3.  Current batch is the 5 mix salad...I noticed furr on the sprouts, so I'm guessing that is mold.  What did I do wrong?  Only on day 2.  I rinse 3 times a day at least. 

Should the rinse be in warm or cool water? or does it matter?

I've noticed the a brownish residue in the bottom of my bowl (used to hold the jar at an angle)?  Normal or a problem?

And how do you know when they are "ready"?  Or when you've gone too far?  Is there such a thing as "too soon"?

Was the furr mold?  What caused this and how to avoid in the future? Is the whole batch bad now?   

I'm guessing that the smaller seeds will give smaller sprouts.  so when you have a mix, do you harvest when most are at expected lenght? I found that some were just starting, while others had leaves peeking out...


Thanks for any advice! 

[Arial]

I'm be interested to read other contributions since I never had "formal" instruction for sprouting.

I've been sprouting for years and never had a single problem except for occasional old seed that wouldn't sprout (but not from this site). I use sprouts for salads, smoothies, wherever I can figure out to put them. If it is a bean sprout which I don't especially like, I put them in the food processor and pulverize them and then I can't even tell they are in the salad. When I make green smoothies I put in sprouts by the handfulls.

I use jars (pickle, canning, whatever I have empty), put in the seeds and rinse them, secure a piece of plastic screen over the top with a rubber band, soak per instructions and rinse two or three times a day. WGK (Wheatgrass Kits) has good instructions with all their seeds. Makes it easy.

I have a dish drainer under the sink. I upend the jars of seeds in the drainer so they drain well. When the sprouts seem about right to me I set them in a bright window so they can turn a little green, then put a lid on the jar and put them in the refrigerator. My son is with me right now, he drinks green smoothies in the mornings and so I made the bean and lentil mix--enough to fill a large salad bowl--covered the bowl with plastic wrap and put them in the refrigerator that way.

Sometimes when I take the sprouts that I want out of the jar, the next time I needs sprouts the jar it is full again. Take out what I want and next time it is nearly full again. They don't necessarily quit growing just because they are refrigerated.

Although I am interested to compare my experience and methods with others, my point is that it is incredibly easy to have great fresh sprouts. I think that if you just do it you develop your own methods in time. I have never paid attention to any discoloration--I have left them at times until the little ends of the sprouts started to turn brown from being too old and having no soil to draw on I think--but I used them without a second thought.

Has anyone here had a problem with mold on sprouts? I never have and didn't know that could be a problem.

[thcompguy]

Just starting up on this edible sprouts growing thing again that I used to do years ago in my hippie days, hahah.
So I have been doing some reading, and just purchased a package
locally of some Sprouts Alfalfa, organic certified by Botanical Interests. Even though I think I am really gonna like this WheatGrassKits.com, wow so cool so far, I did really like one thing I read on this package just a bit ago. Have not opened it, as there is supposed to be more documentation on the inside, but get this, this is really cool, and it concerns serious disadvantages that could develope even though much of what we use is Certified Organic. The concern being that in the last few years there has been so much danger of eColi and such mostly because I think people are fertilizing their growing production with manure that has not been composted correctly/thoroughly and we end up with this so-called epidemic of the ecoli and samonella ........ so get this. They say as a precaution, please disinfect the seed prior to sprouting by soaking in a 2% bleach solution (1 tsp. bleach to 1 cup hot tap water) for 15 minutes, then rinse thoroughly.
I just thought that so cool to read and find out how easy it is to be completely reassured that you will end up with no unwanted effects, and just good nuitrition! Neat huh?
So also, the deal with what maybe looks like mold on some of the sprouts may just be the hairly parts of the roots that only appear to be mold. Make sure you drain good and I think they are usually ready to put in indirect sunlight after 5 days or so, to green them up. Then before putting into fridge, drain for a least 8 hours I think, and seal tight so the fridge's moisture removal system does not dehydrate them and turn them brown on the tender hairs that are on the stems. The best way to test for a possible mold buildup would be to eat a sample, and if then you still think it is mold, they say to remove the moldy areas and also a little of the fresh that surrounds the moldy areas.
Hope this helps you, even though it has been a long time since you wrote your entry.
Make sure when you rinse, that you drain well. They say to rinse with cooler water if you think the room has been hot, and if the room has been cool, that slightly warm water would be better I think. I would hang with cool water myself. I used to do alot of bean sprouts, they were large stems and now I will be starting with Alfalfa, and they will be skinny, but tasty on a turkey sandwich is my hope! *S*
I think mold develops with improper drainage and/or not rinsing enough, but I think 2-3 times in a 24 hour period is supposed to be sufficient. Once in the morning, once midday, once before bed and you are set. If you miss midday, no big deal-day. hahaha
I may get into the brocholi, mung beans, and a few other treats later. I am just tired of iceberg lettuce anyway, Hmmmm. Tired of high prices too, but these guys look pretty reasonable, so is nice to see. Looks like a good group.
Hurricane Ike is approaching the TX coast tonight, with my being in Dallas/FtWorth area, it looks like Ike may offer me a bit of relief and not come too close to us here. I can only pray for all the others!

[Arial]

Hi and welcome! Glad you joined us. Thank  you for that hint about the 2% bleach. I have not had a problem that I notice with sprouts, but I make rejuvelak (in case someone wonders, it is wheat soaked and fermented for a couple of days for a base for smoothies, soups, etc.). I have not figured out why sometimes it tastes okay and sometimes it's so strong that I don't use it. I suspect that it is some bacteria that does not belong there. I think this might be the solution. I will definitely try it.

[Arial]

Well now I have a question about the bleach solution. I like the idea but if we soak veggies in it for 15 minutes, won't the plants absorb it and we will be eating chemicals? Would not that negate the fact that we bought organic? I loved the idea but then I got to thinking . . . .

Any opinions?

I think we are all going to have to take up organic gardening. Maybe even "square foot" or "intensive" gardening in small yards. But still . . .

[donosmom]

What about food grade hydrogen peroxide?  I don't know a whole lot about it, but I've read that some people use it to wash veggies and disinfect other things as well.  That's one of the things on my "to get" list.

[rose251]

Regarding the bleach, I read that this should be done to the trays used.  Or jars. 

[wheatgrassguru]

Sometimes if there is a little mold on the seed, it is on the outside.  Normally you can put your sprouts in a big strainer and power rinse.  The mold should just rinse off.  When I sprout, I sprout on my kitchen counter for 3 days.  Then I put the entire container into
the refrigerator and continue to rinsed them once per day.  they will continue to grow in the fridge, but more slowly and then normally they won't get mold or go bad before you are ready to use them.  My seeds stay good for as long as two weeks in the fridge.

[wwhermit]

There has only been one...ONE case of ecoli related to any sprouts.  That was alfalfa, many years ago, and had nothing to do with manure.  What you are reading is a company covering their butts.

There is no need to use bleach, peroxide, or any other chemical in sprouting.  Use clean trays, jars, etc, rinse 3 times a day, allow those sprouts to dry well.  Remember, sprouts don't grow in water, they grow after drainage, in air!

You'll be fine as long as you use clean procedures.

WWhermit

[Dan]

Hi guys,

Was just browsing and saw this site.   Apple cider vinegar will kill e-coli or other bacteria or viruses.   Google it and see.  Apple cider is 5% acidic, so dilute it.  And, it's good for you. 

Dan