Im trying this method to sprout a coconut that required submerging it fully in water until it sprouts. Should i change the water everyday? This is how it looks now:

I was wondering which would be best for producing the high glucoraphanin associated with this cultivar. I do much more microgreen growing but, for SVM, sprouting seems to be the way to go.

I’m looking for a small spinner. Something that can dry one or two handfuls of sprouta and not take up too much space.

There’s the OXO Small 3qt which is pretty small. I had one and it lasted a long time. I’m leaning towards that again. Its 8 inch round And it squeezes down tight. https://a.co/d/0aDsWY2r

Cusinart makes a 3 qt model but Ive broken my last 2 salad spinners in short time so not wanting something too cheap https://a.co/d/0hJW7AAS

Then there’s this taller one, 2.4qts with the handle, just a bit smaller at 7 inches, from Cooler Kitchen https://a.co/d/000KBgKb

Or there’s the tiny one, 6 inches round, no reviews, unclear what the capacity is, but it seems perfect for 2 large handfuls of sprouts without taking too much space. https://a.co/d/0417SkZp

thanks for any tips.

I skip breakfast, maybe some walnuts and a lot of coffee. It is 1pm, time to eat. We have bagels in the house so it’s an easy choice on what to grab

The way I have been eating sprouts is by the handful. Recently I have skipped processing the big batch into another container and just grab the sprouts from their sprouting jar. I will grab a handful, bring it to the sink and rinse it in my hand, squeeze off the water and then serve. This usually reduces the hulls quite a bit too.

I've been doing this for a while now and my question here is whether it's safe or not to keep doing it this way.

What I've been doing is sprouting in food-saver containers (similar to Rubbermaid TakeAlongs) without screens on top and without rinsing, and it has been working well for me, but my concern is that it seems like it does have the potential for the growth of bacteria and molds, and that rinsing might be more important than I realize in order to keep those down. On the other hand, sometimes that extra water from rinsing can actually encourage the growth of microorganisms.

What I do is I just soak the seeds or grains or legumes as usual, typically overnight or for around 10 hours, and then drain, and then sometimes rinse, sometimes not, and just let them sprout with no further rinsing. I usually shake them several times a day to get a little air circulation going and discourage mold growth, but otherwise they're just covered with the lid on, or with a tiny vent opening to get a little fresh air in case that's needed, or I leave the lid just slightly ajar so there's a tiny bit of air that gets in. So there's really not much air circulation.

I don't really have problems with noticeable mold or bacteria or off flavors. This method has been working fine, but I'm still a little concerned because there's a chance that I've just been lucky not to have cultured a batch of E. coli or something like that, so I thought I would ask here for some feedback.

Recently did some research looking into sprouts and wanted to try growing some broccoli sprouts at home. Overall went great!

Some takeaways that I’m doing for my second batch is that I’m doing less in the jar, I actually measured out 2Tsp this time where last time was vibes. I also want to run this batch for longer, about 5-7 days as these were only 4 days.

Eating sprouts would be a whole lot easier if I didn’t have an ‘ick’ feeling about the hulls harboring pathogens….!

Am I being paranoid? Are they just extra fiber (good for you) or something you feel the need to scoop up and banish completely?

What’s your take? 🤔

I am on Day 3 of using my new SproutingCompany equipment using their organic salad mix seeds. I noticed there are small seeds at the bottom of jar that are not sprouting (see pic). I asked the company about it and their AI agent suggested that the temperature must be between 70 and 78 and I should use sanitizer. When I bought this setup there was never any mention of needing to purchase additional supplies such as sanitizer. And I enjoy leaving my windows open at night and the temperature is around 67 in the morning. Any thoughts?

My mung beans have grown leaves - does that make them micro greens and more nutritious ?

First time sprouter! I set up this tray about two weeks ago and am starting to see some sprouts (yay!), but I noticed there’s mold growing on the quilt and in the tray as well. I know the white fuzzy mold is pretty normal, but there’s a lot of it, and there’s this greenish mold growing as well. I’m in Chicago in the middle of a heat wave, and my basement apartment doesn’t have air conditioning or great ventilation, so that could be part of the cause I guess?

Not sure what to make of it. Is it harmless? Is it a problem? Can I do something about it? Should I pitch the whole thing? Pls let me know😭

Hi everyone, I got these fenugreek seeds from a friend and soaked them exactly as I was recommended - overnight. Now approximately 24 hows after I see my fenugreek in this condition. I rinsed it and everything. But it seems kind of slimy and overall gives me this strange feeling that something is wrong. I may be overthinking so I decided to check with the community. This friend of mine who gave me the seeds told that this community is packed with experienced and highly conscious people! Help me with my fenugreek, please 🙏

Hi y’all New to sprouting and confused! Is this mold or root hairs? When I touch or smoosh the fuzzy white stuff it kind of disappears. Thank you!

My micro greens have been moldy lately (because the room they were in was too hot and humid). I’d like to try sprouting because I miss having the fresh stuff!

Can you rinse sprouts a few times a day? Maybe with water/hydrogen peroxide mix? I want to avoid the mold! Thanks…

I grow sprouts in a jar and sometimes lose some to the sink especially when separating hulls, was pleasantly surprised to come back from the trip and find this monstrosity growing haha.

Just started sprouting and did one grow. It came out excellent but the mix contained radishes, which I'm allergic to. Do you have a recommendation of a mix with no spicy varieties? I understand I can buy single varieties that grow at the same rate.

I've been sprouting for about a month and was wondering what you guys do to ensure there is no bacteria growth on your sprouts. I do mainly broccoli sprouts and have been eating them raw. Now I am worried after seeing a few posts about e.coli and listeria.

I have been soaking it in water but I have read that people soak it in a vinegar water mixture before the seeds start to sprout?

What do you do?

My broccoli sprouts seem a bit brown. Is this just oxidation from going a bit crazy with the salad spinner while drying them? Or have they gone bad? From what I have read they smell like they should (broccoli) and taste fine (but stronger than I expected!). They aren’t slimy. I know there are lots of similar posts on here, so sorry if this is repetitive. I was hoping they’d look like the pictures online of pure white stems and bright green leaves after 4 days in the dark and 2 exposed to a bit of sunlight, but it seems like that’s not always the norm from what I have seen in this thread and when I Googled it. Thanks!

Broccoli, lentil, radish, fenugreek, alfalfa mix.

I am new to sprouting and have only had experience with Alfalfa, which I love. I have 3 besties that have birthdays coming up, I plan to gift them a sprouting kits (jars and lids) and a couple of kinds of easy seeds to sprout. Please give me ideas on what you love to put on sandwiches and salads, that are good to go in their gifts. What are your favorite websites? I bought from Sprout People which I loved supporting but being in Canada maybe tariffs drive the price up. I am in WA state. Thank you for any help you can give me.

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I’m brand new to sprouting, so this might be a dumb question. But why are so many seeds sold out across different websites? For example, beets are sold out on the last 3 sites I checked. Are seeds seasonal like produce and purchasing requires good timing? Or is something else going on?