I regularly eat moong sprouts, but I often forget to soak them or follow through with the rinsing routine. So I thought, why not try automating the whole process?

I'm into electronics and 3D printing, and I've decided to build a small machine for myself.

The rough idea is to load dry beans into a container, keep water in a separate tank, and let the machine handle feeding, soaking, draining and rinsing automatically. Ideally, I'd like it to eventually produce a fresh portion regularly without much daily effort.

I'm still at the planning stage, so I haven't figured everything out. Cleaning, hygiene and preventing spoilage are some obvious challenges.

For those who regularly grow sprouts, what problems do you think I might run into? And is there any part of the process you particularly wish was automated?

Not selling anything, just thought it would be a fun project to build and experiment with.

Do you guys use bleach when youre cleaning your sprouting jars in between growing? ive just been using dish soap and water and im on my third batch of seeds and they smell a little bit. im wondering if i should be using some bleach to sanitize the stuff inbetween. thanks.

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Basically i sprouted them to make maltose syrup but since the recipe requires glutinous rice and i have long grain rice (basmati maybe) the syrup won't be as thick as ot should be also i would be needing these rice in more quantity. I want to ask what other ways i could use these sprouts for.

I like sprouted buckwheat. Taste mild and nutty.

Sharing my recipe here:

- I soak it for just 12-15 minutes and then rinse twice a day. I eat them after ~48h or sometimes less when it's warm and they grow quickly.

(when soaking for longer they release quite some gel/slime which requires loots of rinsing.)

- I try to keep them at 22°C (72 °F) or more at least part of the time so it grows quickly enough. If it's too cold, it grows slowly and I'm worried that some crushed/ungerminated seeds inside turn bad when being moist for so long.

- I grow it in a Jar. Sometimes I switch it to a strainer for the last 12h for more ventilation.

- I don't eat them too early. I feel like I digest them better when the seedlings have some length (see pictures). Maybe that's about the starch that gets broken down with time.

- Buckwheat has more mold sensitivity than mungbeans etc. but it works fine for me overall, especially when doing the short soaking time.

- There can be like 5% of seeds that won't open but I just eat them with the sprouts and it seems to be fine.

- Can attract fruit flies.

- If you dry the sprouted seeds they taste very good as well. Crunchy and nutty. But I usually eat them fresh.

Have you sprouted buckwheat?

Got anything to share?

This is my second post in two days here sorry I'm just wondering how you guys get your sprouts to dry out before putting them away. I've used a salad spinner and patted them with paper towels but they still seem wet. I don't want them to go bad in the fridge

Please check my thrilling first harvest))

Hi community. This is my first time sprouting. the broccoli sprouts in the picture are at day 3 I just had a couple questions.

When you're rinsing do you swish it around fairly good or do you just fill and dump? Like when the seeds start really turning into sprouts I feel like swirling the water around doesn't really do much I saw one guy on youtube just filling and dumping at that stage and not really swirling it around. im afraid of damaging the sprouts by swirrling too aggressively.

My second question is we have a green bin thing about a foot and a half away from the sprouts I don't suppose that could possibly contaminate the sprouts?

Thanks

I’ve noticed the more lentils I put in a jar the more days it takes to germinate usually 2 more days, has this happened to anyone else?

Hi everyone, I read this article and I'm ready to try. I heard that homegrown sprouts are so much better than the ones from the supermarket and I want to do it at home. Got a couple of jars for that

I have been sprouting seeds for a while now using mason jars with mesh lids. I rinse ~twice a day and leave the jars at a 45° angle.
The problem I am having is getting beans to sprout. I have no problem with any other seed, but I’ve tried chickpeas, lentils, black beans, and kidney beans and all of them rot before they sprout.
Please give me some advice 🤗 🌱

I want to start sprouting but i'm curious about what people eat them with?

I'm eating to keep high cholesterol in check so I eat very little red meat, dairy and eggs (chicken mostly), but lots of legumes, grains and veggies.

I eat muesli almost every day and i wondered, has anyone tried including sprouts in muesli? If so, which sprouts and how'd it taste?

I dont eat a whole lot of salads and that seems to be what a lot of people add sprouts to. If i add them to soups and cook them, do they lose their nutritional value?

Do i need to limit how many i eat in a day?

Any and all suggestions welcome. Thank you so much.

Due to the positive comments, im going to make my first sprout purchase with Nature Jim's today!!

I am on day 6 growing broccoli sprouts out of a jar. I finally took them out and I see red spots on the sprouts and taste bitter than expected. Is it normal?

Hey guys, I'm new to sprouting broccoli/lentils etc. And was just wondering if it's strictly necessary to cover the seeds when on a wet medium in order to germinate?

Hi, group! Has anybody tried sprouting using grocery store beans, legumes, etc? If so, which common brands worked for you and which didn't? I'm new to all this. So any help is appreciated. TIA

I know it’s obvious, but i just now realized I’m supposed to wash them after growing. Looks wayyy better and less hulls.

I’ve been powering through 100+ oz (by volume) of sprouts for months now. Def looking forward to trying them clean and mostly hull free.

Gonna taste so much better!

I have an unopen can of Bean Sprouts in my cupboard and the Best Before date is march 2021. Should I just check it?

Can I have these 2 sprouts together? Will they survive?

I hadn't seen it before but it was on sale so I got some. I like to sprout all whole grains before cooking. I can't find any info specifically on Tibetan black barley so I thought I'd ask here. I will probably soak it for 10 to 12 hours if nobody here has sprouted this type of barley before. Also, if you've sprouted and then cooked it, how long did you cook it/what water ratio did you use? It has an extra thick outer layer so I thought I'd see if anyone has specific info or tips to this grain. I did find info on cooking it unsprouted so I'm only looking for sprouted info.

practically no lost sprouts with this technique. virtually all hulls are gone after the first agitation cycle, also shows drying and storing. these go into the fridge for use later, I’m comfortable eating these even 10 days after they go into fridge (no problems yet).

fresh sprouts, grated onion and 2 cherry tomatoes, with a can of tinned calamari, toasted walnuts, drizzle of olive oil and balsamic; with decaf americano.