Sprouting in a sack or bag is an easy way to sprout larger seeds such as chickpeas and other beans. In a bag, the larger seeds get more ventilation than in a jar, and it’s just as simple!
INSTRUCTIONS FOR SPROUTING IN A SACK
1. Choose a Sack or Bag.
- Mesh reusable produce bags work well, as long as the mesh is fine enough to contain the seeds.
- Commercial sprouting sacks are available, made from linen or muslin.
- Make your own bag using a large square of loose-weave cloth and a string for tying the ends and hanging the bag.
2. Rinse Seeds.
Rinse seeds well with cool water (around 70ºF) and drain. Remove any debris, stones, or broken seeds.
3. Soak Seeds.
Place rinsed seeds in a jar and fill about ¾ full with cool water. Cover with a mesh lid or cloth, secured with a rubber band, to allow air flow.
A general rule is to soak at least 8 hours. Some larger seeds may require a longer soak. Soak until the seeds have doubled in size.
Keep in mind that temperature also affects soak time. In warmer temperatures, the soak time is shorter. In cooler temperatures, soak time is longer, and larger seeds like chickpeas or kidney beans may require a 24-hour soak.
4. Transfer Seeds to Sack and Drain.
Transfer seeds to a sack and hang for draining. It is important to drain the seeds well, for several hours, while allowing plenty of air circulation.
5. Rinse and Drain.
Rinse sack of seeds gently under running water or dunk in a bowl of water. Handle with care to avoid breaking or damaging new sprouts. Rinse about 3 times per day, for 2-5 days, or until sprout tails just appear. Larger beans often require more time to sprout.
6. Rinse, Drain, and Harvest.
When sprouts are ready to harvest, rinse one final time, drain, cook, and enjoy.
EATING SPROUTED LEGUMES
Sprouted beans still require cooking. Cooking time will be reduced, however, so plan accordingly. Enjoy sprouted legumes in these recipes:
