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Sprouting
Last Post 08 Sep 2015 03:32 PM by Serena. 5 Replies.
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Jacqueline WarfieldUser is Offline
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26 Aug 2015 02:34 PM  
For some time, I have tried to figure out how I could have some type of emergency food preparedness system. Some of my ideas flopped; food rots, bugs take over or thin plastic water jugs spring leak.

I have experimented with vegetable fermenting with a starter. So far, I have done it twice and it is not complicating. I believe the third time, I will be comfortable. Here is the video clip of how to make fermented vegetables with a starter.

http://products.mercola.com/kinetic-culture/

I also had the thought of trying sprouting, so I purchased a starter kit from www.mercola.com. This is a little video clip on how to start sprouting.
http://products.mercola.com/sprouting-seeds/


In response to El Moya’s thought on food emergency preparedness ideas, I am sharing this with everyone.
Tags: sprouting, fermented vegetables, emergency food
Dee StewartUser is Offline
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26 Aug 2015 02:39 PM  
Thanks Jackie.
I was just looking into the sprouting.
Blessings,
Dee
Tucker RogersUser is Offline
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31 Aug 2015 03:31 PM  
Something not to hard and which has great nutrition are sunflower seed sprouts. Sprout the seed for about 2 days, then plant on a bed of soil (can be shallow-like a baking dish) and in a few days they will grow small 2 leaved plants snip these with sissors and add to salads, etc.-- sometimes they will grow another set of leaves. Do not use packages of sunflower seeds that are for growing flowers. Make sure to get the sprouting seeds from a health food store--of course if you choose, these will grow into sunflowers also, if you allow them to grow.
SerenaUser is Offline
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02 Sep 2015 02:52 AM  
I love sprouting crunchy sprouts - brown lentils (which I think are actually called green lentils) and some mung beans and dried peas. Makes a nice combo. It's so simple. It's easy to do. Just soak them in a bowl of purified water for 8 or so hours (peas take a while). In my experience it's not too crucial to be exact. Just as long as they have enough soaking to wake them up and not too much so they start turning brown at the edges (but it takes a lot of soaking to get that far). Then drain off with a strainer to get all the water out of the bottom of the bowl and tip them back in the bowl. You can rinse it again if you like but it doesn't seem to make a difference to me and they get rinsed again later anyhow. Keep them on the bench and rinse them again 2-3 times a day. When they start to grow little 'tails' (sprouts) after a day or so they can really start to take off so I end up storing them in the fridge (preferably not so wet but covered so they don't dry out) to slow them down a bit. It depends how warm your house is how long it takes. If they really dry out too much or didn't seem to get started I just soak them again for a little while (1/2 hour?) in lieu of rinsing. They are nice eaten with a spoon, added to salads or on top of a cooked meal. They have crunch and an earthy taste, if you like that kind of thing.
David C LewisUser is Offline
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08 Sep 2015 02:38 PM  
Thanks, Serena. We love sprouting lentils, too, and have a favorite salad that is very tasty and healthy.
I gave a demonstration speech on sprouting when I was a senior in high school that was a requirement for speech (communication) class that was a prerequisite for graduation. I showed 3 different common ways to grow sprouts. A guy named Peter Sollberger was in my class and he ended up being the key sprouter for a spiritual community when we were on "Diet #1" which was primarily a raw food diet. Those were the days! Haha!
SerenaUser is Offline
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08 Sep 2015 03:32 PM  
That's cool! Thanks for sharing David.
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