Broccoli sprouts – Broccoli seeds being grown as a sprout in the small sprouting colander, full of organic nutrients from overnight and 6 daily 10 min. soak/drain, then stored in the fridge where they will continue to grow slowly for the next 2 weeks. See the process in slider below, click on picture for full-screen view then select the back icon in your browser to return to this page. (The slider has a full-screen icon, bottom right)

The secret to growing SUPER Charged Broccoli sprouts is to soak in bio-activated organic nutrients, initially overnight e.g. for 8 hours and then each day for 10-30mins, then rinse/drain for another three or four days, and in the last few days remove any husk or un-sprouted material, then secure the cover and place in the fridge where it will continue to grow for at least a week.

Note:-

Radish sprouts versus broccoli sprouts: A comparison of anti-cancer potential based on glucosinolate breakdown products.

The implication is that radish sprouts have potentially greater chemoprotective action against carcinogens than broccoli sprouts when hydrolysed under conditions similar to that during human consumption.

https://espace.library.uq.edu.au/view/UQ:316160

Also to note the Broccoli, Alfalfa, Fenugreek, Mung bean etc that we sell are tested in Au for the presence of pathogens such as Salmonella, E. coli etc.

NB- small sprouts such as Alfalfa or Broccoli can form a tight mesh, which can lead to overheating and also makes it harder to get rid of un-sprouted material such as husk (the outer covering of the seed which is shed when the seed sprouts), so we suggest you mix these with a larger sprout, the best one we have found for this is Radish, this creates more air and space between the sprouts diminishing the chances of these problems occurring.

This is a picture of Alfalfa Broccoli Radish loose sprouting mix ready to eat. You can see how clean they are i.e. no husks as they have been washed away in the sprouting process. Click to hide

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Broccoli sprouting test July 2021, top left-hand corner seeds are soaked in probiotic nutrients, then pictures day 1 to day 4, showing excellent germination 90% plus. At this stage they’ve been under the sink not in direct sunlight the 4th picture shows the 1st stage of husk removal and greening. Click to hide

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Broccoli sprouting test July 2021, the picture in the top left shows the sprouts before they are soaked and rinsed in the morning, some people think that those fluffy white areas are mould, if you look closely you will find they are the fine lateral root hairs and after you’ve soaked and rinsed you won’t notice them because they will be wet and clinging to the taproot. The picture at the bottom right shows the finished ready to eat or store, Broccoli sprouts with most of husk removed. Click to hide

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Broccoli grown as a Sprout in one of our small sprouting colanders, this is about 35mls of seed. Click to hide

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Here are the stages of the current test I’m doing for our 70+% germ. Broccoli, it also shows you the last stage which is getting rid of any unsprouted seed at the base i.e. lift up the mass of sprouts shakeout anything at the bottom and gently rinse the base of the sprout mass so you get rid of any unsprouted seeds still trapped in the mass, you do this on the last couple of days. (This step is not necessary if you are using in conjunction with our large colander, which has largest slots and these unsprouted seeds will disappear through these largest slots).
When you’re ready to store them, leave the cover off i.e. in the morning and then in the afternoon/evening put them in the mesh bag zip it up tightly, put it in the washing machine and select the spin only cycle, then place the mesh bag inside a cotton bag or towel or something that will absorb moisture, and put it through the spin cycle once or twice more. Then add the sprouts in the mesh bag to a dry cotton bag, place inside a plastic bag seal the plastic bag and place in the fridge, then once-a-day remove from the fridge, change the cotton bag and invert the plastic bag and then reseal and replace in the fridge. Also to note when you’re taking the sprouts out your meal put your hand in amongst the mass of sprouts and fluff them up i.e. bounced around in your hand so that they’re not clumped together. Clean the colander and start again. Click to hide

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Video – Sprouting Process Sm. Colander

A short video showing the Colander Small Sprouting process. It shows the basic colander also the use of extra colanders with 6 large slots. Click to hide

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Video – Cleaning Sm. Colander

A short video on how to clean your colander, we provide a small tool with our Sprout kits that fits the shape of the grill insert which chops the top of any sprouts caught in the grill making cleaning that much more simple. Click to hide

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…Sprouting in a Small Sprouting Colander…

The advantages of our sprouting colanders:

1- The colanders come with their own drip bowl.

2- They have different drainage settings i.e. they can be set flat e.g. use for the 1^st few days and then at an angle for even better drainage and aeration as the sprout mass becomes larger.

3- They also come with a flat perforated optional lid/cover

– ensures they do not dry out but still allowing good aeration

– allows for excellent storage conditions in your fridge, you can even stack several on top of each other. I use them with the lid on flat in a cool dark place for the 1^st few days, I then place them in the light, again with the lid on but at an angle, ie as the sprouts become denser they need more air. For the last few days I either divide them into 2 separate colanders, there is a version available with large slots in the base that can be used at this stage to aid in husk removal, personally I combine several small colanders into one large colander for the final greening and de-husking process and then store the large colander in the fridge with the cover in place. This gives you an excellent cycling system whereby you immediately restart one of the smaller colanders.

4- Another difference with our sprouting technique is that we supply bio-activated organic nutrients which you soak the seeds and sprouts in once a day, what this means is that the nutritional content is many times greater than if you just rinse them each day in water, basically what is happening here is that the organic nutrients contain 99% of the major and micro trace elements (Azomite, Dolomite, Kelp, Humate-decomposed prehistoric plants etc), these are then fermented to make them more easily absorbed by the sprouts, which then present these minerals and trace elements in a bio-available form to you, truly giving you a super food. This also means that they will last longer in the fridge not to mention they taste better.

Video – Sprouting Systems Overview

This is a longer video giving a complete overview of our sprouting systems and techniques. You will see how to use our small sprouting colander by itself and combined with the larger colander (which is what I use to grow 4L of sprouts per week). How they can be used to grow mung bean sprouts, and much more. Click to hide

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Video – Sprouting in Sm. Colander

A short video showing the Colander Small Sprouting process. It shows the basic colander also the use of extra colanders with 6 large slots. Click to hide

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Video – Cleaning Sm. Colander

A short video on how to clean your colander, we provide a small tool with our Sprout kits that fits the shape of the grill insert which chops the top of any sprouts caught in the grill making cleaning that much more simple. Click to hide

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…Sprouting Videos…

My favourite combinations are

– Broccoli, Radish, Alfalfa, Red Clover, Fenugreek Kale, e.g. preferred mix is 20ml of each. This gives you 1 full 4ltr colander of yummy tangy sprouts.

– And 1.5L colander of Pea(Massey Gem) sprouts..

– And 1.5L colander of red Lentils sprouts.

Sulforaphane is a powerful antioxidant with numerous benefits, including being anticancer, antimicrobial, and anti-inflammatory. Broccoli and broccoli sprouts contain the highest amounts of glucoraphanin, the precursor to sulforaphane, and eating them raw will give you the most benefit. But all of the cruciferous veggies bring health-boosting goodness. There are some supplements on the market that contain sulforaphane, and they may have benefits, too. But the most economical way to get it, as with most nutrients, is from your food. Incorporating broccoli and broccoli sprouts into a well-balanced, whole foods, plant-based diet will help to keep you on track to health.

This is the method I now use to store my sprouts and also other vegetables. For sprouts then it’s best to store them 1st in a mesh bag, the reason for this is that any damp material will not stick to the cotton bag (meaning you do not have to wash the cotton bag every time you change it). So the simple procedure is put the sprouts inside the mesh bag, zip it up, place inside the cotton bag, then place inside a plastic bag that doesn’t have any holes in it, gently squeeze the air out and secure with the clip.
The trick is to make sure that the sprouts or vegetables are not too wet. To achieve this with the sprouts I leave them at a 45° angle with no cover for half a day then I remove any water in the base and turn the sprouts upside down and leave for another half a day. Because we’ve been soaking these once-a-day in the nutrient solution the sprouts are full of moisture, and it is only the outside edges that are drying, so after adding to the mesh bag, cotton bag, plastic bag, each day I just swap the cotton bag and turn the plastic bag inside out. This gives me enough fresh sprouts, for up to 10 days. So, change the cotton bag, invert the plastic bag, daily as above, this habit stops me leaving them for too long and the cotton bag becoming mouldy. This is the reason we supply 2 cotton bags with the kit. Click to hide

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This picture shows the parts you get with with our vegetable storage system for keeping your sprouts/leafy greens/general vegetables fresh in the fridge. The reason for the 2 cotton bags is to make it easy to swap them over, which you need to do on a regular basis if your vegetable item is producing too much moisture and the inside of the plastic bag has a lot of condensation on it. Click to hide.

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Here we see the procedure for storing some vegetables, in this case a cob of corn and a cucumber. Step one is to make sure you remove any surface moisture (just leave them in a well aired place for a few hours and this will happen) wrap each 1 in a paper towel then place in the cotton bag, then inside the plastic bag, remove the air and secure with the clip supplied if the paper towel becomes damp just replace it before the cotton bag becomes saturated. So the minimum would be to invert the plastic bag so the condensation is on the outside each day, if there is no condensation than the cotton bag probably doesn’t need to be changed or the cotton bags.
Sometimes I purchase a cauliflower early in the week when they come fresh into the shop, when I get them home I remove any outside leaf, trim off any spots of mould on the outside of the cauliflower, allow to dry for a few hours and then place inside the cotton bag and then inside the plastic bag and seal with the clips. I take this out at the end of the week when I’m going to make my cauliflower, potato, pea curry and it looks as good as when I put it in, maybe after a couple of days invert the plastic bag that’s about it. Click to hide.

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This cotton bag is also designed to be used as a carry bag, it comes with handles for your hand which are also used as part of the folding mechanism i.e. folds into a small package so it can easily fit inside your normal carry bag when you go vegetable shopping i.e. the one that fits over your shoulder, this 1 can be used to carry delicate fruit/veggies and comes with a convenient handgrip. Folding process shown on the next slide. Click to hide.

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Here we see the process of using the handle strap to secure a small folded version of the bag. Step one is to fold in thirds, step 2 flip over so the open part of the strap handle is on the top, again fold in thirds, on top of one another, with the final fold going through the strap. Click to hide.

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If bag becomes too moist and left too long in the refrigerator, it will develop spots of mould the simple solution is to soak in bleach for a couple of hours, then soak in freshwater and rinse clean. This is why it’s important to change the cotton bag every day or 2 and turn the plastic bag inside out so the condensation is on the outside.
Store and reuse just topping up with bleach if it becomes weak, this way you will not be pouring it down the sink which is not good for the environment. Click to hide.

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Video showing how to fold into a very small package ready to be used when necessary. Click to hide.

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…Sprout/Micro-green/Vegetable Storage System…