How To Use the Kitchen Crop Sprouter

The Kitchen Crop Sprouter is simple to use. Just follow the directions in the "Manual" link below to start sprouting in no time. You can also check out our video above for a tutorial on how to use the sprouter.

The Kitchen Crop Sprouter employs a hydrophobic irrigation system designed so that you do not have to presoak your seeds beforehand. This system leaves more water in the trays when the seeds are dry, so they can have that extra water to soak up. When the seeds begin sprouting you will notice the amount of water left in the trays is much less but still enough to keep the seeds wet so they don't dry out.

The process of growing sprouts in the Kitchen Crop Sprouter is simple. After placing the correct amount of seeds in your trays, stack them on top of each other. Water each day 2 or 3 times and rotate the sprouting trays until the sprouts are the size you like. The hydrophobic drip system transfers water from the top tray down through all the trays in your stack. When you want the sprouts to stop growing, simply put the sprouting trays in the refrigerator.

A Word On Mold

Many people mistakenly think they have mold on thier sprouts when in reality they are seeing tiny roots growing off their sprouts. As long as you are cleaning your sprouter before use, you should not have mold problems.

Ideas For Eating Sprouts

Salads: Blend sprouts with lettuce to boost the nutritional value of simple salads. Sprouts by themselves make a tasty side salad, or you can combine them with raw vegetables for dipping.

Sandwiches: Dress up any sandwich with sprouts. Thin sprouts, such as alfalfa, broccoli or clover are ideal for cold meat and cheese sandwiches. For adding something extra to hot sandwiches, use larger sprouts, such as mung bean and lentil. Use sprouts instead of lettuce in tacos, burritos, pita sandwiches, and wraps. You'll love the taste and crunch.

Soups: Use very young sprouts (2-3 days) as garnish for soups. Use large sprouts, like mung bean and garbanzo, for hot soups, and small, delicate sprouts, such as alfalfa, in cold soups.

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