1. Put 2 tbsp of seeds of your choice in the bottom of the jar and cover with water to soak for 12 hrs.
2. After 12 hrs rinse the sprouts with fresh water (not too cold) and drain the water through the strainer lid.
3. Screw on the top lid, but not too tight – to allow air circulation. Turn Kefirko upside down.
4. Rinse the sprouts every 24 hrs, and in 4–6 days they will be ready for use, packed with vitamins and nutrients: they make a delicious meal on their own, but can also be added to salads and other dishes.
Fresh sprouts are a highly nutritious addition to salads, sandwiches or snacks. For sprouting use seeds with high germination which means they will sprout nicely and fast. You can also choose depending on color, texture, size and flavor.
Typically we use for sprouting: Alfalfa, Arugula, Mung bean, Fenugreek, Broccoli, Radish, Mustard, Kale, Onion, Garbanzo beans, Wheat, Lentil, Grains, Beet, etc. Choose the seeds that are organic, non-GMO, untreated, have tested negative for the presence of E. coli 0157 and Salmonella.
Sprouting usually takes a few days. First you have to soak the seeds in the water for at least 8 hrs up to 24 hrs. Then depending on the seeds, sprouting can take 4-6 days until the sprouts are ready to use.
We recommend rinsing the seeds with fresh water 1-3 times a day for best results. Gently rinse the sprouts to avoid damaging new sprouts. Be sure to drain the sprouts well before leaving it to sprout again.
You can store sprouts in the fridge for a few days. Make sure to rinse the sprouts carefully then draining them as much as possible. Put the drained sprouts into a glass or plastic container and seal it tightly.