Actually, it may be over the top for some. But there are times when being able to sprout wheat could come in handy.
First off, wheat is a bit hard for some people to digest. Especially if those people have been eating a typical American diet high in processed foods. Secondly, and important for all, is that wheat sprouts are far more nutritious than the unsprouted whole grain, with far more vitamins B, C, E, and K, as well as more calcium, iron, and magnesium. And it provides a different way of using wheat, one that can add variety to salads, soups, and cereals, as well as being used to add a little crunch to sandwiches.
To start your sprouts, in a quart size canning jar, soak one cup of wheat in cool water for 6-12 hours. One cup of dry wheat will yield approximately 2 1/4 cups of sprouts.
Plastic sprouting lids available from Amazon or health food stores make rinsing and draining easier, but you can substitute nylon netting and a rubber band. A clean knee-hi nylon could also be used, but it somewhat hinders air circulation.
After the initial soaking, drain the wheat and rinse thoroughly. Do not soak or let the wheat stand in water again. Repeat the rinse and drain cycle every 6-12 hours, with 8 hours being ideal, but this also depends on the temperature. The ideal temperature for sprouting is 70 degrees; warmer temperatures necessitate more frequent rinsing.
For draining the wheat, the jar must be inverted and at an angle, ideally about 45 degrees. A large bowl or dish drainer in the sink works well. Putting the jar upside down will not permit draining.
Keeping the sprouting grain in plain view will help you remember to rinse it; however, do not place the jar in direct sunlight. That will cook and kill your sprouts. On the kitchen counter out of the sun will be perfect.
Taste your sprouts as they are growing. When do you like them best? Wheat sprouts are generally harvested between the second and fourth day of sprouting. Dry them thoroughly for about 6-8 hours from the last time they were rinsed, and then store them in the refrigerator. Your wheat sprouts will keep for three days, assuming they were very dry when you put them away.
There are numerous ways to use wheat sprouts--add to soups, salads, breads, sandwiches, taco meat, chili; grow into wheat grass; dehydrate and grind into flour; make sprouted breakfast cereal or porridge. Some people just like to eat them plain.
Links to related posts:
Wheat
Vitamin B3
Vitamin B2
Vitamin C
For further information:
https://www.culturesforhealth.com/learn/sprouting/how-to-sprout-wheat-berries/
https://sproutpeople.org/growing-wheat-sprouts/
https://keeperofthehome.org/getting-started-sprouting-wheat-berries/© 2019, PrepSchoolDaily.blogspot.com
I sprout lentils for my chickens once-in-a-while. I'll admit to snacking on them a bit--yummers! I love sprouts. Will have to sprout some wheat now. Thanks!
ReplyDelete--Melanie
When I first read about the Vitamin C benefits of sprouted wheat, I wondered how many sailors in the Age of Sail might have lived and died without losing teeth on long voyages due to scurvy.
ReplyDelete1 cup 108 grams of sprouted wheat is about 3% of your daily Vit C minimum requirements.
ReplyDeleteSNIP Sauerkraut contains a moderate amount of vitamin C, with one cup providing roughly 18–35 mg, contributing 20–40% of the daily recommended intake.
Sauerkraut, a fermented cabbage dish, retains much of the vitamin C present in raw cabbage due to the low-temperature fermentation process, which preserves this heat-sensitive nutrient effectively. A typical one-cup serving of commercial sauerkraut provides about 17.9 mg of vitamin C, while raw, traditionally prepared sauerkraut can range from 35 to 700 mg per cup depending on preparation and fermentation conditions. This means that while sauerkraut is not the highest source of vitamin C compared to fruits like berries or citrus, it still contributes a meaningful portion of the daily requirement, which is 90 mg for adult men and 75 mg for adult women.
biologyinsights.com
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Factors affecting vitamin C content:
Fermentation method: Lacto-fermentation preserves vitamin C and may enhance its bioavailability.
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Pasteurization: Commercially canned or jarred sauerkraut often undergoes pasteurization, which can significantly reduce vitamin C levels.
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Cabbage quality and bacterial strains: The initial nutrient content of the cabbage and the specific lactic acid bacteria used influence the final vitamin C concentration.
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Additional nutritional benefits: Sauerkraut is also rich in dietary fiber, vitamin K, iron, manganese, and probiotics, which support digestion and immune health. Its combination of moderate vitamin C content and probiotics makes it a valuable addition to a balanced diet, especially when consumed raw to maximize nutrient retention.
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In summary, sauerkraut is moderately high in vitamin C, particularly in its raw, unpasteurized form, and can contribute significantly to daily vitamin C intake while offering additional health benefits from fermentation.
Kimchee is sauerkraut with garlic and peppers added, BOTH are dirt simple to make with a 5 gallon plastic pail batches. enjoy :-)