Sprouted Buckwheat
Ingredients
- approx 4–6 cups buckwheat kernels (hulled)
- 1 very large colander or 2 medium size (stainless steel is best)
- 1 large pot for soaking
Instructions
- Place buckwheat kernels into large pot and soak overnight with plenty of water to cover – they’ll expand quite a bit, so don’t fill pot more than half full of buckwheat! (If you live in a very warm climate, it may be best to soak only for 3-4 hours.)
- Pour soaked kernels into colander/s to about half full.
- The buckwheat will produce a natural mucilage (like linseeds), so rinse this off really well, then place the colander on a plate or in a large bowl to catch the drips. Cover colander with a tea towel.
- Rinse sprouts really well for a minute at night and a minute in the morning, for one or two days, depending on the weather. If you live in a hot climate, be careful not to leave them too long and rinse very well, or they’ll go brown and ‘sour’. They usually only take about a day for me.
- If you need to save water, fill your sink with fresh water and dunk the colanders, running your fingers through the sprouts to rinse.
- Sprouts should have ‘tails’ about 2-3 mm long when ready.