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Sprouted Buckwheat

sprouted buckwheat quirky cooking

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  • approx 46 cups buckwheat kernels (hulled)
  • 1 very large colander or 2 medium size (stainless steel is best)
  • 1 large pot for soaking


  1. 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.)
  2. Pour soaked kernels into colander/s to about half full.
  3. 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.
  4. 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.
  5. If you need to save water, fill your sink with fresh water and dunk the colanders, running your fingers through the sprouts to rinse.
  6. Sprouts should have ‘tails’ about 2-3 mm long when ready.