on home-growing sprouts at the start of the COVID-19 pandemic. “There’s something fun and gratifying about using pantry staples to grow your own food on your kitchen counter.”
There’s another, equally important benefit: Sprouts are a joy to eat. “Soybean sprouts are a Korean’s favorite vegetable,” says Korean cooking icon. “Not many people grow them at home because you can buy them cheaply and easily, but homegrown soybean sprouts are much better quality. Of course they’ll look a little less pretty, but it’s worth growing because they are so cheap and delicious.”
Once they’re soaked and sorted, transfer the approved crop into a large container with a lid. Li usesdesigned to fit wide-mouth mason jars, which have a built-in gap between the lip of the jar and the top of the lid to allow for easy airflow. Add enough water to cover the grains, beans, or seeds a few times over , secure some cheesecloth over the top, and let the mixture soak overnight.
Home-growing sprouts is highly achievable, but as with other kitchen projects, it’s important to prioritize food safety. After all, those warm, humid conditions that foster sprouts can encourage bacteria too.
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