Many people now cultivate their crops in their own gardens. Cultivation and harvest are only the first part of a healthy lifestyle. To make the grains particularly digestible, you should germinate them and then let them germinate. Incidentally, this also works with products purchased from the supermarket.
Germinated grain is better tolerated than non-germinated
manual
material
Germinating grain is not difficult at all. You also need little material:
- a sprouting jar with a drip tray in the lid
- a colander
- Grains of any cereal
procedure
The germination process is divided into three parts:
- Soak the seeds (depending on the type of grain 2-12 hours)
- Germination phase at 18-20°C (depending on the desired consistency 1-4 days)
- Rinse (twice a day, more often in summer)
Action
- Wash seeds in a bowl of water.
- Leave the seeds in the water for a while until the dirt particles float to the surface.
- Skim off dirt particles.
- pour water.
- Sift grain.
- Discard damaged kernels.
- Put the seeds in the sprouting jar.
- Fill up with three times the amount of water.
- close the jar well.
- Store the germination jar in a dark place (alternatively, cover it with a towel).
- Leave to swell for 8 to 12 hours, depending on the type of grain.
- Swirl the glass to separate dirt particles from the grain.
- pour off the water.
- If necessary, repeat the process if the water is still dirty.
- Pour in four times the amount of water again.
- change water daily.
- After a few days, drain completely and let the seeds germinate dry.
- Rinse one last time after 1 to 4 days (depending on desired size).
- harvest sprouted grain
use
- in muesli
- in the smoothie
- on bread
- in the salad
storage and durability
Grains usually last forever if you keep them tightly closed and in a dark place. However, since germinated seeds have come into contact with water, their shelf life is reduced to a few days. It is best to store the grains in the fridge. You can eat it without hesitation for four days.