Biosnacky Original Germinator - Bioforce
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Shop Now >All the objects used must be carefully cleaned (germinator, siphon cones, water container, spoon etc.), preferably using fruit vinegar and a soft brush. The germinator can be dishwashed (in the top tray, max. 85°C). Rinse with clear water and leave to dry.
Appliance
1
Please see below for instructions
- Made from environmentally friendly plexiglass (suitable for food use)
- Scratch-proof, impact resistant, UV resistant
- Easy to use and look after
- Free from cadmium, formaldehyde and bisphenol A
- Cultivation of 3 different types at once.
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HOW TO USE BIOSNACKY ORIGINAL GERMINATOR:
Prepare: Rinse the germinator with cold water. Put the germinator in a bright, warm place where it stands level on all sides. Avoid direct sunlight. The little red drainage siphons must sit correctly, but not too tightly on the water drainage tubes.
Rinse: Rinse the seeds well in a sieve under running water before sowing.
Sow: Scatter a thin layer of seeds on the seed tray. Once sown with seeds, stack the trays one on top of each other so that the red drainage siphons are staggered and not directly above one another.
Water: Pour water into the top tray until the siphon cone is completely covered (min. 0.5 l) and the water starts to drain off. The individual sowing trays containing the seeds are now automatically watered in sequence. A small amount of water is left behind in each tray in order to provide ambient moisture, which is ideal for the seeds. Once the water has flowed through the germinator, empty the surplus water tray and fill with a little fresh water – enough to cover the bottom.
Harvest: Harvest fresh, crunchy shoots and sprouts 3-7 days later.
SPROUTING
What is Sprouting?
Sprouting is the process of soaking, draining and then rinsing seeds at regular intervals until they germinate or "sprout". Sprouting can be done commercially, or in the privacy of your own home quite easily. Common beans for sprouting include mung beans, alfalfa, chickpeas, barley, lentils and azuki beans.
What are some benefits of sprouting?
Very simply put, sprouts offer the highest amount and quality of vitamins, minerals, proteins, fibre and enzymes per unit of calorie. Among its many nutritional claims, sprouting is shown to increase content of B vitamins, vitamin E and A. Some argue they are the most nutritious food we can eat. As sprouting or germination occurs, the seed is transformed into only essential content, while the nutritionally undesirable content is broken down, producing energy or power to change from seed to sprout. In this case, the protein or amino acid content is increased as seed becomes sprout, while the carbohydrate content is decreased or broken down to provide the seed with the energy to grow.
Sprouts are a living food, they continue to gain in vitamin and nutritional content even after they are harvested and to a certain extent when refrigerated. Compare that to store bought vegetables which start to lose nutritional content as soon as they are picked, and at times long before they arrive at the store. As an added benefit, sprouts are very easily assimilated and digested,while improving the overall efficiency of digestion. This is particularly important in the case of protein, which is often requires more work to digest. Sprouting significantly increases the protein content of many beans, while making it one of the easiest forms of protein to digest.
A study conducted on Salba®, a specific brand of Chia, found that 3.5 oz of Salba® contained as much omega 3 as 28 oz of salmon, as much calcium as 3 cups of milk, and as much iron as 5 cups of raw spinach. Chia is also gluten free, a bonus for those with gluten sensitivities who have a hard time increasing fibre consumption. All that nutrition and it's also low in calories.
How to do it yourself!
The most important tip when sprouting is to make sure that the container you choose to use allows water to drain from it. A jar with a mesh or cheese cloth top works well. If the sprouts are not drained in the recommended time and allowed to sit in the water, they will quickly rot. Each seed has slightly varied soaking and sprouting schedules, but in general, you want to initially soak the seeds (in the case of mung beans, you soak for anywhere from 8-14 hours), then drain the seeds and let them sit. Rinse and drain the beans 2-3 times/day until the beans have sprouted. (Mung beans only take about 1 day to sprout.). You may put them in the fridge to prevent rottingonce sprouted for a maximum of two days. If not used within three days, the seeds usually go sour. As with most things, the fresher the better, so try to eat your sprouts as soon as they are ready – add them to your salad, or make a live granola with sprouts, soaked nuts and dried fruits.
Sprouting is not dependent on weather or time of year. Sprouts can be grown from January to December. Sprouting does not work well in full sun, as the seeds tend to dry out. A window sill with indirect sun is the perfect spot to sprout. Mung beans can actually be grown in the dark, although it has been reported they lose some of their nutritional value.
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