Anyone know how to use the Kitchen Crop Seed Sprouter?

Question

Mine didn't come with instructions and I can't find any on the internet.

Answer 1

It's super easy.

Remove the little white "caps" over the flow holes.

Sprinkle the sprouting seeds in the trays.

Put in just enough water to cover the seeds but not go over the flow holes.

Stack the trays and leave your seeds to soak for as long as each requires.

When they've been soaked the appropriate amount of time replace the caps. Add water to the top white tray. The one with the lid.

The water will begin to trickle down. The white caps allow for a suction of sorts that draws enough water out so the seeds don't drown.

The water will all catch in the bottom white reservior.

Be sure you empty that.

Then twice a day water your seeds this way. Until they sprout. Once they are of an appropriate height, you can take off the top white tray, cover the first layer with the lid, then put them in the fridge.

Be sure you wash everything thoroughly between sproutings.

Answer 2

Kitchen Crop Sprouter

Answer 3

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My dad made a sprouter for alfalfa seeds using a 1 quart mason jar. He used just the ring part of the lid and replaced the lid part with a piece of aluminum screen cut to fit. He would use 1/2 cup of seeds and soak them for an hour and then he would pour out the water, roll the seeds around to make them stick to the sides of the jar. He would rinse the seeds once a day, he had a jar full of sprouts in about 2 or 3 days.

Answer 4

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RE:
Anyone know how to use the Kitchen Crop Seed Sprouter?
Mine didn't come with instructions and I can't find any on the internet.

Answer 5

I use a jar with some cheese cloth secured over the top with a rubber band. Works like a charm. I also have some plastic lids I bought for maybe five bucks that have different size holes in them. They're made specifically for sprouting in jars. (A half cup of seeds sounds like too much! I use a few tablespoons and get a quart jar full)

Answer 6

I LOVE my Kitchen crop sprouter. Just soak your seeds (you only need about a tablespoon per tray) for about 4 hours in warm water. Drain and rinse well. Put into each of the three trays about 1 tblsp per tray. Put the top on, and pour fresh water into the top-it will run down through the three trays and into the bottom chamber. Empty the bottom chamber, and put the sprouter in a dark corner of your kitchen, away from drafts. Add fresh water to the top chamber three times a day for about 2 to 3 days, or until the sprouts are at the stage you want them at. I harvest three trays a day. I sprout fennungreek, mung, alfalfa, lentil, pea, sunflower, clover, radish, chickpea, etc. I use the rinse water to water my houseplants (dont drink it, as it contains anarobic bacteria that rinses off the sprouts as they grow) Email me if you need more details. Good luck!