Sprouted millet is not only extremely tasty and versatile, but also many times he althier than the raw grain. Fortunately, germination proves to be child's play and requires very little equipment. Read this article to learn how to make your own sprouted millet and how to use it afterwards.
How to germinate millet?
To germinate millet, place the millet in a screw-top jar with a perforated lid, cover with water, and allow to soak for 12 hours. Rinse the millet twice a day and store the jar in a tilted position. Shoots appear after a few days and the millet is ready to eat in 3-4 days.
Instructions
You need:
- a screw-top jar with a perforated lid
- Water
- Millet seeds
- Put the millet in the glass and add three times the amount of water
- soak the grains for twelve hours
- pour out the water
- store the glass in a tilted position in a bright place
- rinse the millet twice a day and then place the jar back in its original position
- After a few days the first shoots will form
- The millet is ready to eat after four days at the latest
- After three days of germination, the vitamin content of the millet multiplies
- Vitamin E: 300%
- Vitamin C: 600%
- Vitamin B: depending on the type 202-1200%
- the quality of the millet can be checked through germination
- the millet develops a mild, sweet taste
- The breakdown of complex carbohydrates makes millet more digestible
- germination increases shelf life
- good alternative to the limited range of fruit and vegetables in the winter
- in salads
- in muesli
- in smoothies or fruit juices
- sprinkled on bread
Benefit of sprouted millet
Use sprouted millet
Note: Pay particular attention to hygienic conditions during germination. Of course, you should always wash your hands thoroughly when touching your millet seedlings. The glass should also be sterile. It is very important that no water accumulates at the bottom of the glass. This will lead to spoilage of your seedlings. A smell test helps to identify bad millet seedlings. Fresh germination always smells fresh.
