Sprout Smell HORRIBLE - why?

[revdrcyn]

I have been experimenting with sprouting in all kinds of ways. When I use the actual sprouter I bought, the sprouts smell HORRIBLE.

I rinse twice a day and keep them drained. I use pure filtered water. The container is clean. There is no visible mildew or slime or anything like that . . . AND, when I harvest the sprouts, regardless of the type, they smell like GARBAGE.

Any wisdom or advice would be appreciated! Thanks!

See pic of my sprouter below for reference

[DebB]

I mainly sprout alfalfa and red clover (mixed) in one quart glass mason jars and I've never had them stink... The only time they'll start to smell off is when they've been kept too long after sprouting in the fridge.

I'm wondering if your sprouts get enough air? *Ü*

[monkapotapus]

I have the same sprouter & I noticed that when I have too many seed in there, it seems to smell - almost like they don't have enough room to breathe.

Also, I noticed that when it starts to get hotter, you need to rinse them more often. I think in the instruction guide it said something about over a certain temp. it's almost impossible to sprout good sprouts - I don't have the booklet in front of me though, so I could be wrong.

Good luck!

[spicyfull]

Try sprouting a few in a jar with cheese cloth or a cover with holes on top and see if there is a difference. It could be that you just might not be familiar with sprouts enough. You will also experience another way of doing it. Also try eating yours when the tiny little tail first appears and see how it smells and taste.

[Tina D]

Go to the fabric store/walmart and get fine netting it's pritty cheap, cut a square and use a rubber band over the top of a jar. I used to use cheese cloth but this is way better and easier to clean.

[Tina D]

Go to the fabric store/walmart and get fine netting it's pritty cheap, cut a square and use a rubber band over the top of a jar. I used to use cheese cloth but this is way better and easier to clean.

[streetsurfer]

To help prevent mold, you can include 1/2 t. ascorbic acid or citric acid (vit. C powder) to a quart of rinse water every couple days or daily if needed. I don't always use it, but it does help slow oxidation/browning/spoilage. Sunflower seeds are one that I find it helps. Sometimes at the last rinse before harvesting, or anytime I see any darkening, I will do this and lightly rinse that off with filtered water before drying and storing. You can find out more about it at sproutpeople.com.

Cheese cloth breathes and drains well, but it can also harbor mold if not washed well or changed often. While my seeds are soaking in the rinse water, I will roll the cloth between my hands in soap water or scrub wire lids with a brush. Jars, lids and sprouters should be sterilized between every couple/few batches to prevent contamination. Of course the get washed each time but a little bleach or vinegar can be used in between.

Seeds create heat in the sprouting process, so I not only rinse them but allow them to soak in the cold rinse water a minute or so to be sure I have brought the temps down. You can feel this heat escaping the sprouter or jar by placing your hand near the top as you are filling it slowly with cold water. The temperature and moisture fluctuations are what helps seeds sprout, just like in the ground. Also you don't want to allow the thiny root tips to get so dry that they brown up. That can slow or stop the process of growth. Just as well, when rinsing do it gently, as you don't want to break those root tips. The less damage there, the less chance for mold or oxidation to set in. Good drainage and air circulation is important too.

[DebB]

Here is a picture of sprouting lids I've bought at our health food store and ones I cut from plastic canvas. I bought the canvas at JoAnne's for less than $1 per sheet. I bought 2 sizes and use the smaller holes at the beginning and larger holes when the sprouts get larger.