my sprouts smell bad?

[flea]

this happens everytime i attempt sprouting chickpeas so i never get to make raw hummous :(

chickpeas start smelling awful by sprouting day 3. my quinoa today also smells similarly really bad. my buckwheat, which ive been doing the exact same process with, is fine. whats the dilliyoyo?

p.s. are raw beans from a can in the supermarket sproutable?

[snoops]

Are you rinsing several times a day? I've never done chick peas cause I don't like them but I don't think they should smell bad.

Nothing in a can is raw. It has to be heat treated to preserve it.

[flea]

yep im rinsing several times a day, tilting yada yada. its weird cos my buckwheat are sprouting away and smell fine. also my quinoa doesnt seem to be sprouting after like 3 days of it....argh.

hm ok thanks! will chuck out the cans.

[DebB]

This may sound like a silly question - but how long did you soak the garbanzos and quinoa? I ask because I just finished sprouting some quinoa. I soaked overnight and when I rinsed the next morning it was already sprouting - [I]inI] the soak water, I was surprised.

I've only sprouted gar. twice. I soaked overnight and rinsed twice a day with filtered water. I learned from Sproutpeople videos that I wasn't draining like they show. After they drain, they really shake shake shake the water out, swirling the jar etc. I never did that. Sometimes my sprouts would be brown before they were done, so I think I was leaving them in too wet of a state between rinsings. *Ü*

[streetsurfer]

You might need to adjust to one or more of the following:
*use filtered or gassed off water
*soak larger things longer and I swap soak water a couple times in a twelve or twenty-four hour soak
*rinse long enough to cool them down more, as sprouting creates heat
*add some citric acid (vit-C powder) to the rinse water to stave off oxidation and spoileage
*place a fan nearby so there is a supply of fresh air for the sprouts
*and yes, make sure the jar is tilted so they drain completely and dry fairly well between rinses (not so dry the roots tips shrivel and get brown though)
*straight walled or wide mouth jars are preferred for the above reason(I use bubbies kraut jars and NOW foods sprouting jars)
*or as member Michigan Roman does, use colanders where the sprouts are out in the open and drain well.

As an aside I just found fresh garbonzos today at an ethnic grocery. How cool, I've never seen them sold this way before, still in the pods. I bet they will make great sprouts.

[snoops]

*or as member Michigan Roman does, use colanders where the sprouts are out in the open and drain well.



I use a colander but I put a piece of plastic wrap over them so they don't dry out too much in between rinsings.

[streetsurfer]

I use a colander but I put a piece of plastic wrap over them so they don't dry out too much in between rinsings.

Yeah, I could have been wrong about being open. He might throw a dish towel over them. The plastic is a good idea.