250 gms raw organic almonds (For long term storage, irradiation is used on almonds. Irradiated almonds will not/cannot sprout. Do not use irradiated almonds. Verify with your supplier/store.

 

Purified water

 

 

Wide mouthed glass jar 1 litre capacity

 

Glass/Stainless Steel drip container

 

Disinfected cotton cloth and rubber band

 

 

Place the raw almonds into the glass jar

 

Pour the water into the glass jar and allow the almonds to soak overnight to re-dehydrate

 

Next morning pour out the soaking water from the night before. Wash the almonds in the glass jar itself, without removing them. Drain the water.

 

Place the cotton cloth on the mouth of the jar and fasten with the rubber band

 

Place the jar in the drip container at an incline so that there is no water logging

 

Place both, the drip tray and the soaking jar under the sun on a window cill or your balcony

 

During the day, repeat the rinsing process to keep the almonds hydrated. Do this two-three times based on the weather. More rinsing and draining if the weather is hot. Less is the weather is mild. Ensure that the almonds are not water logged. They just need to be wet enough for germination. 

 

Note: almonds will not have the same length of sprouts as peanuts. Instead, they will show a tiny white tip. That is the germ. It is appropriate. For the Gold Standard, as GAPS Chef Monica suggests, you may ferment the almonds before using: sprouting + fermenting.

 

3-4days is enough to see the germinated almonds. Use in your recipes as directed. 

 

END.