sprouthouse
instruction manual
the sprouthouse has been discontinued
This product is no longer available for sale. This manual is kept here for existing owners. If you have questions about your sprouthouse, our support team is happy to help via the contact page.
1
sprout safely
Follow these steps to make sure your sprouts are safe to eat.
The surface of seeds can contain natural pathogens that lead to bacteria growth when grown incorrectly. Just as sprouts like warm, humid conditions, so do certain bacteria such as E. coli. For this reason, the NSW Food Authority recommends that at-risk groups do not consume raw sprouts.
At-risk groups: pregnant women, children under five, people over 70, and immunocompromised people. Even in the most sanitary conditions, there is still a risk of bacteria growth in sprout modules. At-risk individuals should always cook sprouts before eating.
If possible, use filtered water when rinsing. The cleaner the water, the safer the product. If you miss any of these steps or your sprouts look or smell unusual, dispose of them and start a fresh batch.
things to avoid
- Sprouts that are dark and smell musty. Dispose of these immediately.
- Touching sprouts with unsanitised hands or tools while they are still growing. Use a clean fork if you need to handle them.
- Standing water in the sprout basin. Bacteria thrive in moist environments, so always allow water to drain fully.
- Eating uncooked sprouts if you are in one of the at-risk groups listed above. Steaming or sautéing will kill off any harmful bacteria.
things to look out for
- Small, odourless white hairs on roots: these are cilia hairs, harmless but a sign of dehydration. Soak the sprouts in cool water for 15 minutes to resolve this.
- Dark growth with an unpleasant odour and slimy texture: this is mould. Dispose of the batch and start again.
2
parts
what's in the box
- 1x sprouthouse basin with drainage plug
- 1x stainless steel mesh insert
- 1x compression tray with built-in magnets for storage underneath the basin
- 1x clear lid
- 1x instruction manual
3
how many seeds do I need?
Use these quantities as a guide for filling a single sprouthouse basin. As a general rule, assume every seed will double or triple in size as it germinates and absorbs water, so always leave enough spacing to accommodate that growth, as overcrowding is one of the most common causes of poor results.
sprouts
- Broccoli: 2 tbsp
- Red cabbage: 2 tbsp
- Onion: 3 tbsp
- Peas: 5 tbsp
- Mung beans: 3 tbsp
- Fenugreek: 3 tbsp
- Kale: 2 tbsp
- Alfalfa: 1 tbsp
microgreens
- Broccoli
- Red cabbage
- Onion
- Peas
- Mung beans
- Fenugreek
- Kale
- Alfalfa
4
sanitise your seeds first
Before you start growing, clean your seeds to reduce the risk of bacteria. There are two methods.
using hydrogen peroxide
Pour 3% hydrogen peroxide (available at most chemists) into a saucepan, using enough to fully cover the seeds. Heat to 60°C.
Add your seeds to the sprouthouse basin and pour in the solution. Swirl at one-minute intervals for 10 minutes. Do not reuse the solution, as it loses effectiveness each time. Drain and proceed to the growing instructions.
using vinegar
Soak the seeds and the sprouthouse basin in undiluted store-bought vinegar for 15 minutes. Use enough vinegar to fully cover all seeds.
Drain the solution and proceed to the growing instructions.
5
how to grow sprouts
1
Sanitise seeds and basin as described in section 4 above.
2
Set up the sprouter with the plug attached, mesh inserted, compression tray set aside, and lid open.
3
Add seeds on top of the mesh. Refer to section 3 for the correct amount per seed variety.
4
Fill with water and attach the lid. Leave the seeds to soak overnight. Note that seeds will expand, so leave some space to avoid overflow.
5
Drain the water by removing the plug from the bottom of the sprouter.
6
Flip the sprouter upside down and rinse seeds through the drainage hole. Flip back over to let the water out, then re-plug the basin. Rinse and drain 2 to 3 times daily until your sprouts have reached adequate size.
7
Place sprouts in sunlight or under an LED grow light to help them photosynthesise and turn green, developing a richer flavour. The sprouthouse can be placed in the fridge to extend the life of your sprouts once they are ready.
6
how to grow microgreens
1
Sanitise seeds and basin as described in section 4 above.
2
Set up the sprouter with the plug attached, mesh inserted, compression tray set aside, and lid open.
3
Scatter seeds over the mesh. Seeds expand as they absorb water, so leave enough space between them to grow to about 150% of their original size.
4
Fill with water and attach the lid. Leave the seeds to soak overnight, allowing space for expansion.
5
Drain the water by removing the plug from the sprouter, then reinsert the plug.
6
Spray the seeds generously until all surfaces are wet and visible droplets are present.
7
Place the compression tray over the seeds and put the lid back on.
8
Repeat steps 6 and 7 twice daily, draining any excess water from the drainage basin by removing the plug when needed. After 2 to 5 days the seedlings will have germinated.
9
After 7 days most seeds will have started lengthening and pushing the compression tray upward. At this point remove the compression tray and tuck it underneath the basin using its built-in magnets.
10
From here, the roots will have grown through the mesh. Pour water into the basin below the level of the seeds so the seedlings can drink through their roots. Place under LED grow light or sunlight to develop a strong green colour and full flavour.
11
Harvest by cutting close to the mesh with a clean knife.
12
Clean the mesh thoroughly and sanitise before starting a new batch.
