By Suzana 
The germination process of beans, vegetables, seeds and grains is an easy way to exponentially increase the nutrient content of individual ingredients. Through the germination process of alfalfa or lentils, trace nutrients can be added and a tasty and healthy addition to a dish. You can only need a few ingredients and steps to make such delicious and amazing food at home. Learn basic growing procedures and special instructions for beans, vegetables, grains, seeds, and even salad plant stems. For more information, see step 1.
1. Start with a cup of selected seeds. Any organic edible food seed can be used for germination. The soaking process can push the seedlings out of the shell to accelerate the germination process, and the resulting nutritious and delicious seeds are no different from the original seeds, and are rich in nutrients.
Edible seeds such as pumpkin, sunflower and sesame generally germinate. They are highly efficient and nutritiously delicious. Vegetable seeds such as clover, alfalfa, radish, cabbage, fenugreek or kale seedlings are generally soft and tender and rich in micronutrients. They are usually used in sandwiches, small amounts of vegetables.
2. Soak in water for 4 to 6 hours. Measure the seeds into a germination tray, then cover the seeds with cool filtered water about 2.5cm below the seeds. If the seeds are dusty and covered with other sediment, wash the seeds before adding water.
Soak the seeds at room temperature for about four hours. Putting them directly on top of the kitchen cabinet will also work. Then drain the water completely and let the seeds begin to germinate.
3. Allow the edible seeds to germinate for 12 to 24 hours. After draining the water, you only need to wait about a day. If the seeds are ready to grow, they will start to speed up and you are on your way to getting seedlings. After a day, they are ready to eat!
After a day, remove the seeds from seed trays and place the seed sprouter traysm on paper towels to air dry thoroughly. Then put them in bowl or seed sprouter trays and store in the refrigerator. You can leave it for a few days and then eat it.
In general, sesame seeds become particularly bitter if soaked for longer than 6 hours. Minimize soaking time, then air dry thoroughly.
4.Vegetable seeds generally take 6 days to germinate. Vegetable seeds take slightly longer to grow to the desired length, about 5 to 6 days. Although they can be eaten at any time during the process, the resulting seedlings after a few days are more tender and more nutritious. Maintain regular washing and thorough air-drying, and preferably store head down in a jar to remove excess moisture and keep seedlings fresh.
Check the freshness of vegetable seedlings with the naked eye and nose. If spoiled, they will turn brown and smell slightly chlorine.
DIY Tips:
In order to sprout thick-skinned mung beans, you can press a weight on the mung beans as they grow.
Both hulled and unhulled sunflower seeds can germinate. Sunflower seedlings grow best (and delicious!) from black, unhulled seeds, which take about 10 days. Dehulled sunflower seeds, by contrast, only germinate for a day after soaking and can then be used as a salad garnish or as a starter.
Mixing sticky seeds such as mustard or flax into normal sprouting mung bean seeds over time will help the mixture better hold water and reduce the frequency of washing; and sticky seeds will add a stimulant to the seedlings. This also may not work for you if you don’t eat the seeds on day three, as excess moisture increases the risk of mold.
Drinking soaking and rinsing water is also a nice experience, and it’s packed with nutrients, especially when mixed with flavored seeds like cilantro.
Consider purchasing an automatic germination system. They will water the seedlings automatically.
If sprouting in a flat jar or drinking glass rather than a special germination container, a strainer or Swiss Gold coffee strainer is very useful when draining and cleaning.
Adding unsprouted but flavorful coriander, fennel, anise or sesame seeds can greatly enhance the flavor of the final product.