Kirjeldus
Sprouts are a source of valuable nutrients for the body. Kale seeds are rich in vitamin A, C, K, as well as calcium, potassium, sodium and iron. Kale sprouts have a slightly spicy taste. Eating kale supports the immune system. Kale sprouts are recommended as an addition to salads, sandwiches and cottage cheese. The easiest way to produce sprouts is to use a sprouter: soak the rinsed seeds in lukewarm, boiled water for 1-2 hours, and then spread them evenly on the mesh of the sprouting container. Add water to the lower level of the mesh and ensure that it is regularly topped up and replaced, while sprinkling the seeds over the next few days. Sprouts can also be produced in a jar: pour the rinsed seeds into a clean jar and cover with water for a few hours. Then pour out the water, rinse the seeds, cover the jar with gauze, tie it up and place it in a warm, out of sunlight place. Rinse the sprouts and drain the water twice a day. After 5-7 days, the sprouts are ready to eat.