Popcorn sprouts are extremely sweet and tender, yet still pack a crunch. They are rich in vitamins E, C, B and A and a source of potassium, phosphorus, pantothenic acid, magnesium, lecithin, iron, chlorophyll, calcium and several trace elements. Like all sprouts, popcorn shoots are a source of protein. Add this to my Recipe Box.
Instructions
1. Place your rinsed popcorn in a wide-mouthed glass jar and cover with water. Shake the jar slightly to make sure that all of the kernels are covered with water and then let the popcorn soak in the jar in a cool, semi-illuminated place for about 12 hours.
2. Drain the water from the kernels and rinse them under running water. Drain excess water and return the kernels to the jar. Cover the jar with a light piece of cloth and leave it in a cool location away from direct sunlight.
3. Rinse and drain the popcorn thoroughly every 8 to 12 hours for 2 days, or until the sprouts are tender. To stop sprouting, place them in the refrigerator, where they will keep for about 2 weeks.
Tags: with water