Bok Choy (Pak Choi) – 1 kg

Sprouting Directions

Jar Method:

• SOAK- Put 1 to 2 Tbsp. seed in a wide mouth jar. Cover with mesh and secure with rubber band. Add water, swirl, and drain. Add 1 cup cool water and soak for 2-3 hours. (Soaking bok choy for longer than 3 hours can cause it to loose germination.) Drain well.
• RINSE – Twice a day, refill jar with cool water, swirl, and drain very well by tapping and banging. Invert jar and prop at an angle in a sink or bowl.
• ENJOY – Ready to eat in 4 to 5 days. Refrigerate to store. (Sprouts store best when they are fairly dry- do not store immediately after rinsing.)

Tray Method:

• SOAK- Cover the bottom of the sprouting tray with one single layer of seed. Place the tray and seeds in a dish of water and soak for 2-3 hours. (Alternatively, once you’ve measured your seeds in the tray, you can put the seeds in a bowl, fill the bowl with water, and soak for 2-3 hours.) Bok choy may loose its germination if soaked for longer than 3 hours. Drain well.
• RINSE – Twice a day, rinse the seeds. Either rinse under a tap of running water, or use a spray bottle to mist well. Tip the tray to the side to drain well.
• ENJOY – Ready to eat in 4 or 5 days. Refrigerate to store. Sprouts can be refrigerated for up to two weeks in a sealed container. (Sprouts store best when they are fairly dry- do not store immediately after rinsing.)