Start with 3 tablespoons of organic broccoli seeds for planting. Prepare the 3 tablespoons of seeds by rinsing them well in a colander and removing any debris.

Place the seeds in a sterilized jar (washed with boiling water) of 1-liter size. Fill the jar with 3/4 cup or more of water. The amount of water is not of great importance, the seeds will absorb as much water as they need.

Use your finger to submerge the floating seeds. Leave them for 8 hours.

Drain-Rinse-Drain again. At this point, you will remove the floating pieces and drain the seeds. It is important for the seeds to be wet but not submerged in water because they will rot.

Turn the jar at a 45-degree angle for 10 minutes to ensure the seeds do not have excess water. Then place them in a well-ventilated area where you are frequently during the day so you remember to wet and drain them every 8 hours. Next, shake the jar so the seeds are at the bottom and place it to stand on one side. Repeat the process until you see 2 leaves sprouting.

Place it in indirect or little sunlight to become greener. After 2 days, rinse and drain them, and they will be ready to store in the refrigerator.

Remove the seed shells by placing the sprouts in a bowl of clean water. Gently remove the seed shells from the sprouts and let them float to the surface of the water. Then clean the surface using a spoon, rinse the sprouts, and put them back in the jar with a perforated lid, turning it upside down to drain the water and leave it like that for 8 hours.

Place the broccoli sprouts in the refrigerator in a jar with a lid or in a container.

Enjoy! There are many ways to use these nutritious sprouts. However, to fully benefit from their nutritional properties, it is best to consume them raw.

The sprouted seeds contain many nutrients, vitamins, and enzymes produced by the sprouting process, making them easily absorbable by the human body. Dry seeds contain enzyme inhibitors to prevent early sprouting. These inhibitors make it difficult for the human body to digest the seeds, making their nutrients hard to absorb. However, during the sprouting process, the inhibitors are deactivated, and the activated enzymes can break down the proteins and polysaccharides of the seeds to create a digestible mixture of vitamins, monosaccharides, essential amino acids, and fatty acids. Sprouting thus transforms the inert nutrients of the seeds into living ones that are easily absorbable by the human body, creating a complete meal whose nutritional value far exceeds that of simple seeds.