Water is what activates the germination process. Think of water like a grain’s alarm clock: when it gets wet, it’s wake up time. The grain's enzymes start to work on its latent store of energy - its endosperm and germ - to fuel its growth. From there all that’s needed is a little aeration for a healthy sprout to go.
Steps to sprouting grains
Congratulations, at this point your grains are now living food. Sprouted grains exist somewhere in between a grain and a veggie. In terms of taste, they have the bite and nuttiness of a grain with a distinctive sweetness of a vegetable.
I'm Erik, the Burnt Chef. I'm a Finnish-born Newfoundlander living in Norway. I have a passion for cooking and a deep fascination for the culinary history of the North. Simplicity guides my cooking. Time, place, and history guide my storytelling. This is my personal blog about food.