Refrigerate Sprouts – A How To Guide

Refrigerate Sprouts –

When we refrigerate sprouts at ChloroFields, we are clear about what works and what Refrigerate Sproutsdoesn’t.  We’ve been doing it for a while and thought we would share some of these points with you.  Keeping your sprouts fresh is very important and refrigerating them is a key ingredient in that process.  While there are many varieties of sprouts, the key elements discussed here are good guidance for all sprouts (alfalfa, clover, broccoli, daikon radish, mung bean, etc.).  Use these best methods to care for your sprouts when you are not eating them!

 

 

 

What to Avoid

 

 

While we could jump right into what works, we thought it would be best to discuss what to avoid first.  That way you have an idea on what pitfalls you should navigate through.

  1. When you refrigerate sprouts, don’t suffocate them.  We have seen this many times.  Someone wants to keep their sprouts fresh and safe, so they put them in a sealed Tupperware container or something similar.  Here’s the thing: sprouts are alive and breathing.  If you make an “air tight” seal on their container, they can’t breath anymore.  This creates an anaerobic situation, and they immediately start to break down, and eventually die.  Air tight kills…. Now we can all breathe better after we got that one checked off! 
  2. When you refrigerate sprouts, don’t put them in wet.  This is a two fold problem if you do.  First off, water all over the sprouts leads to anaerobic activities again.  They can’t breath through the water, and this quickly diminishes the shelf life of your sprouts.  They do very well dry.  Try finding a small spin dryer after washing them or even bat them with a clean paper towel to minimize the affects of the water.  Water can also lead to freezer damage if the sprouts are placed in parts of the fridge with the most air flow.. 
  3. When you refrigerate sprouts, don’t put them under high air flow.  Sprouts do best in a cold environment without air flowing over them.  Air flow can lead to freezing (yes even if your thermostat reads above 32 degrees) and also can lead to excessive drying of the sprouts.

 

How To Store Sprouts In The Fridge-

Keep your sprouts in a bowl covered with a plastic food wrap and poke small holes in the top with a toothpick or similar instrument.  This keeps air flow from damaging the sprouts and allows them to breathe.  You might have to play with how many holes you put in there, but when you do find the sweat spot, you’ll notice the holes are just enough to let out condensation without allowing the sprouts to dry.  We have specially manufactured bags that accomplish the same result, and it keeps our sprouts fresh for weeks for our restaurant customers. 

FAQs


 

How Cold Should I Keep Sprouts?

When you decide to refrigerate sprouts, keep them between 34 – 38 degrees Fahrenheit.

How Long Should Sprouts Last?

Depending on how you grow them, wash them, and store them, sprouts should last at least two weeks in the fridge.  Remember, they are not like any other produce you could buy off the shelf.  They are alive, still growing, and full of nutrition.  Our sprouts normally last a month depending on the variety.  We grow with organic seed and give attention to every detail that would make them green, nutritious, and delicious.  Refrigerating sprouts is just one aspect of the hundreds of variables that make a wonderful addition to your plate.

How Do I Know If My Sprouts Have Freezer Damage?

One of the easiest ways to tell if your sprouts are getting freezer damage is by looking at the stalk of the sprout.  Alfalfa, clover, radish, and mung bean sprouts all have a white stalk when they are healthy and edible.  Sprouts that have freezer damage start to have a translucent look where it was once the normal white stalk.  You should never buy sprout that look this way, as they are quickly going to break down and are already inedible.

Does Refrigerating Sprouts Make Them Safe?

Refrigerating sprouts keeps them in a range of temperature that slows or minimizes growth of food pathogens if they exist.  It does not eliminate food pathogens.  It is important to get high quality sprouts or sprout seed that is lab-tested and cleaned in accordance with recognized food safety standards.  Always wash your sprouts and know where your food and seed comes from.

Good Food.  Good You.

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References

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PO Box 85
Lawrence, KS 66044

785-304-3226
www.chlorofields.com
info@chlorofield.com