Sprouting chia seeds is very fun and at the end of the “experiment” you will end up with little edible microgreens packed with lots of nutrients.
As you might be aware, chia seeds turn gelatinous when in contact with water, therefore a lot of recipes uses chia seeds for making pudding…because of the gel formation, when sprouting they cannot be treated the same way as the other seeds…soaking and keeping them in the jar.
The method used here is like placing the seeds in a small green house.
I pretty much follow this site. I got a few small terra cotta trays. Wash well and soaked is water before spreading the chia seeds.
Lightly spray the seeds with filtered water, do not over water.
Place the terracotta tray in a deep dish with water. Add about 1.5 to 2 cm (¼ to ½ in) filtered water to the deep dish.
Place it in the dark area of the kitchen.
Check it daily, it the seeds are dry, spray lightly with filtered water.
It will take 4 to 7 days to sprout, depending on the temperature of your kitchen.
Once the root form a net, rinse gently the sprout daily Make sure to drain well before placing the cover.
When the sprouts are about 1 cm (¼ to ⅓ in) long, place them under sunlight to turn the leaves green.
Once the sprouts are fully grown, two to four leaves per sprouts, rinse with water, drain and store in the refrigerator until needed.
Add chia sprouts to your salad, smoothie, sandwich, as a dish garnish…wherever you like…