It’s been a long harvest season on the farm. One of the biggest challenges we have is that of the natto-sprouting soybeans. They are still not ready to go and we don’t know when they will be ready. Because of this, I did some experimenting with the 2019 crop of Laura® soybeans. This year harvest for the Laura® beans went well. Harvest moisture levels couldn’t have been better at around 13% moisture and there were windows of opportunity when the ground was dry enough to harvest so the beans stayed very clean. In addition, if the moisture is around 13% then damage to the beans during the harvest is extremely low so the soybeans have a high germination rate.
For my test, I took 3/4 of a cup dry Laura® Soybeans and put them in to a mason jar with a cheesecloth top in place of the metal lid. Then I put twice as much water in the jar as soybeans and let sit in a dark cupboard for 10 hours. Then every 10 to 12 hours I drained off the water, rinsed the beans and drained the water always making sure to put the jar back into a dark cupboard during the entire sprouting process. In 5 days I had nice healthy looking sprouts. I have outlined this procedure in our blog Sprouting made easy. One thing I learned is to sprout your beans in a cupboard or other dark area where light cannot hit the jar, this keeps the soybeans from turning green as they germinate.
Of course, Laura® beans make the best soymilk, tofu, tempeh and work great for making natto too.