Nice idea, never thought about using pre sprouted beans. Can you not get the fresh bean sprouts? It'd take the guess work out of your re-hydration question I suppose.
I saw a post where someone was asking about it. Since we're going for enzymes and growth hormones, both are not a living organism nor perishable , it's completely plausible to sprout, dry and then reactivate. But the uncertain is, what's the level of enzyme compared to using freshly germinated and is there any degradation of hormone.
The pre sprouted mung beans are touted on the products label to have reached the highest level obtainable and preserved nutrition and maximum digestibility.
I'm almost thinking I should just powder them first in a coffee grinder and bubble.
Either way, I'll be looking for enzymes and the frothiest one wins the preliminary. Then we see how the plants react.
I'm planning a comparison between fermented sst's against sst v2. I'm trying to reduce work load and I can't be arsed sprouting/blending up seeds every week or so. I've already made alfalfa, fenugreek and red clover fermented sst's and I will use the same seeds for the sst v2 at the same time. I also want to do barley and corn but I've had trouble getting em to sprout, I've assessed my sprouting method now though and will be doing it slightly different next time i try.
I was actually looking at gills article this morning on fermenting the SST. It sounds logical and very simple, however Gill and Patrick have failed to do enough of their own testing to see if any of the seeds produce an acidic herbicide, or even what seeds produce said toxins. I'm also very interested in this fermentation technique, but I'll rely on your results before I attempt such.
You've got a really nice array of enzymes with all those seeds. I'd combine everything once it's done. Super juice!
I'm hoping the fermented sst will be on a par with sst v2, then I'd only have to do sprouts once or twice per year, I'd also be using a lot less seed this way.
