How to Use Citric Acid When Sprouting Wheat

Sprouting is a home-farming method of soaking, draining and rinsing seeds such as wheat repeatedly until they sprout. They are then stored until ready for consumption. Citric acid is a natural acid derived from citrus fruits that is high in antioxidants, and acts as a natural preservative. Some people use it to prevent spoilage during the sprouting process and while storing the sprouts. Adding citric acid during the sprouting process for wheat only requires a few additional steps and can help preserve the sprouts for a longer period.

Things You'll Need

• Wheat seeds
• Waterproof container
• Citric acid
• Water
• Refrigerator

Show More

Instructions

• 1

  Purchase wheat seed for sprouting from a health food store or natural foods store and inspect it to ensure there are no sticks, stones or weeds included with the sprout. These items may interfere with the sprouting process.

• 2

  Rinse the wheat seed in clean water. Place the seeds in a waterproof container with one tsp. citric acid per quart of water.

• 3

  Soak the seeds in the water for six to twelve hours.

• 4

  Rinse the seeds after soaking and drain off excess water. Add one tsp. citric acid to one quart of rinsing water to act as a preservative. After rinsing, place the seeds in a clean, dry container that is filled no more than one-fourth full with water.

• 5

  Repeat the rinsing and soaking process up to three times a day.

• 6

  Check for small leaves at the top of the sprouts in two to four days. This indicates that the spouts are ready to be placed in the refrigerator for storage and use. The wheat sprouts will grow up to 1 cm. long. If not consumed in twelve hours, repeat rinsing process every twenty-four hours and return to the refrigerator.