Description
Soybeans for Sprouting or Cooking
Soybeans are one of the most versatile legumes, with endless culinary possibilities. From soy milk and soy sauce to fermented bean paste and tofu, they play a crucial role in various dishes. Our soybean seeds have been carefully selected for both sprouting and cooking, ensuring high germination rates and excellent sprout quality.
Not only are they great for sprouting, but our soybeans can also be grown to full maturity, providing a fresh supply of beans for your kitchen. See below for our step-by-step guide on how to grow soybean sprouts easily at home.
Two Soybean Varieties Available – One for Sprouting One for Cooking
TYPE 1 |
TYPE 2 |
Seed - Soybeans: Hayman | Seed - Soybeans: Brunswick |
Germination - 93% | Germination - 75% (Best for cooking) |
Origin - Australian | Origin - Australian |
Status - Untreated | Status - Untreated |
Soybeans Type 2 – Best for Cooking - Now Heavily Discounted
Soybeans Type 2 have been significantly discounted due to a higher-than-usual percentage of broken seeds. Recent testing showed that 20% of the seeds are broken and will not sprout, making this batch unsuitable for sprouting.
However, Type 2 soybeans are ideal for cooking purposes. Take advantage of this great value for all your cooking needs.
How to grow soybean sprouts at home?
Step by step:
- Rinse 150g soybeans until clean and place in glass sprouter.
- Fill glass sprouting jar with water and soak seeds for 8 hours.
- Drain and rinse and drain again and let sit for 4 hours.
- 2-3 times a day rinse and drain soybean seeds.
- Sprouts will appear in around 2-3 days.
- Continue to rinse and drain 2-3 times a day until harvest.
- Soybean sprouts will be ready to consume in 3-4 days.
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