baking soda is a common name for sodium bicarbonate. In our daily life, baking soda is used as a leavening agent for making steamed buns and steamed bread, as well as a cleaning agent for cleaning and hygiene. It can also be used to soak seeds for sprouting bean sprouts. Then, what is the proportion of baking soda for sprouting bean sprouts? What is the function of baking soda for sprouting bean sprouts? Let's take a look at it.

the proportion of baking soda sprouting bean sprouts

The proportion of baking soda sprouting bean sprouts should not be too high, because baking soda is weakly alkaline after dissolving in water, and the concentration is too high for bean sprouts to grow, and the concentration should not be too low, which will not work and form waste. The optimum ratio is .2%(.2:1), that is, .2 kg (1 g) of baking soda is put into 1 kg of water, and so on. If it is 1 kg of water, 1 g of baking soda is put into it.

How to use baking soda to sprout bean sprouts

Prepare a clean basin (container), the size depends on the amount of water, pour warm water of about 4 degrees, pour baking soda into the basin, stir evenly, pour the soaked beans after baking soda is fully dissolved, stir constantly, soak for 3 minutes, then take it out, put it in clear water for 8 hours again, pick it up and put it in gauze to grow bean sprouts.

the function of baking soda to make bean sprouts

there are two main functions of baking soda to make bean sprouts, one is to promote rapid germination. After beans were soaked in baking soda, the water absorption function was greatly enhanced, and dormant seeds were awakened for a short time, which promoted the rapid germination of seeds. The second is the sterilization function. Baking soda is weakly alkaline in water, and most germs are suitable for survival and reproduction in acidic environment. Using baking soda can inhibit the growth and reproduction of germs, and prevent bean sprouts from rotting and yellow buds from dying during the growth process.