The main feature of this larger sprouting kit is that it also contains a 4 L colander with a sprouting cover:- this is a perfect addition to the smaller colander as it has much larger holes and makes the final de-husking process even simpler. Let me explain the process that I use.

The stages of sprouting:- basically there are four, 1:- Soaking

(overnight) 2:- Growing(4days) 3:- Greening & de-husking(2days) and 4:- Storage. I start off just using one of the smaller colanders which I add 50mls of Alfalfa, 30mls of Fenugreek and 30mls of Radish (if I wasn't going to be using the larger colander then this would be 40, 20 and 20mls respectively). When this small colander is full I then place the sprouts in the larger 4L colander. The sprouts are now large enough and sufficiently tangled together that very few of them will fall between the larger holes, but all the un-germinated seeds and the seed husks that are not floating, will fall through the holes. The seed husks that float have a trapped pocket of air & will just wash over the edge. Meaning that you end up with a very clean sprout that will store exceptionally well in the fridge(inside a tea towel or cotton bag, then inside a plastic bag or sealed container). Also the larger colander allows you to dry the sprouts sufficiently on the last day so when you store them they are not dripping wet.

So once per day daily cycle is soaking the sprouts for 10-30 minutes with the addition of the liquid Seaweed & Magnesium Chloride, & then gently rinsing clean. What this means is that the resulting sprout will last a lot longer because it has been drinking all these nutrients during the sprouting process, what this also means is that you will be eating a sprout that is many times more nutritious than one simply rinsed in water alone.

The main problem that people have with sprouts is with hot weather, if you're sprouts are going off then you may need to rinse a couple of times a day, the reason you're doing this is to keep them cool(so always best to soak in the morning when the water is cooler), another method is to keep them in an esky during the heat of the day and just re-freeze the ice pack overnight, probably the simplest solution.

Another problem is trying to sprout seeds that produce a slimy coating once they are wet eg Linseed, Mustard also Broccoli which is the same family as Mustard, also produces a slimy coating, not as bad as mustard, but when combined with hot conditions can lead to problems. Personally I now only grow the Broccoli as a vertical sprout. Also to note there is new research showing that the substances produced by the Broccoli sprout which has got a lot of publicity in the anti-cancer news, has now been found to be even richer in the Radish sprout, but as yet the human trials have not been done with this sprout. The other good thing about the radish sprout is that it gives much larger sprouts and works equally well in both loose and vertical sprout configurations.

The kit is made up of :-

2 Sprouting inserts with drip bowls plus clear covers. These are quality 1x1.5ltr & 1x4ltr made in Japan colanders, they can be used with seed sizes ranging down to that of Alfalfa, (not suitable for Cress, Mustard, Linseed which are either too small or produce a mucous substance which causes rot, these are better grown as vertical sprouts see Micro-Greens). The beauty of using these colanders, apart from their many other uses when not sprouting, is that it is very easy to separate the husks from the seed. We also raise the lip of the insert slightly so as to allow greater air circulation ie from underneath, from the sides & from above.

2 clear lids, these have small holes which allow the sprouts to breath but not enough to dry the sprouts out, meaning reducing rinsing to once per day. They also allow for stacking, saving valuable kitchen space.

1 lifter set for better cooling, in the warmer climates or during summer, the trick is to keep your sprouts moist & cool, we have now added an extra item to the kit which allows you to raise the inner perforated sprout container, so air circulates more freely, this gives the benefit of moisture being drawn to the edges & evaporated thus increasing cooling ie the advantage of sprouting in a bag but also the advantages of seaweed soaking & husk removal. The lifters work for either size container but with this kit you will only need the 1 set as you transfer the sprouts to the larger container before this becomes an issue.

0.5ltr of liquid seaweed and a 1ltr squeeze dispensing bottle, we recommend the addition of a few drops of seaweed to the soak solution, improves germination, and increases the sprouts ability to remain vital in storage, as nutrients, minerals & trace elements from the seaweed are absorbed by the sprouts during the soaking process.

The Seaweed that we use is Certified Organic & is extracted at lower temperatures than other products, meaning that more of the naturally occurring plant growth hormones remain active, it also contains Potassium Humate which comes from Gippsland in Victoria, described as 50 million year old compost, the best of its type in the world, containing a rich abundance of prehistoric minerals and trace elements. The seaweed comes from storm carst kelp freshly collected on the coast of Tasmania. Kelp is the grass of the sea-world, it contains many of the micro-nutrients necessary to sustain life. We have put a 1ltr squeeze bottle in so it will be very easy for you to pour the liquid seaweed  concentrate without making a mess, if it works and its easy, then you will keep doing it, if it's not it becomes all too hard and you stop, well that is my experience anyway.

We also include 200g of Magnesium Chloride flakes (makes 500mls), the importance of Magnesium in the health of the body cannot be overstated. The highest quality Magnesium available, this ancient mineral is extracted from the lower layers of the Zechstein prehistoric sea(250 million years old), we mix this in with the liquid seaweed. It can also be used as a salt substitute i.e. mix with water & spray on your food or transdermally i.e. rub on your skin or use in a foot bath. Magnesium is the central atom in the Chlorophyll molecule, which has almost the same structure as Haemoglobin i.e. the red blood cell, another reason why greens are a must.

You just add 30 mls of the magnesium liquid with 250mls of the seaweed plus water to make up the 1 L sauce bottle, enough nutrients to last at least a year.

Click here for Picture of Broccoli Sprouting Sequence  

Click here for Picture of Radish Broccoli Alfalfa Fenugreek Sprouting Sequence

For More Info-> Loose Sprouters for Alfalfa, Fenugreek, MungBean etc.pdf