OzSprout
This listing is for Australian Hayman soybeans, the Type 2 variety suitable for sprouting. The beans can also be thoroughly cooked for meals and soy-food preparation. They produce firm, nutty sprouts for cooked dishes.
Soak for 8–12 hours, then rinse and drain in a clean sprouter. Use plenty of expansion space and rinse and drain 2–3 times daily. Short sprouts typically develop in 2–5 days at 18–25°C. Soybeans and soybean sprouts must be thoroughly cooked before eating. This is not the non-sprouting Brunswick Type 1 variety.
Use clean equipment and drinking-quality water. Drain harvested sprouts well and refrigerate promptly. Discard any batch with slime, mould or an unusual smell. Raw sprouts can carry harmful bacteria; thorough cooking lowers that risk.
Keep unused seed or grain tightly sealed in a cool, dry, dark place, protected from moisture and heat.
Select the required pack weight from the listing options. This listing is for dry seed or grain; any photos of sprouts or mature growth illustrate the crop you can grow.