Storage

 

Salad Greens

1. Store in refrigerator
2. Add & change paper towel every 3 days in the plastic bag to absorb moisture and prevent rotting
3. Close the zip lock bag or in an airtight container when storing salad or sprouting greens

Sprouts

Rinse sprouts twice a day with running water and drain, to prevent rot and fungus

Microgreens

Water microgreens once a day and give access to sunlight

Bunched Vegetables

1. Add & change paper towel every 3 days in the plastic bag to absorb moisture and prevent rotting
2. Close the zip lock bag or in an airtight container when storing bunched vegetables OR store with bottom stalks submerged in a 3cm deep water (change water regularly) to extend shelf lives

Roots & Alliums

1. For potatoes, store in countertop
2. Carrot & radishes, do not cut the main leaves to add lifetime

Grains

1. Keep dry in an airtight container
2. Soak overnight or at least 1 hour prior cooking

Ferments

1. Store in refrigerator
2. Do not leave in a hot environment as it will activate fermenting process
3. Do not expose to direct sun as it will kill probiotics

 

Wilt Revival

 

1. Soak salad greens or wilted vegetables in ice bath for 3 minutes
2. Spin dry with salad spinner for salad or use paper towel to dry bunched vegetables before serving
3. Do not soak edible flowers in ice water, it will further wilt