Operation Manual

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Making sprouted brown rice
aking sprouted brown riceaking sprouted brown rice
aking sprouted brown rice
Ingredients: brown rice 900g(300g per a brown rice tray), water(city water is possible), the main body,
a proper size vessel which fits to the body( a separate vessel)
Procedure:
Procedure:Procedure:
Procedure:
1. Rinse brown rice with water softly.( separated from the chaff)
2. Take half-crushed rice or empty heads of grain out of water.( It causes mold)
3. Put the brown rice into the separated vessel you prepared. Pour water to sink the brown rice under
water. Close the cover.
Use this ferment maker 20℃-27℃ normal temperature only. ( higher than 27℃ may not be sprouted.)
4. Press sprouted brown rice button one time for soaking in the water.(8 hours)
5. Pick the sprouted brown rice in water and dry them(do not dry water sprouted brown rice . You can use
meshes or dehydrator of NUC), or spread the rice on the wide brown rice tray evenly, shake them until
water drains.
6. Put the drained brown rice into the brown rice tray(3ea) evenly.
7. Press the sprouted brown rice button two times for waiting sprouting.
8. When finish sprouting, take out the sprouted brown rice and wash out in fresh water twice. Be careful not
to take buds off.
9. You can use sprouted brown rice directly. For long time use, store in refrigerator after drying in the
shade.