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  1. Great information, thank you for being a responsible blogger and helping me and others stay safe. I had a few questions:

    1. Is there a minimum time limit to submerge the seeds in vinegar to ensure I have “gotten everything” pathogenic?

    2. Does the sanitize option on dishwashers do the trick to sanitize jars?

    3. Is sanitizing seeds required if cooking grains immediately after sprouting? I am sprouting grains to cook, I will use a steamer basket or plain water in a pressure cooker which exceeds 212F.

    I have been using ACV in soaking water and sanitized jars and seeds but also experimenting with not sanitizing seeds and instead using a ferment or previous soak water to control pathogens. I change jars after each water change and cook in a pressure cooker before eating…


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