Organic Sprouting Soybeans – Certified Organic for Sprouts, Tofu & Soymilk

A Nutritional Powerhouse — Grow, Sprout, and Transform

Certified Organic Sprouting Soybeans bring centuries of Eastern Asian tradition right to your kitchen counter or garden bed. Prized for their versatility, these high-germination soybeans can be sprouted for fresh kongnamul, pressed into homemade soymilk, set into silky tofu, fermented into tempeh, or simply roasted for a satisfying, protein-rich snack. Available in multiple sizes for home and garden use, in a resealable, quality-tested package.

Uses

• Fresh sprouts (kongnamul) — soak overnight, rinse daily in a sprouter
• Homemade soymilk and tofu
• Tempeh and fermented foods
• Roasted soybean snacks
• Edamame-style harvest when grown to maturity

How to Sprout

Soak seeds overnight in cold water. Transfer to a sprouting jar or sprouter and rinse thoroughly twice daily. Keep in a shaded spot until roots reach your desired length — typically 3–5 days. Use fresh in salads, stir-fries, soups, or bibimbap, or roast for a crunchy snack.

Growing in the Garden

• Plant: Early spring, 2–3 weeks after last frost when soil reaches 60°F
• Spacing: Rows at least 2 ft apart; avoid aggressive weeding near shallow roots
• Companions: Corn, potatoes, squash, cucumbers, celery, and strawberries
• Soil: Well-drained, moderately fertile; soybeans fix their own nitrogen
• Note: Does not transplant well — direct sow only