First mash should be a good wash in warm water, then add water to 4 cups of water to 1 Cup of mash and leave for 10-12 hours. During this time, mash will bulk up and appear millimeter sprouts. Mash rinse again with warm running water, leave in the Bank is wet, but without adding water, cover the jar with a damp cloth. After 12 hours you can already cook, but if the sprouts are small, repeat the washing and leave for 8-10 hours.

Cook required for the marinade.

You can clean mash from green couroc by washing it under running water in a large pot, peel POPs up and it can drain. But I do not. Mash washed in boiling water and boil on low heat for 7-8 minutes.

Drain in a colander and rinse with water.

Coriander salt and black pepper to mash these a bit in a mortar.

Mix together lemon juice, oil, soy sauce and coriander with salt and pepper - the marinade is ready.

Pour the marinade mash.

Press down the salad plate and put the press on it, put on 12 hours in the refrigerator.