Did you know you can grow your own sprouts, in your kitchen, in a mason jar? It's basically that easy and only takes about 10 days until they're ready to be thrown on a salad or sandwich. The most popular sprout may be alfalfa which is what I grew my first time around. Come to find out though there are many many different seeds that can sprout into these crunchy edible garnishes. And each of them have a different flavor whether it be zesty, spicy, earthy, you name it. You can grow leafy sprouts, bean sprouts, and even nuts! Give it a shot. You can get sprouting seeds at health food stores including Whole Foods, your local nursery (mine had 3 varieties) or you can order them online from Sprout People.
What you need:
-1 Tbsp of sprouting seeds
-1 quart-size mason jar with ring
-1 - 6 inch x 6 inch square of cheesecloth (I doubled mine in thickness)
First, put a Tbsp of your sprouting seeds in the mason jar and fill halfway full with lukewarm water. Place the cheesecloth over the top of the jar and screw on the ring. Let them soak overnight in the water.
Strain out the water the next morning by just tipping the jar over in the sink. The water will come out the cheesecloth but the seeds with not. Fill back with lukewarm water, swish around a couple times and pour the water out again. You will do this "rinse process" twice a day...just morning and night. You will start to see you sprouts emerge and grow over time. You don't want excess water in the bottom of the jar so if you need to leave the jar on it's side on a kitchen towel for awhile, that will help drain out all the water.
The container should not be in the sun. I've heard it's best in darkness, but mine was just on the counter under the cabinets and it did fine. When the sprouts are about 1.5-2 inches long or have their first little green leaves they are ready to be used! Rinse the sprouts and pat them dry on a paper towel. Store in the fridge for up to a week!