How to Grow Spouts
Growing sprouts without soil using the jar sprouting method is a simple and rewarding way to enjoy fresh and nutritious sprouts at home.
Yield: 1 quart of sprouts
Equipment
- 1 Quart sized mason jar
- 1 Sprouting screen or cheese cloth
- 1 Airtight container for storage
Materials
- 2-3 tbsp organic sprouting seeds
- fresh, filtered water -enough to cover the seeds by 1 inch
Instructions
- Measure 2-3 tbsps of organic sprouting seeds and rinse them thoroughly in a bowl to remove and dirt and debris
- Place the rinsed seeds in your clean glass jar. Fill the jar about one-third full with seeds. Add enough fresh, filtered water to cover the seeds by about an inch. Add sprouting lid on the jar.
- Allow the seeds to soak for 8-12 hours or overnight at room temperature. This soaking period helps kickstart the germination process
- After the soaking period, drain the water from the jar through a breathable cloth lid or a sprouting screen. Tilt the jar at an angle to ensure proper drainage. Rinse the seeds thoroughly with fresh, filtered water, and then drain again.
- Repeat the rinsing and draining process 2-3 times a day, depending on the sprout variety, to keep the seeds moist but not waterlogged.
- Continue the rinsing and draining process for the next few days, or until your sprouts have reached the desired length. Most sprouts are ready to eat within 3-5 days
- Simply remove the sprouts from the jar when they reach 1-2 inches, rinse them one final time to remove any remaining seed husks, and drain well. A colander works great for this. Store in an airtight container for up to a week.
Notes
Make sure that you are using only organic sprouting seeds, as others may be coated with chemicals. Alfalfa, mung bean sprouts, sunflower, broccoli, lentils, and radish sprouts are all excellent choices.
You can use a cheesecloth and a rubber band around your jar lid if you do not have a sprouting lid. Just make sure that your cheesecloth is unbleached and very clean.
During the germination process store the jar in a dark, cool place, away from direct sunlight.
When rinsing and draining, make sure all excess water is removed and be gentle to avoid damaging any developing sprouts.
Sprouts can last fresh in the fridge for about 1 week. Place a paper towel at the bottom of an airtight container to absorb any excess moisture while stored.