Add seeds to jar, cover with about 2 inches cool water, and soak overnight.
Add more water to the jar. Place cheesecloth over mouth of jar and secure with rubber band. Swirl seeds around, rinsing seeds well, then pour water out through mesh. Repeat 2-3 times each day. You never want the seeds to get dry, but also don’t want them to sit in standing water or they may rot.
After rinsing, tip the jar over at an angle, resting it in a bowl, so that air can continue to circulate while excess water drains. Keep in a relatively dark area.
In about 2 days you’ll see things starting to sprout. Keep rinsing and draining 2-3 times daily.
Between days 5-7 you should have sprouts nearly ready to eat. Once you see leaves starting to uncurl from the seed, move the jar to an area that gets some sunlight. This will make the little leaves turn green, and it’s those phytonutrients that make sprouts so wonderful!
When they’re just greening, rinse completely and allow them to air dry on a flat surface on a paper towel.
You’ll also want to pick out any seeds that didn’t sprout. Then store in the refrigerator and eat within a week.
