You will need a one-quart jar, a piece of cheesecloth and a rubber band or a screw ring to hold the cheesecloth on. I use a combination of Mung bean, lentil, alfalfa, broccoli and radish seeds, enough to cover the bottom of the jar. There is no need to remove the cheesecloth to add water or drain, just run the water right through the cheesecloth. It is important to rinse and drain the seeds twice a day!
Day 1 PM: Place seeds in jar, affix cheesecloth, rinse and drain the seeds, cover with water and let sit overnight.
Day 2 PM: Rinse and drain seeds, roll jar around to distribute seeds evenly, cover and set aside. There will already be sproutage! :)
Day 4: Rinse and drain the seeds in the morning and in the evening rolling the jar around to distribute the seeds evenly, cover and set aside. I'm always amazed at how fast they grow!
Day 5: Rinse and drain the seeds in the morning and in the evening rolling the jar around to distribute the seeds evenly, cover and set aside. Almost done!
Day 6: Rinse and drain the seeds in the morning, looks like they are done to me! Expose sprouts to light for a few hours to green them up. Cover tightly and store in the refrigerator. If you don't use them all up in two to three days, rinse and drain well to keep them fresh and crisp.
Enjoy your homegrown sprouts on a salad or my favorite is a sandwich made with homemade multi-grain bread, homemade spreadable goat cheese, sprouts and a little salt and pepper! YUM!