Basic Sprouts
Basic Sprouts – You will need a glass mason jar, a fine mesh mason jar lid for growing sprouts, or cheesecloth and a rubber band for this recipe.
Things you’ll need:
- glass mason jar
- fine mesh mason jar lid for growing sprouts or cheese cloth
- rubber band
- 3 to 4 tbsp seeds for sprouting
- filtered or distilled water
Instructions:
- Measure out seeds. Remove any seeds that are shriveled, cracked, or discolored. *NOTE* remember the volume will be larger than the amount of seeds you started with.
- Put seeds in a clean jar and cover with water. Put a screen over the wide mouth mason jar and secure with rubber band. Gently swirl water around in jar, rinsing seeds well. Then flip the jar to drain through the screen. Cover seeds with plenty of fresh filtered or distilled water. Soak for 8 to 12 hours, or over night.
- Drain and rinse seeds through screen 2 to 3 times. Set jar at a 45 degree angle in a bowl or dish rack to let it drain, Make sure any extra water is able to drain out of the jar. Don’t let the jar sit in drained water.
- Keep seeds away from light. Put jar in a dark area of the kitchen or cover it with a dish towel. Repeat rinsing and draining 2 to 3 times a day for 2 to 3 days. The length of sprouting time depends on the sprouts you are growing.
- Once seeds have sprouted, cover the jar with an airtight lid and store in the fridge. *NOTE* The last rinse must be 8 hours prior so that the sprouts have time to dry out. If they are still wet, they will mold quickly in the fridge! If you are using kidney beans, or large beans alike, some people prefer to lightly cook them after sprouting to rid them of natural occurring toxins. Please do your research if you are sprouting large beans as they do cause some people digestive upset if left raw. Chickpea, adzuki, mung, and black beans are okay to consume in their sprouted raw forms in moderation.
