Jar sprouting
Jar sprouting
Ingredients
Dried mung beans - any brand or bulk, preferably organic (I also like to sprout lentils)
Salad booster blend (more peppery than alpha sprouts) - the brand I use is Mumm's organic sprouting seeds
Purified water
Mason jar and lid
Mesh lid or nylon screen cut to size from a hardware store and an elastic band
Steps
Clean the seeds or beans - fill a mason jar with water, rinse and drain.
For sprouting, cover the seeds or beans with enough water to allow for expansion.
Use a sprouting lid (I bought mine at my local organic grocer - or use mesh and an elastic) for easy rinsing and draining each day.
Let them soak over night. Place them in a warm, dark place.
In the morning rinse them. If you have the mesh lid, just fill the jar with water, swirl a few times and tip it over to drain it all out.
Put the jar of strained sprouts back in the warm, dark space. (I lay the jar on its side to spread the beans out). Rinse and repeat each evening and morning.
In three to four days of rinsing and repeating bring them out from the dark and let them sit in indirect sun for a day. Watch them green up. They are now ready to eat.
Optional: you can pour the sprouts in a bowl of cool water, so you can skim off the husks.
Store the sprouts in the fridge in a sealed jar. They last at least about a week.
How to - jar sprouting
