I felt like something fresh and light,
so made myself a sprout and spinach sandwich.
It is really nice to have fresh sprouts within 4-6 days from start to finish.
No need to go to the store, but fresh from my kitchen window sill!
Depending on how cold or hot the weather it will affect how quickly your sprouts are ready.
Alfalfa sprouts are the cheapest and easiest to do. One Tablespoon of seed will fill up a quart jar.
- Quart Jar
- A Place to turn sprouting jars upside down.
- Water and lots of water.
You will need to choose a lid or lids depending on how many sprouts you want to sprout. I usually sprout 1-3 jars of different sprouts at a time.
These are the lids I have at this time.
- #1 – Very fine lid – this is good to start the sprouting process with small seeds. As soon as they start sprouting I would transfer to using a larger lid, either #2 or #3. Probably preferably #3.
- #2 – lid – this would also be good for starting small seeds and then transferring to lid #3.
- #3 – lid is the one I usually use to start my alfalfa seed with. Because they would fall through the holes if I start out with it, so I put a screen on the inside until the seeds start sprouting. As soon as they get large enough I will remove the screen thus it gives better water flow. Another plus is the hulls will wash out the holes as they start falling off of the growing seeds.
- #4 – is a stack of screens I have cut out to use on the inside of my lids when I first put the seeds in to soak and wash.
- #5 – I love this screen for beans. I mostly use it for mung beans. Of course I start with a screen on the inside then remove the screen when the beans won’t fall out. It gives a wonderful water flow when rinsing. Also it is good to use to help wash the hulls out.
- #6 – This lid is just a ring with a stiff screen in it. It works quite well, but unless you exchange it for another lid the hulls will not be able to wash out.
Choose your seeds: After buying my seeds I keep them in sealed containers.
Once you have your lids and a wide mouth quart jar you need to decide what seeds you want to use. I keep several kinds on hand. I mostly use alfalfa – for sandwiches, broccoli – for green drinks, and mung beans – for stir fry. My mother-in-law used to sprout lentils and eat them in sandwiches or salads. I didn’t care for them as they had a strong raw flavor.
1 Tablespoon of seed will fill a quart jar.
I like to use 2 Tablespoons of seed.
3 – 4 Tablespoons of mung seeds will fill your jar with sprouts.
Soaking, Washing, and Draining:
- The first things you will want to do is soak the seeds in cold water – 1-3 hours. You don’t have to soak them, but it softens them and accelerates the sprouting process. If you leave them too long they can get water logged.
- Drain the water then rinse and drain. (Fill the jar with cold water, turn upside down and let sit drain, refill and drain about 2-3 times.
Just before turning them upside down to drain, I will shake the quart around so as many seeds as I can get will stick to the sides – I feel this helps the air flow. As you you can see in the jars below.
- After last draining of water set the jars upside down to continue draining. If I have a flat surface I will use a wooden spoon under them. If you have a surface you don’t want to be wet use a towel or small pan. Picture of our Riddle window.
Now I have a little glass plate which has a edge on it which catches the water and give a little ledge to have air-flow.
- 2-3 times a day you need to rinse — fill and pour with cold water (I will also shake it a little while the water is in the jar or draining-that helps the water to wash through a bit better). In the cool weather twice a day is fine. In the real hot weather I sometimes do it three times a day. I find the best time to do it is while I am getting a meal and working around the sink. Meal time is a good reminder trigger. If you go too long between washings the seeds will start to sour or mildew. Water washing is very important to keep the seeds fresh and growing. Once in a great while I will forget morning or evening and have to do some extra rinsing. That is really pushing it.
- Sometimes the alfalfa sprouts get so tight and I am not quite ready to use them, I will remove them and put them in a pan of water to swish around, then will return them to the jar.
These are ready to eat. The alfalfa sprouts are usually to the top by now, but I took some out earlier to use in a sandwich.
I will be using the mung beans in stir-fry.
There are a couple ways I store them – both ways have worked fine. You might find another way that you like.
- Remove them from the jar and put them in a veggie box with a paper towel in them. I cover them with another paper towel before putting the lid on.
- 2nd way is to put the jar in the refrigerator upside down so water doesn’t collect on the bottom and they spoil. Have done it with a sold lid, or the lid with holes in it. You can experiment which way is best. As of this writing I have almost used the alfalfa spouts up. Tomorrow will start a new batch.
Have fun. If you have any questions feel free to drop me a note.
From Ruthie’s Kitchen