these are the basics for sprouting leafy sprouts like alfalfa and clover (which is what we eat the most)... you will need: glass mason jars with SPROUT LIDS *OR* some sprouters, seeds, water, and LIGHT... first, soak 2-3 tbsp. of sprout seeds in about a cup of cool fresh water for 8-12 hours... pour out the water and RINSE THOROUGHLY - with running water (in the sprouters) or by filling the glass jar up with water and pouring it out 3-5 times... when the seeds are well drained, place them where they will get good air circulation - if you are using a sprouter, keep the lid on, if you are using mason jars with sprouter lids, place them at an angle with the mouth of the jar facing down (a dish-drain works perfect), and cover the jars with a dishtowel (seeds sprout in the dark underground first)... keep rinsing and draining every 8-12 hours (pick a good time to do it twice a day - like 9 am and 9 pm) for about 3 days...

on the 4th day, after their morning rinse, stick them in a place with good even light - indirect sunlight is plenty, where it gets good air circulation and a balanced light all day... keep rinsing/draining/greening thru days 4 and 5... after your last rinse on day 5 or your first rinse on day 6, let the sprouts drain and dry for 8-12 hours before putting them in the fridge for storage (*IF* you don't eat them all right away!)... store in a clean jar, plastic bag or container

our favorite combination + more details:
a few vertical sprouters and a few horizontal sprouters - we start the process in the vertical sprouters, because these are excellent for rinsing very small seeds - none of the seeds escape, they get thoroughly watered, and the vertical shape allows you to rinse them very well - tapping the sides with your hand, and holding your finger on the bottom to drain away all the excess water... the sprouts LOVE these for the first 3 days... on the third or fourth day, transfer the sproutlings VERY GENTLY into a horizontal tray sprouter - try not to loose any of those little guys either... rinse with cool water and see that the young sproutlings are evenly distributed in the tray... drain thoroughly by holding the tray at an angle - placing your finger at the bottom corner so the extra water siphons off via your fingers... once they are well drained, keep the trays covered until day 4... on day 4, place the sprouts in a well lit area - anywhere that has nice indirect sunlight MOST of the time - on our table, the sun hits it directly for brief periods and the sprouts love it, but too much sun can quickly cook them so be careful... at night the sprouts enjoy the basic kitchen lighting... keep rinsing every 8-12 hours through day 5, and about 8-12 hours after their morning rinse on day 6, they are ready to eat!

sprouting beans
"Mung Beans (Vigna radiata) are small 1/4 inch, round, olive green bean. The inside of a Mung Bean is dark mustard colored. When husked and split, the Green Mung Bean becomes known in India as the Yellow Mung, Moong Dal. Mung Beans are used in a variety of forms; whole, peeled, split or ground. Mung Beans are also known as Sabat Moong, Mung Pea, Green Gram, Golden Gram, Black Gram or Moong Dal. Mung Beans have a sweet flavor, soft texture, and are easy to digest. These beans are sprouted to produce bean sprouts, which contain vitamin C, not found in the dry bean. Mung Beans have a long history in India where they originated and were introduced to China many centuries ago, and are the most common beans to be sprouted in Asia, Europe and America."

sprouting grains