Here is a simple method I use to sprout seeds for salads and cooking. I use this method to sprout alfalfa seeds and mung beans. Shown here are alfalfa. Raw seed sprouts have good nutritional value but must be prepared appropriately to minimise the risk of bacterial contamination.
Select a clean clear bottle for sprouting. I use a 500ml glass jar with large mouth so that the sprouts can be easily accessed. A clear container is needed so that the sprouts can be monitored easily.
Put 1/2 teaspoon of alfalfa seeds in the jar. This will be enough sprouts for salad, garnish or sandwich for 2-3 persons. Use 1 teaspoon if you require more. 1 teaspoon seeds is the limit for the jar I am using.
Pour cool clean water into the jar just enough to cover the seeds. I use clean tap water.
Place the jar in a dark place. I use a biscuit tin. You can also use a clean box or you can put the jar in a cupboard.
Protect the seeds from flies and insects but don’t seal it. Air circulation is necessary for successful sprouting. I use a clean cheesecloth to cover the top of the biscuit tin. Leave overnight.
The next day, drain the water carefully. Add water and drain again to clean the seeds.
Tip the jar on its side and distribute the seeds evenly along the sides of the jar as in the photo below. The seeds should be wet but not soaking.
Place the jar in a dark place. I use the same biscuit tin, this time, the jar is placed on its side as shown in the photo below.
Protect the seeds from flies and insects. During the day, rinse the seeds with water every 4-6 hours. Leave overnight. Rinse again at 4-6 hour intervals the next day.
Here are the seeds after 2 days. The seeds have started to sprout.
Continue rinsing the seeds everyday. Don’t forget to do this otherwise the seeds will rot or dry out. I use a small sieve to strain the seeds when I rinse them.
After 5 days, the sprouts are nearly ready. The sprouts are yellow and need to be exposed to light so they can turn green.
On day 6, rinse the sprouts as usual then leave the jar by the window to expose to sunlight. Don’t put the sprouts directly under the sun or they will wilt and dry out. After about 6-8 hours of sunlight, the sprouts are green and ready to eat! Here’s the result of a half teaspoon of alfalfa seeds.
Use the sprouts immediately. You can keep them in the refrigerator but must be used within 3-5 days. Prepare sprouts in small batches so you always have them fresh. Enjoy!