This is the simplest and cheapest method for sprouting. Any standard wide-mouth jar can be used together with a sprouting screen, sprout jar lid, or a small piece of tulle and a rubber band. To follow the basic method below, first check the back of your sprout package or our listings below for variety-specific directions:
- Place 1-2 Tbsp of sprouting seeds in a clean wide-mouth jar
- Place the sprouting screen and ring, sprout lid, or tulle and rubber band over the top of the jar
- Fill the jar with water and then pour off to rinse seed
- Fill jar with water and let soak for 4-12 hours, depending on the type of sprouts
- Drain water, then rinse with water twice each day for 5 days until sprouts are finished
- Store sprout jar in a bowl, tilted at an angle so any excess water drains out through the screen. Sprouts should be moist, not sitting in water
- Once sprouts have grown to be an inch or so long and have formed very small leaves called cotyledons, the sprouts are ready for greening. Just place the jar in bright indirect light and they will turn green over the course of a day.
- Enjoy your fresh sprouts on sandwiches, salads and more!
- Store sprouts in the refrigerator for up to a week. If not stored in an airtight container, rinse sprouts with water each day to keep them moist.
Pros of the Jar-Lid Method:
• Works very well for most seeds
Cons of the Jar-Lid Method:
• Less airflow and drainage than other sprouters
• Doesn’t work as well for gelatinous seeds (such as arugula, canola, and mustards), which may clog the screen and prevent water from draining out properly