Add the proper measurement of seeds to a quart size mason jar with your choice of seed, bean, grain or legume.
2 TBL of smaller seeds like alfalfa, clovers, radish, and broccoli -or-
1/4 cup to 1/2 cup of larger seeds like mung bean, peas, and garbanzo beans
Fill the rest of the jar with warm water and stir.
Now cover the jar with a breathable fabric, such as cheesecloth and secure it with a rubber band.
Leave the seeds soaked in water for 8 to 12 hours (you can soak them overnight).
Next morning, strain the water through the cloth. Rinse the seeds and drain the water again.
Repeat this step a few times.
Leave the strained sprouts in the jar and place the jar at a slight angle so that any excess water can drain off and air circulates easily. You can keep it in a large bowl and slightly tilt it or on a dish rack.
Keep rinsing and draining the seeds every morning and evening. It will keep them moist. You will have to keep doing this for 2 to 6 days until all the seeds have sprouted and they are about 2 inches in length.
On the final day when the sprouts are approximately 2 inches long, place the jar in the sunlight. The leaves will make chlorophyll and turn green! Read about the benefits of chlorophyll.
Do not rinse on after sunning but spread them on a clean towel to soak excess water. They are now ready to eat.
You can also store them in the refrigerator. Most sprouts can stay fresh for about a week, if kept cool in the fridge. Do not keep them in a tightly sealed container. Make sure they can breathe a little.
Day 1 _____ Soak overnight
Day 2 _____ Rinse AM
Day 2 _____ Rinse PM
Day 3 _____ Rinse AM
Day 3 _____ Rinse PM
Day 4 _____ Ready to eat