Sprouting Jar with Stainless Steel Screen and Lid Description from Now
Did you know that by investing a few dollars in equipment and spending a few minutes each day you can produce the freshest, crispiest, tastiest, most economical vegetables imaginable? With home sprouting you can. Most of us are familiar with sprouts, although some of us may not know it. The small inch-long, thread-like alfalfa sprouts at salad bars and the three-inch-long noodle-like mung sprouts in your favorite chop suey are good examples of popular uses for sprouts. Sprouting is simple, healthy, and easy to do.
Sprouting Jar (Glass) with Stainless Steel Screen and Lid - 1/2 Gallon
1) Place two tablespoons of sprouting seeds or 1/2 cup of legumes/grains in a sprouting jar with three times as much water as seeds. Soak overnight. For many small seeds, five hours of soaking is sufficient.
2) Drain the water from the jar. Rinse seeds in fresh, lukewarm water and drain again. For well drained seeds/sprouts, lay jar at an angle in a warm (70 F), dark place.
3) Rinse and drain seeds twice a day. In hot and dry weather, you may need to rinse the seeds three times a day. In very humid weather, the seeds should be kept in a dry place. Turn jar over gently. Overturning the jar rapidly will cause shifting in the sprouting seeds. This can break the tender shoots and kill the sprout. This breakage causes the sprout to spoil. Sprouts should be ready to eat in 3-5 days, depending on the seed used. Put in sunlight during the last day to add chlorophyll.