How to Grow Sprouts in a Jar
During the Workshop, I shared insights about growing sprouts and even brought samples from my personal "garden." I promised to share the method and steps with you. Keeping a steady supply of sprouts in your refrigerator ensures that your family always has access to essential vitamins, minerals, and proteins, especially in winter when naturally-grown vegetables are scarce.
I discovered that using jars to germinate seeds is a simpler, more cost-effective, and convenient method than purchasing specialized germination equipment.
Follow the steps outlined below to produce the healthiest and safest sprouts from grains.
These are the seeds I purchased from an online store for germination.
I prepared 700-800ml jars, rubber bands, and sterile gauze from the pharmacy.
Add 1-2 tablespoons of each type of grain to each jar for germination. Be sure to leave enough space for the sprouts to grow.
Fill the jars with water until they are full.
Secure the gauze over the jar's opening with an elastic band.
Place the jars in a safe area and let them soak for 8-10 hours or overnight.
On the second day, pour out the water through the gauze as shown in the picture.
Rinse by pouring fresh water back into the jar through the gauze.
Drain again to ensure the seeds are thoroughly rinsed. Some seeds may produce foam or make the water sticky. Rinse 2-3 times until the water is clear.
After the final rinse, position the jars at a 45-degree angle with the opening facing down. A dish drying rack is ideal for this, like the one I got from Ikea.
A closer inspection shows that the seeds should not cover the jar's opening, allowing air to circulate. Leave the jars overnight, optionally under a towel for faster germination in the dark. I'll document the growth process daily.
First day in the morning: Repeat the rinsing process 2-3 times both morning and evening. Alfalfa seeds have already begun to sprout.
Here, the peas have sprouted.
2nd morning: Remember to rinse the sprouts in the morning and evening. Keep them tilted to allow water to drain. The alfalfa is well sprouted and can be consumed as soon as sprouts appear.
The peas have grown nicely.
3rd day in the morning: This will likely be the last growth day. The alfalfa has filled the jar from just a tablespoon of seeds. Others have also expanded but not as dramatically.
The peas are ready.
The clover sprouts are here.
Here are the lentils.
And here is the buckwheat. Throughout the germination process, avoid placing the jars in direct sunlight. Keep them in a dark place or indirect daylight.
On the 3rd day morning, I rinsed the sprouts one last time, let them drain for an hour, then stored them in a container with a lid.
Seal with a lid and refrigerate. The sprouts can be eaten for 2-3 days, though those in stores often have a 7-day shelf life.
Use these in salads, sandwiches, soups (not hot), baby foods, puddings, and more.
Feel free to experiment, ensuring a healthy and flavorful source of vitamins.
Enjoy your meal!
