It’s easy to go down an internet rabbit hole especially now when time is less relevant than ever. Even in the best of times I worry about doing things wrong so I’ll search and compare recipes until I’m confused and frustrated and end up doing nothing.
Luckily, when we decided to start growing sprouts I didn’t look at the internet. A friend had been growing them for months and sent Sarah a text with instructions. We ordered special sprouting lids (which I figured I could make but Sarah just ordered avoiding a long-term setback) for our wide-mouth quart mason jars and a bag of seeds and went for it with a text as our guide.
It worked. Our first try produced a quart of sprouts. Our second and third try work too. I still haven’t looked at the internet for ideas on how other people sprout or how to increase efficiency. This works. I get sprouts every 4 days. I’m tired of the internet.
The instructions are in the text but I’ll expand a little here. Put 2 tablespoons of seeds in a quart jar. We are using organic alfalfa seeds and broccoli seeds. Screw on the sprouting lid (worth the investment). Fill the jar with a couple inches of water and let them soak overnight. Drain them in the morning. Set the jar upside down on a plate. The lid has little legs to support it.
Rinse the seeds with cool water each morning while waiting for your coffee to brew and each night while you’re eating the kids’ leftovers over the sink, waiting to be sure they are asleep before you open another beer. That’s it. In 3 to 4 days you have sprouts.
Now the economics, which for me is the driving force. Sprouts are good but free sprouts get me out of bed in the morning. We bought a pound (456 g) of alfalfa seeds for about $16. We use 2 tablespoons or 23 grams to make a quart jar full of sprouts. So after you buy the lids and put them on jars you probably already have you can make about 20 quarts of sprouts for about 80 cents each. This is compared to about $3 for a little pint container of wilted browning sprouts at the store. And how long will there even be a store, huh?
If you’re going to have fresh greens to go with your canned beans and ramen, you better start growing sprouts.
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