Sprouts are amazing super foods that are easy, nutritious and inexpensive food. Seeds have phytonutrients, vitamins, minerals and proteins.
Containers for sprouting:
Buy special containers specifically for sprouting or use a mason glass jar, clay pot or towel. Demulcent seeds like chia and flax seeds are better suited to a flat towel or sprouting tray.
Seeds ~ like Mung beans are easy to sprout
Optional: hydrogen peroxide food grade for cleaning and to speed up sprouting with less mold. Spray on towels for towel sprouting method.
Soak seeds in water – 4-12 hours or overnight depending on seed type. Sometimes I put in 1/4 cup to a cup of hydrogen peroxide in 3% dilution to speed up sprouting and to reduce mold, or 1/4 -1/2 teaspoon full strength H202 (hydrogen peroxide) to a pint (2 cups) of water for soaking. I also wash and sterilize everything in food grade 3% hydrogen peroxide,
which is basically water and oxygen (H2O2).
After soaking drain and rinse, and then prop jars in a bowl, tilted on its side to drain the water.
Use room temperature water with 3% hydrogen peroxide sprayed in to daily rinse, and place in a dark place, or put a paper bag or tea towel over the jars.
Rinse seeds twice a day and spray some hydrogen peroxide in the water to cut down on mold or rotting, and to increase sprouting.
You don’t have to use hydrogen peroxide, but it is a good idea in hot weather.
Sprouts are ready to eat in about 2-4 days.