1 rubber band, to fit opening
Cheese cloth or nylon piece to cover opening
Sprouting seeds: (choices :)
2 T. alfalfa seeds ~or~ 3 T. mustard seeds ~or~ ½ c. mung bean seeds
1) Place seeds in jar and cover. Run warm water through top to cover. Use 3-4 times as much water as seeds.
2) Soak seeds overnight. Next morning pour off water, rinse in running water and invert jar over a bowl, tipping sideways to let air in. Keep jar out of sunlight. (Put in a cupboard or under a towel if necessary.)
3) Repeat 2 or 3 times every day. In about 4 days, you will have a jar full of sprouts, one to two inches long. (Sprouting time will vary according to the type of seeds you use and your particular growing conditions, such as amount of light, temperature, etc.)
4) Put them in the light to develop the chlorophyll until they turn a fresh green color. Store in the same jar by replacing the cover with a regular lid, or store in a plastic bag. They will keep for 5 to 7 days in the fridge.