Alfalfa Sprouts

DAY 1

1. Sanitize your mason jar by pouring hot water into it and letting it sit for 1–2 minutes. Then, drain the water and let the jar cool.
2. Soak the alfalfa sprouting seeds in the jar submerged in filtered water. Close the mesh lid and let them soak for about 4–6 hours.
3. After soaking, drain the water through the mesh lid. Refill with fresh filtered water, swirl gently, and drain again. Tap the jar upside down to remove excess water. Roll the jar to dislodge any clinging seeds. Place the jar upside down at an angle in a bowl to drain completely.

DAYS 2–4

1. Rinse and drain the seeds twice a day. By day 3, you’ll start to see green shoots, and by day 4, your jar should be full of fluffy sprouts.
2. Once fully sprouted, transfer to a container lined with a towel and refrigerate. Use within 5 days.

Tips:

• Keep the jar on the counter, out of direct sunlight.
• Sprouting time may vary slightly with room temperature.
• Always use filtered water for best results.
• White fuzz at the root base is normal and is part of the root system—not mold.
• Cleanliness and proper drainage are key to safe sprouting.
• A repurposed pasta jar with a mesh lid works great!

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Notes:

Rinse and drain the sprouts thoroughly twice a day — once in the morning and once at night. Incomplete draining leads to mold.

Keep the jar in a dark or low-light area during sprouting, then move to indirect light for the final 12 hours to green up the leaves.

Tips:

Use seeds specifically labeled for sprouting to ensure they are untreated and safe to eat raw.

Storage:

Once fully sprouted, store in the refrigerator in a sealed container for up to 5 days. Rinse before eating.