Day 1: Use a 25 oz mason jar (we upcycled a pasta jar from Whole Foods Market) with a 2.75” seed sprouting jar lid (the link for the lid is in our shop), or you can use a small piece of cheesecloth.

Day 1: Sanitize your mason jar by pouring hot water into it and leaving it for 1-2 minutes, then drain and let it cool. Soak the broccoli sprouting seeds (the link for sprouts is in our shop) in the jar submerged in filtered water (close the mesh lid) for about 5 hours.

Day 1: Drain the water through the mesh lid, wash the sprouts by submerging them with fresh filtered water, swirl, and then drain it (tap the jar upside down to get as much water out as possible). Then, roll the jar around to separate the seeds while sticking to the sides of the jar.

Day 1: Leave the jar upside down in a bowl at an angle (this allows any remaining water to drip out).

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Day 2: Continue this process of washing, swirling, and draining twice daily every day. Your sprouts will grow each day.

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Day 3: Continue this process twice daily, every day. This is exciting!

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Day 4: By day four, they have filled your entire jar. Your sprouts are ready! Wash them in a fine mesh strainer (drain out the extra sees that didn't sprout). Transfer to a container lined with a towel and store in the refrigerator for up to 5 days.

Tips: Use filtered water. Don't leave the sprout jar in the sun; your shaded kitchen counter is a good place. Use sprouting seeds, not regular seeds. Troubleshooting: Your environment may be too warm, and the quality of your seeds may not be good. It shouldn't smell funky or be slimy.

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