Broccoli Sprouts

1. Sanitize
   Pour hot water into a 750 ml mason jar, let sit for 1–2 minutes, then drain and cool.
2. Soak (Day 1)
   Add 20 g (2 tbsp) broccoli sprouting seeds to the jar. Cover with filtered water and close the sprouting lid. Soak for 5 hours. Drain, rinse, and prop the jar upside down at an angle to drain fully.
3. Rinse and Drain (Days 2–4+)
   Twice daily: fill jar with filtered water, swirl gently, drain through mesh lid, and re-prop upside down at an angle. Keep on a countertop away from direct sunlight.
4. Harvest
   By day 4 (up to day 7), sprouts should fill the jar. Transfer to a container lined with a paper towel and refrigerate. Consume within 5 days.

Notes:

Rinse thoroughly twice daily and ensure the jar is tilted at an angle to allow full drainage. Standing water causes mold.

Use seeds labeled for sprouting. Regular broccoli seeds may be treated with antifungal coatings.

Tips:

During the last 12 hours, place the jar in indirect sunlight to activate chlorophyll and turn the sprouts bright green.

Broccoli sprouts contain sulforaphane, which is most concentrated in the 3–4 day stage.

Storage:

Store rinsed and dried sprouts in the refrigerator for up to 5 days. They stay freshest in a sealed container lined with a paper towel to absorb moisture.