Sweet and Spicy Sprouts

1. Sanitize
   Pour hot water into a mason jar, let sit for 1–2 minutes, then drain and let cool.
2. Soak (Day 1)
   Combine 1 tbsp broccoli seeds, 1 tbsp alfalfa seeds, and 1 tbsp radish seeds in the jar. Cover with filtered water. Close the mesh lid and soak for 5 hours. Drain, rinse, and prop 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 countertop away from direct sunlight.
4. Harvest
   By day 4 (up to day 7 depending on temperature), sprouts should fill the jar. Transfer to a container lined with a paper towel and refrigerate. Consume within 5 days.

Notes:

• White fuzz on sprouts is root hairs, not mold — it disappears with rinsing and is totally normal.
• Always use filtered water to avoid chlorine, which can inhibit sprouting.

Storage:

• Refrigerate in a paper-towel-lined container for up to 5 days. Pat dry before storing to reduce moisture buildup.

Swaps:

• Use any combination of sprouting seeds — try sunflower, clover, or fenugreek for different flavors.

Tips:

• Sprouting is slower in cooler kitchens — expect 5–7 days in cold weather, 3–4 days in warm.
• Keep the jar out of direct sunlight to prevent bitterness.