How to Grow Your Own Sprouts
  • 1 qt. mason jar with lid
  • a square of cheesecloth and a fine mesh sieve (for rinsing) OR mesh screen cut to the size of your lid
  • ¼ c dry beans, seeds, or grains of your choice, picked over and rinsed well
  1. Carefully boil your mason jar to sterilize it. Dry fully before using.
  2. Add ¼ cup dry beans. (You can use more, but it's good to start small your first time to ensure your sprouts have enough space to grow and get good air flow.)
  3. Fill mason jar with water, making sure beans are completely covered.
  4. Soak for 12 hours.
  5. Drain water completely.
  6. Rinse sprouts and drain thoroughly, until water runs completely clear.
  7. Stretch your cheesecloth tightly across the mouth of the jar (or lay the screen across it) and tighten down with the ring portion of the lid.
  8. Find an out-of-the-way place for your sprouts to grow undisturbed. Pick a spot where your jar won't be jostled or get any sun. Inside a cabinet is a bad idea, because sprouts need good air flow. A corner of the counter or a shelf out of direct sunlight should be fine.
  9. Lay your jar on its side, rigging something up so the bottom of your jar is raised and the screen is tilted downward, encouraging any excess liquid to drain out through the openings in the screen or cheesecloth. I recommend using a shallow, heavy bowl; you can rest the bottom of the jar on the rim, and any excess liquid will drain into the bowl itself for easy clean-up.
  10. If your beans are blocking the entire screen, shake the jar to spread them out; again, they'll need good air flow.
  11. Let beans rest, undisturbed.
  12. Every 12 hours, rinse beans until water runs clear and drain fully, returning jar to its tilted position (and rinsing your bowl, if using) each time. I rinse my sprouts right before I leave for work and rinse them again when I get home at night, about 12 hours later.
  13. Continue rinsing and draining every 12 hours until your sprouts have grown as big as you'd like. You can eat them after a day or two, or keep growing them until they have long tails (up to a week). I recommend smelling and tasting your crop after each rinse. If you come across any funky smells, or your sprouts are soft instead of crunchy, you're better off chucking them and starting over with a fresh batch of beans than messing with potentially dangerous bacteria.
  14. That's it! Once your sprouts are the size you want them, transfer them to a covered jar and store them in the fridge for up to two weeks. Toss your sprouts on sandwiches, sandwiches, or add them to any cooked dish as a fresh and crunchy garnish. Happy sprouting!
Before you start making your own sprouts, take at least a couple of minutes to google "sprouts and bacteria." I wouldn't serve sprouts to the very young, the very old, or folks with impaired immune systems. Some folks feel safer cooking sprouts before eating them. Do what feels right for you!
Recipe by Hell Yeah It's Vegan! at