Things You'll Need:
- Alfalfa seeds
- Tablespoon measuring spoon
- Strainer
- Quart-size mason jar
- Filtered water
- Cheesecloth
- Rubber band
- Plastic bag or container
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Step 1
Measure 3 tbsp. of alfalfa seeds into the strainer and inspect the seeds carefully. Remove and discard any seeds that are broken or misshapen. Rinse the seeds under cold water and allow the excess water to drain off.
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Step 2
Place the seeds into the bottom of the mason jar. Add cool filtered water to the jar so it is 2 inches over the seeds. Allow the seeds to soak in the open jar overnight.
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Step 3
Cover the jar opening with a piece of cheesecloth in the morning and fasten it to the jar with the rubber band. Pour the water out of the jar through the cheesecloth to drain the seeds. Shake the jar carefully to ensure all of the water drains out.
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Step 4
Add more filtered water to the jar (the same amount you originally added) and drain this water out immediately. Shake as much water out as possible so that almost none remains in the jar. Prop the jar upside down and leave it this way for the entire day.
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Step 5
Repeat Step 4 again that same evening and then again each morning and evening for the next five days.
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Step 6
Watch alfalfa sprouts begin to emerge. After five days, the alfalfa will be the most flavorful. Rinse one final time, shake off as much excess water as possible and place the alfalfa sprouts in a plastic bag or container for storage.
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Step 7
Store the alfalfa sprouts in the refrigerator and use within two to three days.
