Sprouts

Directions

1. 1
   Place the legumes in a strainer and rinse them thoroughly under running water.
2. 2
   Then transfer them to a large bowl (the bowl should be large enough to accommodate the legumes growth in volume during soaking) and fill the bowl more than halfway with warm water.
3. 3
   Cover the bowl with plastic wrap and set it aside at room temperature; let the legumes soak until they are tender, 4 to 6 hours or even overnight.
4. 4
   Drain the legumes and transfer them to a glass jar that is large enough to accommodate a six-fold increase in volume.
5. 5
   Place a piece of cheesecloth over the mouth of the jar and secure it with the jars ring (for a Mason-type jar) or with a sturdy rubber band.
6. 6
   Place the jar in a dark, humid spot (I keep mine in the cupboard under the kitchen sink).
7. 7
   Two or three times a day (if you remember), rinse the legumes by filling the jar with water (pour it through the cheesecloth) and then draining it; return the legumes to their solitary confinement.
8. 8
   Within 24 hours, you will notice tiny sprouts emerging from the grains.
9. 9
   Two or 3 days of this rinse-drain-store cycle will yield sprouts that are about 2 inches long.
10. 10
    Thoroughly rinse the sprouted legumes, transfer them to a self-seal plastic bag, and store them in the refrigerator for up to 5 days.