Yield: 1 Servings
|1½ teaspoon||Alfalfa seeds; or|
|4 tablespoons||Mung bean seeds (bean sprouts); or|
|3 tablespoons||Cabbage seeds; or|
Place seeds in a quart jar with a mesh lid (mesh must be smaller than seed size). Cover the seeds with four parts water. Allow the seeds to soak overnight. Drain off the water in the morning. Rinse the seeds with water and a swirling action. Drain and leave the jar upside down propping it to allow air to access the seeds. In the evening, repeat the rinse and drain step. Continue to rinse and drain twice a day for 3 to 4 days (harvest).
Once the hulls loosen from the sprouts, use a larger mesh lid and rinse the hulls out of the jar (2nd or 3rd day).