Ingredients

The following ingredients have 1 Servings
  • 1 cheesecloth (or muslin cloth)
  • 1 small jar (- glass jar or mason jar)
  • 1 string ((cotton or jute) or rubber band, to tie )
  • 2 tablespoons alfalfa seeds
  • 1 cup water

Instruction

  • Pick the seeds if there are stones or damaged seeds.
  • Take a clean jar. If possible sterilize the jar by pouring hot water over it or keeping the glass jar in boiling water for 5 minutes.
  • Add the alfalfa seeds in the jar.
  • Rinse the seeds a couple of times with water taking care the seeds don't spill out.
  • Cover the jar lightly and soak the seeds in 1 cup water for 5 to 6 hours.
  • Secure a muslin cloth or cheesecloth on the mouth of the jar with a string or rubber band.
  • Drain all the water from the secured muslin cloth.
  • Next rinse the seeds with clean filtered water. Gently pour some clean filtered water inside the jar through the cheesecloth or muslin. Shake the jar and drain all of the water.
  • Keep the jar inverted for some time till the extra water also drains out.
  • Store the jar in a cool and dry place for 3 to 5 days till you see the sprouts.
  • Rinse the seeds and the jar everyday with clean filtered water and then drain the water completely. You can keep the jar slightly inverted in a bowl so that any extra water drains out in the bowl. Discard this water.
  • When the sprouts are done, then remove the alfalfa sprouts with a spoon in another jar/box/zip lock bag and store airtight in the fridge.
  • Alfalfa sprouts stays good for 4 to 5 days when refrigerated.
  • Before using the alfalfa sprouts, thoroughly rinse them with warm or lightly hot water a few times. This also removes the hulls if you do not prefer them.
  • Add the rinsed alfalfa sprouts to your food whenever you want them.