Growing sprouts can also lead to the growth of unwanted bacteria and fungi, which is why it’s important to use sterilized equipment. Always wash your hands before handling beans that you want to sprout. [1] X Research source
Chickpeas Alfalfa Adzuki beans Mung beans Lentils Sunflower seeds Quinoa
For beans or legumes, fill the jar a quarter of the way with the bean of your choice. For seeds like alfalfa, use about 2 tablespoons (4 g) of seeds per mason jar. This will give the sprouts plenty of space to grow and allow air to circulate between the sprouts. [3] X Research source
As the bean soak, they’ll absorb water and grow in size, and this will kick start the germination process. [5] X Research source
While the beans have to remain moist to germinate, you don’t want any excess water in the jar, because this could lead to mold and bacterial growth. [7] X Research source
You can rinse the sprouts as often as you like, but make sure to do it every eight to 12 hours at least, or as the beans dry out. [8] X Research source
Sprouts will keep in the refrigerator for two to three days. [11] X Research source
Garden salad Cobb salad Bean salad
Mustard Cheese Lettuce Tomato Sprouts Avocado
Avoid cooking alfalfa, as it can become mushy. [13] X Research source
Red and black beans Quinoa Lentils Chickpeas
