Below are some simple instructions to take you through the process of growing your own sprouts. Thank you for your purchase if you made one. If you’re interested in getting all the supplies you need to grow your own sprouts and microgreens, consider purchasing our Indoor Grow Kit

Please Note: Children, the elderly, pregnant women, and persons with weakened immune systems should avoid eating raw sprouts of any kind.

Step 1: Prepare

Sanitize everything that the seeds will encounter, including the jar, measuring spoons, and the lid. We use a diluted apple cider vinegar solution that we rinse off thoroughly, as vinegar can damage seeds.
Measure out the amount recommended on the seed package, typically 1-2 tablespoons for a quartsized jar.

Step 2: Soak

Rinse your seeds thoroughly in cool, clean water.
Place the seeds in the mason jar.
Fill the jar with enough water to cover the seeds by a few inches.
Attach the slotted lid.
Let the seeds soak for 8-12 hours or overnight.

Step 3: Rinse

After the soaking period, drain out the water through the slotted lid

Rinse the seeds by adding fresh water to the jar, swirling it around, and draining it out again. Do these twice.

Ensure all excess water is removed after the final rinse.

Step 4: Sprout

Open the sprouting stand at a 45-degree angle and place the jar on the stand with the slotted lid facing down. Place a plate or washcloth under the stand to capture any water.

Store the jar away from direct sunlight in a cupboard or pantry for the first few days of sprouting.

Rinse and drain the sprouts at least twice a day, morning and night.

After each rinse, place the jar back in its draining position on the sprouting stand.

Step 5: Sunlight

Once the sprouts have grown to a few inches long and you see the leaves starting to develop (usually after 2-4 days), move the jar out of the cupboard to a spot with indirect sunlight

Step 6: Harvest

When the sprouts are ready (usually between 3-7 days, depending on the seed type), give them one final rinse and drain them thoroughly.

Place three layers of paper towels on a plate and dump the drained sprouts onto it. Place the plate somewhere in your home with direct sunlight for an hour or two

Remove any unsprouted seeds or hulls if you wish, although this isn't necessary.

Step 7: Storing

Before storing, sprouts should be as dry as possible to prolong their shelf life.

Place the sprouts in a clean, airtight container in the refrigerator.

Consume your sprouts within a week

Step 8: Cleaning

After each batch, clean your mason jar and slotted lid thoroughly
Dry your equipment completely before starting a new batch to avoid bacterial growth.

Tips and Warnings

Children, the elderly, pregnant women, and persons with weakened immune systems should avoid eating raw sprouts of any kind.

Temperature: The ideal temperature for sprouting most seeds is between 68° F and 72° F (20°C - 22°C).

Air Circulation: Good air circulation is crucial. Do not place the jar in an airtight cupboard.

Sanitation: Always start with clean hands and equipment to prevent contamination.

Smell: If your sprouts start to smell bad, they may have bacterial growth and should be discarded.

Taste Test: If in doubt, taste your sprouts. They should have a pleasant, nutty flavor.

Watch for Mold: Mistaking fine root hairs for mold is common; mold will generally be black or fuzzy and smell bad. It’s better to be safe than sorry. If you aren’t sure just discard the sprouts and try again.

Sprouting Instructions