How to Grow Alfalfa Sprouts in a Jar
User Reviews
5
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Prep Time
15 mins
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Additional Time
4 d 12 hrs
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Total Time
4 d 12 hrs 15 mins
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Servings
2 cups (33g each)
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Calories
10 kcal
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Course
Side Dish, Salad, Condiments
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Cuisine
Indian, International
How to Grow Alfalfa Sprouts in a Jar
Description
This guide on how to grow alfalfa sprouts in a jar begins by washing the alfalfa seeds in a vinegar solution to reduce bacteria, followed by thorough rinsing. The seeds are then soaked overnight in a jar covered with a breathable cloth secured by an elastic band. Over the next four to five days, the jar is positioned tilted sideways to allow for proper drainage and air circulation, and the sprouts are rinsed daily to maintain moisture and freshness.
The process encourages the sprouting of alfalfa seeds into crisp and tender sprouts ideal for salads, sandwiches, or garnishes. Proper rinsing and drainage prevent mold growth and ensure sprout quality. This controlled environment method is suitable for indoor use without direct sunlight, protecting the sprouts from overheating.
Using common household items like a mason jar and cloth, this approach offers an accessible way to grow fresh sprouts. The sprouts can be harvested when they reach the desired length, typically within a week, and stored refrigerated for a few days.
Ingredients
- 1 tbsp alfalfa seeds
- 2 tbsp white vinegar (see "Safety Measures")
- running water
Instructions
Vinegar Wash (15 minutes)
- Add alfalfa seeds and vinegar to a clean bowl. Make sure all the seeds are covered. Let soak for 15 minutes.
- Skim off anything floating on the surface of the water.
- Pour off the vinegar and rinse the seeds for a full minute under running water.
Soak (12 hours)
- Add seeds to a clean mason jar along with enough water to cover the seeds four times over. Make sure all seeds are submerged in the water.
- Cover jar with a clean muslin cloth or a few layers of cheesecloth (see Note 1 if you don't have either), and secure in place with an elastic band.
- Leave overnight, then pour off most of the water and rinse the seeds for a minute under running water. Drain off as much water as you can (see Note 2).
Sprout (4–5 days)
- Set the jar tilted sideways, with a slight angle downwards, in a shallow bowl. (I use an empty takeout container for this.) Allow the seeds to spread out along the length of the mason jar. Inverting the jar allows excess water to gradually drain out through the cloth.
- Leave the jar setup in a sunny spot, but not in direct sunlight (see Note 3).
- 2–3 times a day, pour off the water, and rinse them in cold water. (See "Safety Measures.") Drain off as much water as possible then return jar to the inverted position.
- Repeat these steps for 4–5 days total. The sprouts are best to eat once they've sprouted little green leaves. Refrigerate if not using immediately and re-rinse with cold water every two days.
Notes
- A thin cotton fabric such as muslin, cheesecloth, or similar cloth can be used to cover the jar for draining.
- Remove the cloth when rinsing and draining to avoid losing seeds and to speed draining.
- Place the jar away from direct sunlight to prevent overheating but allow indirect light for sprout growth.
- Drain excess water thoroughly to avoid mold or spoilage during sprouting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups (33g each)
Amount Per Serving
Calories 10 kcal
% Daily Value*
| Calories | 10kcal | 1% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.02g | 0% |
| Sodium | 2mg | 0% |
| Potassium | 26mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 11mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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