There aren’t many vegetables that I won’t eat. One that I try to avoid if at all possible? Sprouts? It’s not that I don’t like sprouts, I actually do. However, they are probably the dirtiest vegetable out there and are noted carriers of e coli bacteria. As I am not inclined to put knowingly myself at risk for potentially serious gastrointestinal illness I avoid sprouts in restaurants and from the grocery store. You can, however, grow your own sprouts (e coli-free) from pretty much any nut, seed, or legume. For example, chickpeas, almonds, mustard seeds, and sunflower seeds. You can buy special sprouters, or if you’re thrifty or poor (like me) you can just use a wide-mouthed mason jar.
1. Soak whatever kind of seed, nut, or legume you’ve selected in cold water for 4-8 hours.
2. Cover the mouth of the jar with a piece of cheesecloth and secure with a rubber band. Turn the jar upside down to drain the water.
3. Prop the jar inside a bowl or tray so that the mouth is facing down at a 45-degree angle. Leave in a cool dark place.
4. Twice daily, remove the cheesecloth, and rinse the jar out with cold water to prevent the sprouts from growing mouldy. After rinsing you can recover with the same piece of cheesecloth and return the jar to it’s 45-degree angle.
5. Depending on what you’re sprouting the time it takes will vary. Generally sprouts will start to grow within a couple of days and be ready to eat in 3-8 days. Refrigerate once they’re ready to eat and use them in salads, sandwiches, stirfries, hummus, whatever you’d like.
(Technique from Vegetarian by Alice Hart)