Thoroughly clean the container before each use. Pour seeds into a sprouting jar (with a mesh lid for easy draining), fill it with cold water, and leave the seeds to soak for 8–12 hours. Do not overfill the jar.
Once the seeds have soaked, invert the jar over a sink, then rinse the seeds with cold water and drain again, making sure that they are not standing in water. Place the jar out of direct sunlight, where air circulation is good.
Rinse and drain the seeds with cold water twice a day to keep them clean and moist. Alfalfa seeds sprout after only 2 days and are ready to eat 2–4 days after that. Try a few as the shoots lengthen to find your favorite eating stage.
When they are ready, give the sprouts a final rinse, drain, and leave for 8 hours to allow excess water to evaporate. The sprouts can then be stored in the refrigerator for up to 5 days. Discard the crop if mold develops.