notbob wrote:
> How do you do 'em?
>
> nb

I'll give you the full instructions that come with the envelopes of seeds .
, . you can do as you wish.
This measurement is for Mung sprouts specifically. The instructions are
general.
Mung Sprouting
Dry seed - 1/4 cup = 1 quart
Measure seeds and cover with a solution of one part bleach to nine parts
water. Soak for 10 minutes. Drain and rinse thoroughly with clean water.
Place seeds in sterile wide mouth jar. Add lukewarm water to equal four
times the amount of seed used. Cover with the proper screen. Soak
overnight maintaining temperature of 65 to 75F. Next morning rinse with
warm water by holding jar under faucet. After rinsing, prop jar at angle
with screen facing down to allow for drainage and ventilation. Rinse
sprouts 2 to 4 times a day. Hulls are not harmful but can be removed by
using the larger screen top. Swirl jar under running faucet until the jar
overflows and hulls are flushed over the top. Drain well. Continue rinse
cycle until harvest. To remove seed coats from larger seeds, place sprouts
in pan of water after final rinse. Stir gently and remove seed coats when
they float to the surface. Store sprouts in refrigerator for up to a week.
To freshen sprouts rinse with cold water and drain.

MY NOTE: My thought is that the bleach rinse cycle is to eliminate any
seed-born contamination
HTH
The common type of sprouting device alluded to here is a quart jar that
comes with 3 different size plastic screen jar lids.
Janet