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1
Place the legumes in a strainer and rinse them thoroughly under running water.
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2
Then transfer them to a large bowl (the bowl should be large enough to accommodate the legumes growth in volume during soaking) and fill the bowl more than halfway with warm water.
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3
Cover the bowl with plastic wrap and set it aside at room temperature; let the legumes soak until they are tender, 4 to 6 hours or even overnight.
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4
Drain the legumes and transfer them to a glass jar that is large enough to accommodate a six-fold increase in volume.
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5
Place a piece of cheesecloth over the mouth of the jar and secure it with the jars ring (for a Mason-type jar) or with a sturdy rubber band.
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6
Place the jar in a dark, humid spot (I keep mine in the cupboard under the kitchen sink).
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7
Two or three times a day (if you remember), rinse the legumes by filling the jar with water (pour it through the cheesecloth) and then draining it; return the legumes to their solitary confinement.
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8
Within 24 hours, you will notice tiny sprouts emerging from the grains.
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9
Two or 3 days of this rinse-drain-store cycle will yield sprouts that are about 2 inches long.
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10
Thoroughly rinse the sprouted legumes, transfer them to a self-seal plastic bag, and store them in the refrigerator for up to 5 days.
