You will need:

Utensils: (sprouting equipment is sold in health food stores, but if not available...here is the next best thing)

wide mouth quart jar (mason type)
rubber band to go around mouth of jar
6 x 6 in. piece of plastic screening or nylon netting
one small bowl large enough to hold jar upside down
dark, cottony towel for a cover (unless using a dark cabinet)

mung, soy, alfalfa, radish, mustard green seed, etc. for sprouting (not treated seed!)
water

FOR LARGE SPROUTS: (one batch to stir fry)

Use 1 Tablespoon seed

FOR SMALL SPROUTS: (equivalent to two store bought boxes of sprouts-adjust as needed)

Use 1 Tablespoon seed

How to:

1. Place seed in jar, rinse to remove any dust (if small seed, attach netting with band in order not to lose seed)
2. Fill jar about 1/3 full of water
3. Attach netting with rubber band, if not already done
4. Allow to sit over night in a dark location or with towel over the top
5. Drain all water off and rinse with fresh water
6. Drain thoroughly and place in bowl upside down in a dark cabinet or on shelf with towel covering it so light does not see the seed.
7. Rinse twice daily, a.m. and p.m.
8. Drain thoroughly and turn upside down in bowl.
9. Place in dark cabinet or cover with towel
10. It should only take a few days to have sprouts - about 4 or 5
11. To add chlorophyll to your sprouts after they are the proper growth, place them uncovered in their container or for large sprouts, in a large bowl. "Greening" will only take a few hours.
12. Store in refrigerator in glass containers with plastic wrap covering