Mason jars are ideal for sprouting, but you can use any wide-mouthed glass or plastic jar. Wash the jar well in hot, soapy water to remove dirt, dust, and any pathogens or particles that might be hiding in the container. Dry the jar with a clean towel and set it aside.  Growing sprouts can also lead to the growth of unwanted bacteria and fungi, which is why it's important to use sterilized equipment. Always wash your hands before handling beans that you want to sprout. Measure about ½ to ⅔ cup (100 to 133 g) of beans and transfer them to a clean bowl. Cover the beans with fresh water, and use your hands to swish the beans around. Transfer the beans to a colander to drain the water, and rinse them until the water runs clear. You can use just about any whole and dried bean, legume, or seed for sprouting, including  Chickpeas Alfalfa Adzuki beans Mung beans Lentils Sunflower seeds Quinoa Transfer the beans to the sanitized jar. Fill the jar the rest of the way with clean room temperature water. Place cheesecloth or a clean towel over the mouth of the jar, and secure it in place with an elastic. This will allow airflow and prevent dirt and particles from floating into the jar. For beans or legumes, fill the jar a quarter of the way with the bean of your choice. For seeds like alfalfa, use about 2 tablespoons (4 g) of seeds per mason jar. This will give the sprouts plenty of space to grow and allow air to circulate between the sprouts. Set the jar aside on the counter and let the beans soak for several hours. Very small grains like quinoa only need to be soaked for about three hours. Medium legumes like lentils only need to soak for about eight hours.  Larger beans like kidney beans and chickpeas should soak for 12 hours. As the bean soak, they'll absorb water and grow in size, and this will kick start the germination process.
طهر المرطبان الزجاجي. اغسل البقول. اغمر البقول بالماء النقي. دع البقول منقوعة ليلة كاملة.