Put one to four tablespoons of seeds (“chickpea, alfalfa, sunflower, lentil, wheat, quinoa, mung bean, adzuki bean, clover and radish are just a few of the protein- and vitamin-rich sprouts of many possible seeds, grains and beans”) in a quart- or gallon-sized wide-mouth jar. Cover with some kind of netting—such as an old pair of nylons, cheesecloth, or screening from a hardware store—and secure with a rubber band. Add water, swirl, and drain. Fill the jar with cool water and soak for eight hours or overnight. Then drain.
Twice a day, for three to six days (or until the sprouts are one to two inches long), refill jar with cool water, swirl, and drain. Afterwards, invert the jar and prop it in sink or bowl to let it rest at a new angle each time you change the water.
Once your seeds have sprouted, either cover jar with plastic and a rubber band, or transfer to an airtight container and refrigerate. The sprouts will be good on sandwiches and salads for seven to 10 days.