Measure 2 tablespoons of seeds into the mason jar. Cover the seeds with 2 inches of water and swirl them around in the jar vigorously for about 30 seconds.
Add the sprouting lid and ring, then set the jar upright in a dark place for 24 hours.
Drain the water from the seeds, add more filtered water and rinse water vigorously. Drain, and set the jar upside down on the stand.
Repeat this process morning and night until the sprouts are 2 inches long (about 5-7 days from the start).
Rinse with filtered water and drain sprouts. Then place in a sunny location until the leaves turn bright green - about 12-24 hours at most.NOTE: Don't leave them in the sun too long (several days) or they will turn bitter.
Remove sprouts from jar and place in a large bowl. Rinse with filtered water to remove the hulls, you may have to rinse and drain multiple times to them all to be gone.I don't mind the hulls, but some do, so rinse to your preference!
Pat sprouts dry with a towel and store in the fridge for up to 2 weeks!