One and a half dessertspoons, flat not heaped, seems to produce about the right amount of sprouts for the canning jar. So with very little effort I get fresh, crispy sprouts whose source I know – should be no chance of getting some gut bug as a result of eating sprouts.
The last lot are in a glass container in the fridge. The next lot are soaking for a couple of hours, then I will drain the water off and rinse them twice a day until they are grown in about a week. They sit on the window sill in the kitchen.
The weather is a miserable mix of snow and rain with temperatures around 0C – snow on the mountains, of course.