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Here is the sprouting setup. Pretty low tech! The jars rest on a rolling pin and drain into the sink. I cover them up with a dark dish towel. It works great. I usually have 3 or 4 different ones going at a time. When they get done they go in the fridge and I start new ones. I especially enjoy lentil sprouts and an alfalfa/radish mix.
I am trying amaranth for the first time this week. We shall see! In the photo there are amaranth, garbanzos and mung beans. My problem child is quinoa. I have sprouted it several times, but they were bitter, each time more bitter than the last. I know that they must be rinsed very thoroughly to remove a bitter substance and I rinsed and rinsed. As a vegetarian I loved cooked quinoa and never had trouble with bitterness. I miss it and will keep trying to sprout it successfully. I have also heard of the wonders of sprouted buckwheat and barley. My sprouts make me feel strangely joyous! They are one of the few things growing in this frozen gray place, and I am awed by the power of life to spring forth each time i see them growing there on my counter!:)