Calling Dr Sprouty, Sprouty to the ER
My guess is that you are cooking the sprouts on the windowsill. Sprouts actually should be kept dark until the last day, and then just given enough light to green them up before eating... maybe on the kitchen counter instead of the window sill. Direct sunlight is way too intense for tender sprouts.
Originally Posted by vickiesltw
When you rinse and drain, turn the jar on its side and shake so the sprouts are in a thin layer and can get a lot of air. They need to stay damp, have air, be cool, and be dark. Got that?
And don't use too much seed to start. For green sprouts a tablespoon or 2 of seed in a quart jar is a good starting point.
See www.sproutpeople.com for lots of handy info.
Love, love, love,
- Shivananda Deva