These are mung bean sprouts grown in a widemouth pint mason jar. Sprouts are a neat way to get fresh green veggies in the diet in challenging conditions. There are a ton of things one can sprout, but I like mung, lentil, green pea, etc.
The plastic cap is a screened lid that allows the moisture to drain when inverted. You don’t need a screen but it makes life easier. There are little bumps on the lid to hold it slightly away from the surface it sits on. I let mine sit in the sink so it can drain with no mess.
The beans start out like this. I had maybe a 1/4 cup of them in the bottom of the jar to start with. Ended up with a pint (duh..) of sprouts.
Here’s how it is done:
soak the beans/peas/seeds for a few hours
rinse and invert to drain
repeat step #2 a couple times a day at least
harvest when the tails are at least as long as the original item – usually takes a few days. If you want extra greening, place in sunlight on the final day.
cook - optional, but a good idea
In this case I sauteed them in some olive oil and black pepper and ate them with some soy sauce.