I got some food safe containers with lids, trimmed openings in the lids (they look like Bs or 8s), and drilled, oh, 1/8 inch holes - about 40 of them - evenly around the bottoms of the containers. I left two containers whole, but with opened lids. I put a quarter to a half cup of wheat seeds in a jar, rinse with hot water, pour that off, then soak in lukewarm water overnight. Next day, I pour off the water and put the seeds into a sprouting container described above. I set that on the lid of the solid container to catch drips. When I have it together, that evening I prep another jar of seeds, so that I end up stacking five or six - a week's worth - by the time the last one is going into the sprouting container, the first one is ready to serve. Stacked up like that, they don't take up that precious horizontal space.
At serving time, I rinse the sprouts very thoroughly. Some folks recommend rinsing them with some hydrogen peroxide because they are worried about bacteria. We have not had problems with that. Others report they occasionally get mold, but we have not had problems with that, either (I think the initial rinse with very hot water helps).
There are Youtube videos and blogs about this process - all kinds of ways to do it.
So far I have only done it with wheat. But I have seen reference to sprouting many things - several BYC folks sprout black oil sunflower seed.
I get organic wheat in bulk - it works out less expensive than frozen peas. And I don't need to take up freezer space. I am always looking for ways to do things without needing a freezer.
Edited by Amiga - 10/2/15 at 6:13pm