Sprout Growing Mason Jar Strainer

thingiverse

Earlier this year, I began cultivating sprouts while residing in my dorm room at college. Seeking a more convenient method for straining water from the mason jar, I developed this print - a meshed strainer lid designed for wide-mouth or regular mason jars. With my college on shutdown due to the pandemic, having access to food is now more crucial than ever. Sprouts are incredibly beneficial, requiring minimal care and growing rapidly while providing excellent nutrition. So far, I have successfully cultivated three varieties: mung beans, broccoli, and alfalfa. Mung beans possess a crisp texture and crunchy taste. Broccoli exhibits an intense flavor and aroma that is surprisingly stronger than expected. Alfalfa has a delicate and mild flavor. Sprouts can be easily integrated into various dishes such as salads, sandwiches, stir-fries (especially with mung bean sprouts), and used as a topping for numerous foods. Recently, I added mung bean sprouts to some mashed potatoes. Printing Instructions: These strainer lids utilize the infill settings in PrusaSlicer. To prevent seeds from escaping during straining, it is crucial to adjust the mesh size according to your specific needs. By employing a modifier cylinder, I have removed the top and bottom layers while varying the mesh size via infill settings. Feel free to experiment with different settings using the 3mf file or print directly from the gcode files provided. For optimal results, adjust the settings based on the type of seed you are using and share your findings below. Recommended Settings for Each Sprout: Mung Bean: 15% Infill Broccoli: 30% Infill Alfalfa: 30% Infill Growing Guide: I consistently grow sprouts in one-liter wide-mouth mason jars. These seeds can quickly overgrow the jar, requiring careful monitoring of seed quantity. Recommended Seed Quantities for Each Sprout: Mung Bean: Quarter Cup Broccoli: 3 Tablespoons Alfalfa: 3 Tablespoons To cultivate sprouts: 1. Toss the seeds into a mason jar and submerge in water. 2. Attach the strainer lid, ensuring it remains secure throughout the process. 3. Steep overnight or for approximately 12 hours. 4. Strain the water while leaving the strainer lid intact until your sprouts have matured. 5. Rinse the seeds thoroughly with water. 6. Place the mason jar at an angle on a bowl, allowing it to aerate and maintain humidity without direct sunlight. 7. Repeat steps 4-6 twice daily (morning and night) for optimal growth. 8. After maturation, wash your sprouts one last time and store them in the refrigerator. Sprouting: Sprouts mature rapidly, and you can consume them immediately. I typically eat the seed hulls as is, but they can be easily removed by submerging the sprouts in a bowl and gently stirring to release the hulls. A comprehensive guide on de-hulling can be found here: https://sproutpeople.org/growing-sprouts/sprouting-basics/de-hulling/. The maturation times for each sprout, including steeping, are as follows: Mung Bean: 3-4 days Broccoli: ~10 days Alfalfa: ~7 days Recommended Seed Sources: * Mung Beans (2 pounds): https://amzn.to/2Wy15nJ * Broccoli Seeds (1 pound): https://amzn.to/3dkd5PD * Alfalfa Seeds (1 pound): https://amzn.to/2vC73su Safety with Sprouts: While PLA is technically food-safe, the layer lines can pose a risk for bacterial growth. However, this growing method minimizes such risks due to the absence of soil and sterile seeds. I recommend washing my strainer lids by hand before each use to maintain hygiene. If possible, consider printing in PETG to further minimize potential bacterial growth. I appreciate any assistance that can be provided to continue creating projects and sharing them with the world. With my campus job terminated due to the pandemic, your support would greatly help me in this endeavor. Visit more of my projects at: https://souzoumaker.com/