It’s day 2, cover the mouth of the jar with cheesecloth, and fasten with the rubber band. Turn the jar over in the sink. The cheesecloth acts as a strainer, holding in the seeds and letting out the water. If you’re using the bowl method, use a strainer to strain out the soaking water and rinse the seeds. I have a sprouting tray kit that allows me to rinse without moving the seeds. I usually move my seed into it on day 2. You can also find cool jars or lids made to fit mason jars online that have strainers built into them. Shake the jar / strainer a few times to remove all of the water from last night’s soak. Repeat this 2-3 times making sure you give the jar/strainer a few good shakes after each rinse.
Look at your seeds, they should be mostly dry. If you leave too much water in the jar, the seeds can rot in as little as 2-3 days. Please do not let this scare you off, if you’re even slightly careful to drain the seeds that probably won’t happen.
To make sure they fully drain you can, store the jar upside-down in a baking dish or plastic tub. Rest the jar on the side of the dish, or up against the wall–any excess water drains out, without any more attention from you.
Tonight you will repeat the rinsing process. You’ll continue this twice daily rinsing for the next 4 or 5 days. Prior to day 4-5 your sprouts do not need light. In fact I keep mine covered.
You will notice growth in a few days. Once your sprouts are the height you want them , usually 5 days expose them to indirect light and continue to keep them rinsed and moist. By the end of the first day of light you will notice they are extremely green, this is when you start eating them. Store any unused portion in your refrigerator.