Place ½ cup buckwheat in a quart-size sprouting jar or other sprouting container.
	
Fill with water, cover with a sprouting screen or mesh sprouting lid. Soak 20-30 minutes.
	
Drain all water off the buckwheat.
	
Invert the jar over a bowl at an angle so that the buckwheat will drain and still allow air to circulate.
	
Drain 1 hour, rinse, and drain again. Repeat rinsing and draining every hour until the rinse water runs clear. Buckwheat is very starchy and requires more rinsing at first than other sprouting seeds.
	
Once the initial draining and rinsing is complete, drain and rinse 3-4 times daily.
	
Once sprouts reach desired length, usually ½-1 inch, drain well and enjoy immediately or transfer to a covered container.
 
Sprouts will keep in the refrigerator for several days.