We (my lady & I) being vegetarians, always take sprouts with us on
weekend, or longer, hike. Even lighter than the 12-oz. plastic Folger
coffee containers are the Glad disposable leftover containers.

I take two of the smallest ones and one lid. Drill about 100 1/16th
inch holes in the lid and in one of the bottoms (a Dremel is perfect
for this). Place the perforated bottom inside the non-perforated
bottom, put on the perforated lid and now you have a strainer to keep
the seeds above any standing water and a lid that allows for
breathing.

Multiple sproutings can be achieved by adding additional perforated
containers. The additional ones don't allow for as much room as the
first (wouldn't work for the beans), but you don't need as much room
when they first start to germinate.

You can also sprout any type of seeds in a muslin bag with a
drawstring. Just keep the bag moist and in a Ziplock until they're
ready to eat. I find that the bags soaked with water are heavier than
the Glad containers. Just imagine having five wet cloth bags in your
pack (unless you have a Llama).

NOTE: Sprouting seeds works only in Summer or if backpacking in
southern US where night temps in winter don't go below freezing.
Daytime temps need to be above 55 degrees at least. Direct sunlight
can help to heat your little greenhouse up in colder climes. Be
especially careful they don't get too hot or you'll end up dehydrating
them down to nothing.

To start your seeds:

Place the perforated tub inside the non-perforated tub

Add a tablespoon of your favorite sprouting seeds (ours is a "Triple
Mix"; clover, alfalfa & radish) to the perforated tub.

Add enough PURIFIED water to just cover the seeds.

Put perforated lid in place.

Place upright inside top of your backpack in a Ziplock baggie (if
you're concerned about leaking) for 12 hrs.

Remove from backpack. Lift out perforated tub without removing lid.
Dump water out of bottom (and Ziplock if necessary.)

Remove lid and rinse with PURIFIED water every 12 hours until they are
an inch long and have tiny leaves (usually 4-5 days.) No baggie
necessary now as there is no standing water, just damp seeds.

Place outside pack or in sun during breaks on last day to green them
up. Again, be careful of too much direct sunlight, you may end up with
nothing.

NOTE: A pinch of citric acid crystals dissolved in a cup of water and
used as a rinse agent is recommended on at least the third and last
day to ward off any unwanted molds and bacteria. Citric acid crystals
can usually be found in the canning & pickling section of your
grocery. I usually bring about two teaspoons worth.

We eat the sprouts right out of the container with Wheat Thins &
smoked soy-based Cheddar cheese (I smoke the cheese myself). We also
make feta tortillas which consists of feta cheese crumbled on a
tortilla, placed in a pan over heat to warm, add sliced tomato,
sprouts, more cheese, then a tortilla lid. Flip to warm both sides
then eat.

In regards to the multi-use concept, the perforated bottom makes a
great shower, and the non-perforated tub is used to knead whole-grain
bread dough in and letting it rise while backpacking.