Homemade mung bean sprouts

harvest my mung bean sprouts

If it came from a plant, eat it.  If it was made in a plant, don't - Michael Pollan

Mung beans can be sprouted indoors at any time of year.  I try to grow bean sprouts as simple as possible.
I like them long, plump and crunchy.  This is the easiest way I make sprouts:

Ingredients

6 tbps dried mung beans, if possible organic and GMO-free
warm water
large BPA-free plastic food storage container

3-4 days in cold season

Step by step guide

  1. In a large glass bowl, wash them 3 times and remove any damaged beans.
  2. Soak in lukewarm water and cover for about 4 hours.
  3. Rinse and drain with fresh water.
  4. Place them in the container with a lid, and wrap it with a tea towel (or a fleece scarf in cold season).
  5. Keep them in a dark and warm place.
  6. The next day, just pour cool water in the container and drain them through a corner with a strainer under (just in case some of the beans fall out), cover and wrap it and return the container to its dark place.
  7. Rinse and drain twice a day: in the morning and in the evening (sometimes only once, especially in winter).
  8. Repeat the rinsing and draining process each day until the sprouts  reach the desired length.  Depending on the climate, the season and their environment, it can takes 4 to 10 days to grow.  Of course, in warmer weather, they can sprout quickly.
  9. Harvest:  place and soak them in a large basin to remove the green shell; after draining, place them in a large container and store them in the fridge for up 10 days!

N.B.

  • mung bean is a warm season crop, so they like warm temperature
  • they cannot grow well in a glass jar: get big heads with tiny, short, skinny bodies
after 1 week in cold season


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