Growing sprouts is so satisfying! All it takes is a few simple and easy steps, and in 3 or less days you will have yourself jar of sweet and crunchy sprouts. I shake them on salads, stir them in Quinoa and other grains and snack on them throughout the day. They taste so fresh and green and are packed full of vital nutrients. Mung beans have worked the best for me. they’re quick and super tasty. Here’s how to sprout your own mung beans.
You will need:
- 1 quart mason jars
- Approximately half a jar of dried mung beans.
How to sprout your mung beans:
Firstly rinse the mung beans really well. They often have grit and other dirt in them from the drying process. Once drained pour them onto a plate or kitchen towel. Try and remove all broken or incomplete beans. These will not sprout and may rot and contaminate your batch. To prepare your jar, clean it thoroughly then rinse it with a little boiling water. This is as far as I rinse my jars. Other people may sterilize them in different ways, but this has worked great for me and I’ve never experienced any contamination. Now, fill your jar halfway with mung beans, lay a piece of cheesecloth over the top and hold on with a metal ring or an elastic band. They will almost double in size within the next 48 hours.
The process from here on is rinsing and draining. Your first rinse should be straight after your placed the cheesecloth on. Fill the jar with water, swirl it around and drain completely. Try and drain all of the water out, any extra water left in the jar may contaminate the batch. Store the jar in a cool, dark place in between rinsing. Complete this rinsing process every 8 hours or so. I rinse them in the mornings and the evenings. After day two you will see shoots appearing from your beans. You can harvest your beans when ever you wish, so taste and see how you like it. I like the shoots about 1/4 of an inch which is about 3 days of sprouting.
When you want to store your sprouts and cease the growing process, rinse one last time and dry thoroughly with paper towels. Store in an airtight container in the refrigerator. They should be good for about 2 weeks. They store best when there is no moisture on them. If you have any questions email me or check out www.sproutpeople.com for excellent FAQ’s.