Mung Bean Sprouts

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So, imagine that you’re out at a wonderful Vietnamese restaurant. You order the veggie phở, and maybe even some tofu bánh mì. When they bring out the soup and sandwich, there comes with it a side dish of basil, lime, sliced jalapeño, and these crunchy little thing-dos. Even though the soup is getting cold, and your sandwich is soggy, you can’t stop eating the garnish! These, my friends, are mung bean sprouts.

 They are so easy to make. They are super cheap to make. They are guiltless fun to snack on. Most importantly though, they’re really good for you.  
Enjoy,
Tara



Ingredients
    ½ cup of dried mung beans
    36 oz. glass jar
    Mesh lid (or cheesecloth with a rubber band)
    Water
Directions
  1. Measure ½ cup of dried mung beans and pour into a large mason jar (they will grow quickly and need room to keep from mildewing).
    1. Fill the jar with water and cap with a large mesh lid.
      1. The larger lid helps when rinsing the green shells as they begin to shed.
    2. Leave the jar in a temperate place overnight, or about 12 hours to soak.
  1. In the morning, pour out the water and rinse the beans thoroughly.
    1. The beans should have begun to swell and the water will have some foam near the top.
    2. Make sure not to lose any beans during the rinsing process!
    3. Once rinsed, place the jar in a tilted upright position for draining.
      1. I like to use a shallow bowl as pictured in step 3—nothing too fancy (but there are contraptions made especially for draining sprouts).
  1. Make sure to rinse 2 – 3 times a day, every 6 – 12 hours or so until the beans fill the jar.
    1. (2 days’ growth pictured)
  1. Once they fill the first jar, rinse and split the sprouts into two separate jars.
  1. When the jars are both full, it’s time to harvest (Or really, whenever you can’t wait any longer and they taste great)!
    1. To stop the growing process, put a sealing lid on the jars and place in the refrigerator.
    2. (This was a 3 day process. Your success will depend on humidity and room temperature. We’re in monsoon season here in Southern New Mexico and so it is hot and humid—perfect for sprouts!)
(Tip: Make sure to smell, taste, and handle your sprouts during the growing process. Know your food!)

Comments

  1. Marija RukavinaFriday, August 4, 2017 at 6:49:00 PM EDT

    Hehe, the synchronicity thing ;) we were just discussing sprouts growing at home today! And here it is! Thank you for this great post with great explanations! :)

    ReplyDelete

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