Servings: 1 handful of bean sprouts
Procédé
- Add the mung beans to a large bowl.
- Rinse 3 to 4 times in plenty of fresh, clean water. Drain.
- Cover with freshly filtered water and soak for 9 to 12 hours. For best results, use boiled/dechlorinated water cooled to room temperature.
- If soaking lasts longer than 9 hours, discard the water and refill with fresh water. This helps prevent the bean sprouts from developing a musty smell.
- When you are ready to sprout the mung beans, discard the soaking water. Rinse at least 3 times with clean water. Drain in a colander.
- Transfer the soaked, drained mung beans to a jar or container. Make sure there is no water left; you don't want them to mold.
- Cover loosely with a lid or cloth.
- Place the bowl/jar in a warm, dark spot away from sunlight.
- Leave undisturbed until the beans sprout. Sprouting time depends on temperature; some mung beans sprout in a few hours, while others take up to a day or two.
- After 12 hours, check if they have sprouted. If you prefer longer sprouts, sprinkle with clean water and let all excess water drain from the batch or the jar/bowl. Excess moisture can cause them to rot.
- Refrigerate the mung bean sprouts in a clean, dry, airtight jar and use within 2 to 4 days.
Notes
Use liberally to top all your favorite Asian dishes!
Within 24 hours, the mung beans should begin to sprout; if not, they were likely not viable.
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