Home Sprout Mung Bean Sprouts

Mung bean sprouts are low in salicylates. And they are my favourite type of sprouts. But I dislike the sprouts that are sold in the supermarkets. Even the ones in the organic shops. They all have a particular 'smell'. They tend to smell very sour.

And so that was how I started to sprout my own mung bean sprouts.

I searched the Internet for the best way to sprout as most of the commercial ones are grown with chemicals and gasses in 500 galloon machines. (click here)

There are various ways and methods to home-sprouting. But I found that this method which I used, suited me very well.

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Ingredients:

1. 400gm of organic mung bean sprouts
2. A container with a tray
3. Tap water

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1. Wash the beans thoroughly with water and check for spoilt or rotten beans.

2. Soak the beans overnight in a large bowl. Make sure all the beans are submerged in the water.

3. Drain the beans throughly and empty the beans into the tray+container.
(*You may use the water to water your plants. Apparently, it has nutrients in it)

4. Place the tray+container of beans away from direct sunlight and in room temperature.

5. Rinse the beans every 6 to 10 hours.

6. In about 3 to 5 days, you will have fresh, delicious and poison-free home-sprout bean sprouts!

This was what I bought.

They started sprouting after the 1st day itself!

Look at those tails!

Look at all those beauties! 

All cleaned up and ready to be cooked!

I divided them and kept them in 3 different bags. Make sure that they are dried before you keep them in the bags. Otherwise they will rot. Make sure you remember to keep the bags of sprouts IN THE FRIDGE! Otherwise, they will grow moldy and your effort will be wasted.

I stir fried one packet with garlic and cooked another with fried bee hoon and added another packet to a home-made noodle chicken soup!

Go ahead and sprout! You will not regret it.

Happy sprouting!