California Farm Indoor Mung Bean Sprouts
Hobby Horseman @HobbyHorseman
One quarter cup, 100 ml, organic mung beans yields one cup of tasty sprouts in about one week. Here is a foolproof method that works year round, every time.
California Farm Indoor Mung Bean Sprouts
One quarter cup, 100 ml, organic mung beans yields one cup of tasty sprouts in about one week. Here is a foolproof method that works year round, every time.
Cooking Instructions
- 1
Soak quartercup (100 grams) of organic mung beans 24 hours in 3 cups of water, till they swell up and double in size. Lay plastic lid loosely on top, or make holes in metal cap and use to keep insects out. When fresh water is added for rinsing, some green skins of the beans will loosen, separate from white beans when being swirled, and float to the top.
- 2
Once a day, swirl the beans to loosen green skins and pour them off with the water, put lid back on, refill, put lid on, set upside down to drain. When drained, put back upright in pantry. Let drained beans sprout at room temperature, away from direct sunlight, but rinse and drain every day. Keep lid on to keep insects out.
- 3
After seven days or so, rinse away the last green shells, feed any unopened beans to chickens or compost, pick up the white sprouts, put in ziplock bag in fridge, sanitize jar and lid with boiling water, start new batch of mung bean sprouts. Enjoy.
- 4
In winter, when sprouts develop slower, operate two glass mason jars. Enjoy.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.
Read more Similar Recipes
-
California Farm Barley Sprouts California Farm Barley Sprouts
One pound of unhulled barley grain make 6 pounds of fresh green sprouts in a week, 12 pounds in two weeks, indoors in a mason jar or in a raingutter piece in your garage or shed, or outside on wood. A baby wading pool works well too. Outside growing takes longer.You can grow 6 to 12 pounds of fresh sprouts from 2 cups of dry barley grains. You can have a sprout salad every day, bake sprouted barley bread, and have sprout and avocado cheese sandwiches.We also use sprouted barley to feed our chickens, our geese, our piglet, our lambs and our horses. If you give them hay and a mat of fresh sprouted barley side by side, they will eat the barley sprouts first. There is an old farmers trick in keeping mold out of of sprouting barley: we mix a spoonfull of sunflower seeds with the barley grains, water spray the seeds twice a day on a wood surface that drains, no mold.
-
California Farm Frozen Black Beans California Farm Frozen Black Beans
Quicker than opening a can of beans, less expensive, and creamier, fresher tasting, we keep cooked black beans frozen in ice cube trays.The best black beans are pole grown black beans, they are larger. If you have bought beautiful dried black beans, called turtle black beans, or frijoles negros de tortuga, put a handfull in a sunny spot in your garden, they will grow.The frozen precooked black bean ice cubes are one ounce, one tablespoon portions, ready in 2 minutes, microwave heated, for tacos, tostadas, burritos, tamales, salads.For my recipes, I simmer my beans without presoak in a big cast iron pot, three hours, and I add an extra cup of dried black beans to fill an ice cube tray to have handy when needed. -
California Farm Leek Pepper Bean Soup California Farm Leek Pepper Bean Soup
I know our recipes are sometimes simple because we use the whole vegetable, picked fresh, and then measure and add other ingredients, but the results are delicious. This dinner soup freezes well too. -
Mung bean sprouts summer soup 豆芽汤 Mung bean sprouts summer soup 豆芽汤
You only need three ingredients to make classical simple mung bean sprouts soup. All other added ingredients could be very flexible according to the season. It's also called hangover soup in Korean cuisine.
-
California Farm Dukkah Grilled Brussels Sprouts California Farm Dukkah Grilled Brussels Sprouts
Grilled brussels sprouts cut in half make a quick and tasty dish with dukkah spice. You can make your own Egyptian dukkah spice in minutes. Sprouts are served on a bed of pureed sweet corn with wasabi cream. Goes well with fresh salad topped with parmesan cheese and a grilled lamb chop in chimichurra sauce. -
California Farm Fresh Soy Milk California Farm Fresh Soy Milk
We make tofu from soy milk. We make a quart of soy milk from a cup of whole non-GMO soybeans. Here is the recipe to make fresh soymilk at home. You also end up with delicious fresh bean cakes for breakfast, when you mix the filtered solids and foam with whipped eggs and some flour. -
California Farm Black Garlic Poached Brussels Sprouts California Farm Black Garlic Poached Brussels Sprouts
Poaching Brussels sprouts in a mild black garlic butter sauce with lemon juice brings summer salad flavors back to cold weather dishes. This dish brightens and lightens winter meals.#GlobalApron -
California Farm Mirepois Lentil Dinner Soup California Farm Mirepois Lentil Dinner Soup
Mirepois ( me- ray- pwa) is a well kept french cooking secret. It flavors sauces, dinners, soups, and salads. You chop a cup each of celery, onion and carrot, add 2 chopped garlic cloves, and fruit it in olive oil, then add any other ingredients you like. Here is what it does to lentil dinner soup. -
California Farm Pickled Pearl Onions California Farm Pickled Pearl Onions
Time to pickle! We use pint jars. Other than the spices for each vegetable, the method for preserving our farm veggies is identical for all of them. They stay sweet and sour, fresh, crispy, and are tasty for nine months. Once opened, they stay fresh in the fridge for 6 more weeks. All I do is write the year on the cap and put them in the pantry. There are two methods, Dutch and American. -
California Farm Garden Tomato Bean Stew California Farm Garden Tomato Bean Stew
Our ripe garden tomatoes are starting to burst in the intense summer heat, all at once. Time to do a quick tomato rescue with lima beans and pork shoulder bone and make half a dozen one pound lunches with pulled pork, steamed tomatoes, ginger and fresh basil. Freezes well, reheats well.#GlobalApron -
California Farm Summer Squash Freezing California Farm Summer Squash Freezing
Summer squash is at peak flavor in July. Blanching and freezing preserves summer squash, keeps it flavorful till next crop is ripe. Green zucchini, yellow crookneck and striped squash are our preferred ones to mix. The peels contain most of the nutrients, do not peel.Sliced, blanched, Frozen and packed in one pound weekly portions, 52 per person for year round enjoyment. -
California Farm Made Spelt Flour California Farm Made Spelt Flour
Our all purpose flour used to make fresh pasta is different from italian and french all purpose flour both in protein content and fineness. We have a real flour maker in our little town whose family has made flour over 100 years. He doesnt sell European flours, but taught me how to make a finer flour with more protein, ten percent instead of the normal eight percent, and how to make a finer flour for pasta making.I also make a cracked wheat flour to make rustic rye bread and dark rye bread. I made these flours in my coffee grinder, the flours worked better, but the process was slow.I now use an attachment to my dough maker that grinds flour. It makes very fine flour for pasta as well as cracked wheat to bake rustic rye bread.
More Recipes
https://cookpad.wasmer.app/us/recipes/16109287
Comments