California Farm Indoor Mung Bean Sprouts

Name: California Farm Indoor Mung Bean Sprouts
Yield: 2 people
Cuisine: American
Ingredients: 1 quarter cup organic mung beans; 3 cups cold water

Hobby Horseman @HobbyHorseman

California, United States

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.

Hobby Horseman @HobbyHorseman

California, United States

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.

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Ingredients

One week sprouting

2 people

1quarter cup organic mung beans
3 cupscold water
Cost: mung beans are 40 cents a pound, or 10 cents per quarter cup to make a cup of fresh sprouts
Equipment: use a sterilized quart wide mouth glass canning jar with a loose lid to keep any bugs out

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Steps

One week sprouting

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.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on March 31, 2022 00:29

California, United States

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.