Well I did it! Finally!
I’ve been wanting to try sprouting beans for so long. Months ago, I purchased a small amount of mung beans from the Whole Foods bulk isle and they have been waiting patiently for me in my cupboard.
So, in 2012, I’m making a point to try new healthy projects, like SPROUTING!
So a couple of weekends ago, I watched a few YouTube videos (again) then poured 2 Tbsp of mung beans into a large glass jar, rinsed a couple of times, added fresh water, topped with cheese cloth & elastic and stored in a dark cupboard. I set my iPhone alarm to remind me to drain and rinse every morning and night for the next few days.
Instructions suggest not to keep in sunlight, and since my kitchen has a skylight, the sun can pour in to different areas all day. I didn’t want to risk leaving it on the counter. I was thinking about keeping it in a cupboard, but then I read that it shouldn’t be in complete darkness either, because the nutrients wouldn’t develop.
Other tips were to keep in a warm place, around 70° but my house is usually much cooler than that, but I figured it would be okay, just maybe a bit slower to complete.
I ended up keeping it in my office in the daytime, then on the kitchen counter at night. It took about a week for the sprouts to finish. I think it is probably too cool in my house to grow the sprouts properly, but they were alright. They tasted a lot like raw corn on the cob! Funny! I ate them raw for lunch, my favorite was on top of warm quinoa & mushrooms.
Would I sprout again? Hmm, not sure. I think maybe in the spring I might try again. Also, I don’t know how sanitary it was to use the cheesecloth. I’m looking into buying an official sprouting jar so it would be easier.
Helpful videos and web sites:
Wikipedia – Sprouting
For future advanced sprouting: