Not too long ago I was over looking at Norma’s blog Garden to Wok —Norma by the way, has a nice blog about Chinese food— and I found that she grew mung bean sprouts in a colander set out on the kitchen counter. Looking on the internet a little more I discovered that many people are growing sprouts: Chef In You, How Stuff Works, Simple Green Frugal; I also found a nice how-to YouTube video by a happy couple who grow theirs in a jar.
Since I don’t have a green thumb I thought…, why not grown my own bean sprouts? I bought a cup of organic mung beans and followed Norma’s instructions. I felt the wonder of a 10 year-old every time I came back to check on the sprouts to see how much they had grown. One cup of mung beans made 1-3/4 gallons —amazing! I made yeasted sprouted whole wheat bread, sandwiches, and a couple of stir-frys that called for a lot of sprouts. I really I don’t need that many sprouts, so next time I’ll just use 1/3 to 1/2 of a cup. The sprouts only last 2 to 3 days once they are harvested.
Following Norma’s method, you’ll need a colander, cheese cloth or a paper towel, a four cup bowl, and a sieve.
1) Place the seeds in the bowl and cover them with water. Swish the water well, and then strain the water out of the bowl through the sieve so you don’t lose any beans.
2) Place all the beans back in the back in the bowl and cover with 2-1/2 times the water. Let them soak for 8 hours.
3) Line a colander with a paper towel or cheese cloth. Drain the water off of the beans and place the beans in the colander. Rinse the seeds once more while they are in the colander. Place the colander on the kitchen counter in a dark corner.
4) Rinse the seeds every 8 to 12 hours for 4 to 5 days.
5) After 4 to 5 days it’s harvest time. Remove the sprouts from the colander and cut off the bottom ends to remove the paper towel. Store the sprouts in the refrigerator.
Use the sprouts in salads and soups.
Use sprouts in Vietnamese springs rolls, or to make sprouted wheat bread. Be creative. Have fun with it!