The secret of growing nice, fat mung beans sprouts can be boiled down to:
1. They need to be grown in the dark (this keeps them tender).
2. They need to be grown under pressure with a weight on top of them, like a heavy book or
a brick or a can of tomatoes (this makes them fatter).
Here are the steps.
- Soak your mung beans for about 12 hours in cold water. Then drain the water away and rinse them with fresh, cold water.
- Put the beans in your sprouter (or a stainless-steel container with drainage holes).
- If using a container, place a rack inside it so that air circulates and any water drains away from the beans.
- Put a ceramic plate on top of the beans so that the plate presses down on them (no weight at this point).
- Put a cover over the sprouter or container to prevent light reaching the beans.
- Twice a day (morning and evening) remove the cover and plate. Then rinse the beans/sprouts under cold running water for a few minutes. Allow the water to drain away, then replace the plate and cover.
- On the third day place a weight on top of the plate and keep covered.
- Continue rinsing twice a day (remove the plate, weight and cover prior to rinsing, them put them back after rinsing).
- The sprouts should be ready in about five days
We’d love to know how your mung sprouts turn out, post a picture online and tag #sproutladyrita. Or leave a comment below. Happy Sprouting!
Source: Growing Mung and Adzuki Beans Taken from The Sprouting Book By Ann Wigmore Avery Publishing Group, Inc., 1986 Pp. 48 - 49