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I’m a sprout farmer! What started out as a handful of mung beans are now nice, crunchy, protein- and enzyme-rich sprouts. Very exciting. And you can do it too if you haven’t before. Here are easy-peasy basic instructions for mungs and a few links in case you want to get fancier.
1) Get a Mason jar (the bigger one) and fill it about a quarter full of washed and sorted mung beans.
2) Cover completely with sprong, distilled, or filtered water. Cover with cheese cloth and a rubberband. Soak for 6-12 hours.
3) Rinse the soaked beans well in a strainer. Put beans back in the jar. Re-cover with cheese cloth and rubberband. Set the jar at a 45-degree angle if you can, or if you don’t have something you can prop it with, simply set it on its side. Cover with a dishtowel to keep it from sunlight (or move into my apartment where there is none).
4) Rinse the beans once a day through the cheese cloth. Be sure to completely pour the water out before setting it back in its angled or side resting place.
5) Do this for about three days, until the sprout tails are about 1/4-inch long.
6) Eat! Put on salads or blend into smoothies for an extra enzyme kick. Congrats, you are a sprout farmer.
Next, I’m onto lentils. A friend tells me the green ones work better than brown. And of course you can sprout so many different things–raw peanuts, sunflower seeds, dried whole peas, and more.
Here’ s some more in-depth sprouting instructions and information.
Do you sprout? Any tips?
[Image via: Me]
posted May 30, 2009 at 7:00 pm
We can just call you farmer Valerie! I’ll bet they’re delicious.
posted May 31, 2009 at 1:16 pm
Yes! I sprout moong, lentils and other pulses. I soak pulses after washing with room temperature water. Once they are fully soaked(sometimes you can see a few hard ones) I tie them in a cheese cloth and keep that sack in a pot, cover it and leave the pot in a warm dark place, Ideally in a cupboard. in a couple of days, you can see lovely sprouts come out of the cloth!! Slowly and carefully remove them from the cloth and eat them row or steam them and enjoy vitamin B12 naturally. Regards Kalpana
posted June 1, 2009 at 8:19 am
Kalpana, do you put the pot in the cupboard and then not rinse or remove for a few days? Please advise. Thank you.
posted June 1, 2009 at 2:01 pm
I am not so familiar with sprouts,but it is nice to know how to sprout
seeds,that is one nice thing to learn.i will try to experiment sprouting seeds,it looks healthy and delicious to eat it raw for my
salad ingredient,thanks Valerie.I am infavor of all the comments above the ways to make a good sprout,someday i will sprout seeds
for my family to eat fresh foods,i appreciate this article Valerie.Thanks!