Sprouting is amazing! You take a dormant seed/bean, rinse it off, and then you start to grow a mini-plant. This little plant begins multiplying its nutrients and breaking down certain components; leading to easier digestion. Mung beans are easy to sprout, with a little patience. They are full of nutrients, including trace minerals that are hard to incorporate into your diet without them. Sprouted mung beans are high in fiber and vitamins C & K.
To produce sprouts, all you need is a sprouting jar (can be a mason jar with a screen lid,) mung beans, a bowl to set the jar in, and some water.
- Add 2-4 Tbsp Mung Beans to your sprouting jar
- Cover with 3x as much water as beans; soak overnight
- Rinse beans thoroughly and drain water out of a jar–set the sprouting jar at an angle in a bowl that is large enough that it won’t fall out
- Rinse beans twice a day for 2-3 days and return to a tilted stance in a bowl–how long it takes depends on temperature, humidity, etc…
- Place the clean mung beans in the refrigerator. They are bad when they start to turn brown, soften, and/or taste “off.”