How to Grow Mung Bean Sprouts

"Mung beans produce an edible sprout that’s crisp and described as nutty tasting. These sprouts are substantial enough to stand-up to stir-frying, but they're often used raw in salads and on sandwiches. Mung bean sprouts are low in calories, have fiber and B vitamins, and deliver a boost of vitamins C and K. " (from healthyeating.sfgate.com)

We personally like adding mung bean sprouts to our fried rice and soup. It has already been part of our cooking / diet that we prefer to just grow them in the comfort of our residence. This also limits the frequent visits to the local supermarkets or grocery stores.

Check out the full 2-minute video tutorial on my youtube channel: Kaena's Cuisina. 

Materials needed:

- Strainer

- Basin & Bowl (you may replace the bowl with any spacer)

- 3/4 cup mung beans

- Spray bottle

Procedure

1. Soak the mung beans in water for 3 hrs.

 

2. Remove the water and place the mung beans in a strainer. 

3. Place the strainer on a small bowl or any spacer in the center of the basin. The spacer is used to drain away the excess water from the seeds. It also allows air to pass through the bottom of the strainer.

4. Cover the basin with black cloth.

 

5. Spray the mung beans with clean water every 3 hours.

That's it! You can already harvest them after 3- 5 days.

When growing mung bean sprouts you will notice the following:

1.  The mung beans will sprout quickly. The beans will will start sprouting within 24 to 36 hours after an initial soaking time.
2. Some of them might turn pinkish or reddish, and that's perfectly normal. The pink discoloration is a sign that the sprouts are stressed due to heat, cold or limited moisture. But they are edible just the same.
3. The beans may not sprout uniformly. Some will be taller than the others. That's also okay.