I love this recipe because sprouting mung beans at home is such an easy, low-cost way to boost my nutrition with fresh, crunchy sprouts that go perfectly in my salads and avocado toast. Plus, it’s super satisfying to watch them grow over a few days, giving me those farm-to-table vibes right from my kitchen counter!
At home, I adore sprouting my own mung beans. They’re a nutritious powerhouse—little bundles of protein, vitamins, and minerals.
My method is simple:
1. I use 1/2 cup of mung beans.
2. I soak the beans in water.
3. I use a wide-mouthed glass jar to hold the beans.
4. I cover the jar with cheesecloth held in place with a rubber band.
Ingredients
Mung Beans: They are rich in protein and fiber, which makes them good for digestion.
They give a shot of energy, too.
Water: It is vital for soaking; it lets the beans sprout in the natural way.
Jar, Glass: Offers a contained circumstance for the sprouting operation.
Allows airflow while keeping the beans protected: Cheesecloth.
Ingredient Quantities
- 1/2 cup mung beans
- Water (for soaking and rinsing)
- Wide-mouthed glass jar (1 quart size or similar)
- Cheesecloth or breathable cloth
- Rubber band or jar ring
Instructions
1. Wash the mung beans very well in cold water to eliminate any dirt or dust.
2. Put the washed mung beans in a large glass jar with a wide mouth, and add sufficient water to cover the beans by about 2 inches.
3. Secure a breathable cloth or cheesecloth over the jar’s opening using a rubber band or jar ring.
4. Soak the beans overnight, or for about 8-12 hours, in a cool, dark place.
5. When the beans have soaked, pour off the water from the jar. Use the cheesecloth as a sieve to keep the beans from spilling out with the water.
6. The soaked beans should be rinsed with fresh water, drained well, and overflowed from the jar. The jar is tipped on its side and allowed to drain; so will the beans, if they are left in the jar for any length of time.
7. Return the jar to a cool, low-light location—like a cupboard—where it can drain and air can flow freely.
8. The beans should be rinsed and drained 2 to 3 times daily, making certain that they are kept adequately wet but not drowning in water.
9. For approximately 4-5 days, or until the sprouts have achieved a length you desire (generally 1-2 inches), keep repeating the rinsing and draining intervals.
10. When you are prepared, keep the mung bean sprouts in the refrigerator in an airtight container, and eat them within a week for peak freshness.
Equipment Needed
1. Large glass jar with a wide mouth
2. Cheesecloth or breathable cloth
3. Rubber band or jar ring
4. Measuring cup
5. Sieve or strainer (optional, for rinsing)
FAQ
-
Q: How long does it take to sprout mung beans?
A: Typically, it takes 3-5 days for mung beans to sprout fully, depending on the temperature and humidity. -
Q: How often should I rinse the mung beans?
A: Rinse the mung beans twice daily, once in the morning and once at night, to ensure they don’t dry out and to prevent mold. -
Q: Can I use a metal lid instead of cheesecloth?
A: It’s best to use cheesecloth or a breathable cloth with a rubber band or jar ring. Metal lids can restrict airflow, which may hinder the sprouting process. -
Q: What is the ideal temperature for sprouting mung beans?
A: The ideal temperature is between 65°F and 75°F (18°C-24°C). Avoid extreme cold or heat as it can affect the sprouting time and quality. -
Q: How do I know when the mung bean sprouts are ready?
A: Mung bean sprouts are ready when they are 1-2 inches long, green and white, and have a crisp texture. Taste them for freshness before consuming. -
Q: Are the sprouts safe to eat raw?
A: While mung bean sprouts are commonly eaten raw, using clean equipment and rinsing thoroughly is essential to minimize the risk of contamination. -
Q: How should I store mung bean sprouts once they’re ready?
A: Store the finished sprouts in an airtight container in the refrigerator for up to a week to maintain freshness and crispness.
Substitutions and Variations
You can use lentils or adzuki beans for sprouting instead of mung beans.
A clean kitchen towel or a piece of fine mesh screen can be used to cover the jar in place of the cheesecloth.
A string or hair tie can substitute for a rubber band to hold the cloth over the jar.
Pro Tips
1. Pre-soaking Quality Control: Before soaking the mung beans, inspect them for any damaged or discolored beans and remove them. This ensures healthy and uniform sprouting.
2. Optimal Drainage Angle: When draining the jar after rinsing, tilt it at about a 45-degree angle with the mouth facing downward. This allows excess water to drain out while ensuring proper airflow, preventing mold growth.
3. Temperature Check: Keep the beans at a consistent temperature between 68-72°F (20-22°C) during the sprouting process. Too warm or too cold environments can hinder sprouting or cause spoilage.
4. Light Exposure for Greenery: If you prefer sprouts with greener leaves, expose them to indirect sunlight for a few hours on the last day of sprouting. This increases chlorophyll content and enhances flavor.
5. Final Rinse Antibacterial: For the last rinse before storage, use a mixture of one part vinegar to three parts water to sanitize the sprouts, then rinse with fresh water. This helps reduce the risk of bacterial growth during storage.
Homegrown Mung Bean Sprouts Recipe
My favorite Homegrown Mung Bean Sprouts Recipe
Equipment Needed:
1. Large glass jar with a wide mouth
2. Cheesecloth or breathable cloth
3. Rubber band or jar ring
4. Measuring cup
5. Sieve or strainer (optional, for rinsing)
Ingredients:
- 1/2 cup mung beans
- Water (for soaking and rinsing)
- Wide-mouthed glass jar (1 quart size or similar)
- Cheesecloth or breathable cloth
- Rubber band or jar ring
Instructions:
1. Wash the mung beans very well in cold water to eliminate any dirt or dust.
2. Put the washed mung beans in a large glass jar with a wide mouth, and add sufficient water to cover the beans by about 2 inches.
3. Secure a breathable cloth or cheesecloth over the jar’s opening using a rubber band or jar ring.
4. Soak the beans overnight, or for about 8-12 hours, in a cool, dark place.
5. When the beans have soaked, pour off the water from the jar. Use the cheesecloth as a sieve to keep the beans from spilling out with the water.
6. The soaked beans should be rinsed with fresh water, drained well, and overflowed from the jar. The jar is tipped on its side and allowed to drain; so will the beans, if they are left in the jar for any length of time.
7. Return the jar to a cool, low-light location—like a cupboard—where it can drain and air can flow freely.
8. The beans should be rinsed and drained 2 to 3 times daily, making certain that they are kept adequately wet but not drowning in water.
9. For approximately 4-5 days, or until the sprouts have achieved a length you desire (generally 1-2 inches), keep repeating the rinsing and draining intervals.
10. When you are prepared, keep the mung bean sprouts in the refrigerator in an airtight container, and eat them within a week for peak freshness.
