Sprouting Mung Beans
So last Monday I started sprouting some mung beans to go with dinner later in the week. It takes longer for them to be ready. 1/4 cup mung beans went into a wide mouth mason jar with about 1/2 cup filtered water to rinse. After rinsing, I soaked them in filtered water for 8 hours, then drained the beans and put the mason jar on my wooden rack. Every 12 hours or so I add water, swish them and then drain. Couldn't be simpler. The plan is to use them in stir-fry either Thursday or Friday for dinner. Mung beans need to be de-hulled before using them to cook. I've seen people use a salad spinner but I haven't much luck using one. I usually put my colander in a bigger bowl and fill both with water and the beans. I swish the beans/water around gently letting the hulls naturally come off. Because the mung beans are relatively big (compared to broccoli sprouts) it is easy to separate the sprouts from the hulls. The key is to be gentle..gentle. After the sprouts are separated ...