Home Grown Bean Sprouts

Following Thomas's tutorial I started sprouting mung beans last week. I will do a quick post about how I went about it, if you are looking for more detail please check out his tutorial. Above is the supplies I used which were all on hand and free. First I used a large margarine container with a perforated lid. I then used a perforated yogurt container for the sprouting vessel. Lastly I used a lid cut to the inside diameter of the sprouting vessel and a ramekin to weight the sprouts down so they grow larger.

On day one I soak the mung bean seeds for 24hrs and then
placed them in the sprouting vessel.

With the soaked beans in place I then placed the disk and weight
on top of the seeds. The added weight causes the sprouts to grow
thicker by adding resistance. The lid then went on and I placed
the sprouter in a warm dark place. Well sprouting the sprouts
were rinsed twice a day.

Here they are on day 2, just starting to sprout.

On day three they had grown half way up the sprouting vessel.
At this point in place of the twice a day rinse I soaked them in
water for 15 minutes. This soaking adds bulk to the sprouts.

This was taken on day 6 which was the last day. The previous
day I took the weight off allowing them to fill the container.

With the sprouts done I placed them in a bowl of water. This was
done to separate out the green seed coats. Most fell to the bottom
and others I skimmed off the top.

With most of the skins gone they went in the sink to
remove the last of the seed coats and clean them.

With that done they were dried very well and placed in the fridge.

Sprouting turns out to be quite easy to do and fast as well. Within 6 days you can have enough sprouts for a couple meals. They also taste much better then sprouts from the store. At about the three day mark they taste just like sweet green beans, by the sixth day they take on a more starchy taste and the crunch is excellent. I see more sprouting in my future.