Sprouting Organic Mung Beans
Mung Beans have a shelf life of 3-5 years if kept in a cool, dark place such as a closet but not a hot garage. Mung beans will usually produce twice the amount of sprouts as seeds. Mung bean sprouts can last up to 6 weeks in the refrigerator if properly stored. As with anything in the fridge, if it smells funky in a bad way, don’t eat it!
Put 1/3 cup beans into your sprout jar. Add 2 cups of water. Allow seeds to soak for 8-12 hours. Empty the seeds into your Sprout Jar. Drain off the soak water. You may use it to water plants. Rinse thoroughly with cool (60-70°) water. Drain thoroughly.Once I emptied out the water I set the jar upside down in a bowl to drain completely.
If you want to grow short, sweet Mung Beans – with 1/8 – 1/2 inch roots:
Rinse and drain every 8-12 hours for 2 – 3 days.
If you want to grow big, thick Mung Bean – with 1 – 3 inch roots:
Rinse and Drain every 8-12 hours for 4 – 6 days.
Just to be clear:
Soak for 8-10 hours. Rinse and drain. Leave the jar in a cool place with no direct sunlight for the next 8-10 hours (dry). Repeat. It is VERY important that you rinse and drain thoroughly.The great thing about my Sprout Jar is that it’s self-contained. I can soak, drain, rinse and let them sit all in one container.
Your sprouts are done 8-10 hours after the final rinse. Be sure to drain your sprouts as thoroughly as possible after the final rinse. Remove any left over hulls. Transfer your sprouts to a plastic bag or sealed container and put them in the refrigerator.