Mung beans (bean sprouts)

Mung beans (bean sprouts)

Mung beans are super healthy, they are also called miracle beans because they are said to work against many ailments. Mung beans contain a lot of phosphorus, potassium, vitamin C and magnesium and have a cleansing effect. There is even pasta and bread made from mung beans. Not surprising because the bean is easy to digest and very nutritious. So many reasons to eat them regularly. The crunchy sprouts of the mung bean can be eaten raw, but rinse them well first.

Ingredients

Organic mung beans

Glass jar sprouting instructions

• Days to sprout: 3 to 5 days.
• Soaking time: 4-8 hours.
• Yield: Yield 1 tbsp of dry seed yields 1 teacup of sprouts.

Soaking: 3 or 4 tablespoons of seeds in a 500 ml jar. Rinse the seeds with some water and empty. Hold the seeds in place with your hand or a piece of gauze with an elastic band. Fill the jar halfway with water again (the seeds absorb a lot of water) and let it soak for about 8 hours. This can also be shorter, but longer will ensure faster germination. After soaking, empty the jar and let it drain briefly and put the jar in a dark place, for example in a kitchen cupboard. The sprouts will remain nice and white in the dark. You can also place the jar in a dark (paper) bag and leave it on the counter. Then you will definitely not forget to rinse it.

Rinsing: Rinse the jar with water at least twice a day and let it drain briefly.

Storage: You can store the sprouts in the refrigerator for about 5 to 6 days. It is better (after 2 days in the refrigerator) to use the sprouts in a warm dish because of bacterial growth.

Have fun sprouting!
It's really not difficult.

Contents 100 grams