Sprouting mung beans couldn’t be simpler. Mung beans produce an edible sprout that’s crisp and described as nutty tasting. These sprouts are substantial enough to stand-up to stir-frying, but they’re often used raw in salads and on sandwiches. Mung bean sprouts are low in calories, have fiber and B vitamins, and deliver a boost of vitamins C and K.
All you’ll need is water and a large (1-2 litre) jar with a lid that’s pierced to provide ventilation and drainage.
You can buy purpose-made containers in health food shops or sites but you can adapt one of those with the steel ring and disk (Kilner jars). Just replace the disk with a perforated disk. Or you can use a jar and simply stretch muslin across the jar’s mouth and secure it with a rubber band. This will create more work in the long term, however, as you’ll need to wash the cloth between uses.
To start the process you need to fill the jar with your benas to about one third, screw on the top, then rinse them well with cold water, before adding enough lukewarm water to almost fill the jar. Leave the benas to soak overnight, then rinse and thoroughly drain them (just turn the jar upside down). Lay the jar on its side, somewhere dark/dim. After that, all you have to do is keep it at room temperature, rinsing and draining the contents twice a day. Once the besns are fully sprouted – probably three to five days – make sure they’re well drained and put them in the fridge. Use within two or three days.