Ingredients:
- 1/2 cup whole mungbean
- water
- cheese cloth
- colander
Directions:
- Rinse mungbeans in several changes of water. Add it into a large bowl. Cover mungbeans with 2 inches of water to soak overnight.
- The next day, rinse and drain mungbean into a colander lined with cheesecloth. Spread beans all over to begin sprouting. Sprinkle some water to retain moisture on the cheesecloth. Keep mungbean to sprout in a well ventilated area. I kept mine on the kitchen counter.
- On 3rd day, mungbean sprouts are visible. Lightly rinse sprouts and drain in back onto cheesecloth. Spread and keep it moist by sprinkling some water all over sprouts.
- On 4th day, mungbean sprouts are ready!
Note: Between sprouting process, it’s essential to keep the mungbean and cheesecloth moistened all the time to allow for proper and timely sprouting. Sprinkle some water in between, if necessary. Sprouts should be refrigerated to avoid further growth and to retain freshness.
Off to unpack again, and hopefully I can find a place to hide our suitcases. I’m done with traveling for now. And I’m done dealing with packing-unpacking-packing-unpacking … you get the drift 😉
Next post? Obviously a recipe that showcases the use of sprouts. Stay tuned!
Have you experimented with sprouting before? My blog friend Norma demonstrates sprouting with a step-by-step informative post. There are multiple ways of doing it, the only difference is whether you are having fun doing it all 🙂