Bean sprouts are a raw, crunchy ingredient found in many oriental dishes and health food diets. They are very easy to grow indoors and the process only takes a few days to complete. Growing bean sprouts indoors is an ideal endeavor for people interested in learning how to grow their own food, but it is also a fun project for children as they can actually see the sprouts grow.
Steps
Method 1 of 3: Choose the Beans
Step 1. Choose a small bean or seed
Almost any type of bean can be sprouted, but small beans are typically the healthier choice. Many large bean varieties are more likely to develop mold in humid conditions for extended periods of time.
- Mung beans are the most commonly used for germination.
- Azuki beans, lentils, alfalfa seeds, fenugreek seeds and cabbage seeds are also quite small and easy to process.
Step 2. Start with dried mung beans
Fresh beans spoil too quickly to use. Dried beans work best for growing bean sprouts, but recently dried beans should be used for best results. Beans that have been dried or purchased within the past year have the greatest sprouting potential.
Step 3. Make sure the beans or seeds you have chosen are certified as being free from pathogens
Pathogens are harmful microorganisms that can cause disease. Certified beans, or ones you have harvested and dried yourself, are the safest to use.
Method 2 of 3: Sprouting in a Glass Jar
Step 1. Clean a glass jar
You can find a glass germination jar with a mesh that acts as a lid at most garden stores, or you can use any standard glass jar. Wash it thoroughly with warm soapy water.
Step 2. Wash the beans
Put them in a colander and run cold water over them.
Step 3. Fill one fifth of the jar with beans
It is best to use a small amount, as a larger number can facilitate the formation of mold or other types of bacteria and fungi.
Step 4. Pour room temperature water over the beans
Fill the jar to the top and close it with a mesh that acts as a lid.
Step 5. In place of the net, close the jar with a cotton or muslin cloth
Secure it in place with a rubber band. The cloth blocks most of the airflow, but allows just enough to prevent mold. Do not use a metal lid.
Step 6. Place the jar on the kitchen counter, out of direct sunlight
Let the beans soak for 8-10 hours.
Step 7. Drain the water from the jar through the mesh lid or cloth
Then, open the container, pour water (cold or warm) over the beans and shake them a little. Close the container and drain the water again.
Step 8. Place the covered pot in a warm place out of direct sunlight
A dark pantry is fine. Rinse and drain the beans with water twice a day. Rinsing the beans keeps them clean and moist.
Step 9. Check for sprout growth over the next few days
Sprouting usually begins within two to three days, and the sprouts are usually ready to harvest after four to five days.
Step 10. Remove the shoots once they have reached a length of 2.5 to 7.5 cm
Wash, drain, and place them on a clean paper towel for eight hours, or until the excess water evaporates.
Method 3 of 3: Sprouting under pressure
Step 1. Rinse half a cup of beans under cold water
Rinsing the beans removes most of the dirt and bacteria attached to the outer surface of the beans, preventing them from contaminating the soaking water.
Step 2. Put the beans in a small container and pour cold water over it
Leave the beans to soak for at least an hour, or overnight at most.
Step 3. Drain the beans and rinse them with cold water
Rinsing the beans once more removes additional bacteria and dirt.
Step 4. Place a clean tissue or paper towel on the flat bottom of a perforated bowl
Use a loosely woven handkerchief, such as a light cotton one. Pour the beans into the bowl, over the handkerchief.
Step 5. Place another clean handkerchief or paper towel over the beans to cover them
Use a light cotton handkerchief or a lightweight, breathable material.
Step 6. Pour cold water over the still covered beans
Drain the water.
Step 7. Place the perforated bowl with the beans in a small bucket
The bucket should be about twice the size of the container, but it doesn't need to be much larger.
Step 8. Place a bag of small stones weighing a couple of pounds on top of the beans
Decorative glass stones work well, but any type will do as long as the bag presses over the beans with a sufficient amount of force.
Step 9. Place the bucket in a dark corner or pantry
It is necessary to keep the beans in the dark. If not, they can begin to turn green and take a bitter taste.
Step 10. Change the tissues approximately every 3 hours, and wait no more than 12 hours to change them
You also need to rinse the beans and let them drain each time you change the handkerchiefs. This process keeps them clean and moist.
Step 11. Remove the shoots when they reach a length between 2.5 and 7.5 cm
This should only take a couple of days, at most. Rinse the sprouts and place them on a clean surface to dry for eight hours.
Advice
Experiment with different beans and seeds. Mung beans are a particularly good choice, but azuki beans, lentils, and soy are also fine. Other seeds can be used, such as clover, red cabbage, sunflower, sweet pea, beetroot, broccoli, onion and wheat grass
Warnings
- Avoid large beans, as they are more likely to develop mold. Small, soft beans work best.
- People with weak immune systems should avoid consuming raw, homemade sprouts. Homemade sprouts have a greater risk of contamination than packaged ones.
