Mung Beans Sprouting Seed 250G

Mung Bean Sprouts

Thoroughly rinse ½ cup whole mung beans—this is a great time to pick out small stones or debris that may float to the surface. Add to a large glass container (Pyrex works great here) and fill with enough water to cover the beans by about an inch. Let them soak for 12 hours, but if you don’t get to it until the next day, that’s fine too. Important: Keep your container open to the air to prevent any funky fermentation, especially if you live in a warmer climate. A dish towel or cheesecloth draped over the top works fine if you’re concerned about keeping out dust or deterring curious pests, as long as it has some airflow going.

Rinse and thoroughly drain your soaked beans, then place them back into the glass container. Partially cover the top with the lid and place in a shaded corner of your counter. Now all that’s left to do is wait. Depending on the temperature and humidity of your home, you’ll have sprouted mung beans ready to eat anywhere between 12 hours and 3 days. Once they’ve sprouted—with little white roots about a centimeter in length—they’re ready to devour. If you don’t eat immediately, pop the lid on the container and store it in the fridge for 3–5 days.

Health Benefits: They’re rich in essential amino acids, antioxidants, and nutrients that may help reduce blood pressure, LDL cholesterol levels, and heart disease risk.