I’ll never forget the first time I tried bean sprouts on a salad. I rejoiced because I had found another healthy food that I loved. These beauties add crunch to a seemingly lifeless salad and even more exciting is that we can grow them in just a few days at home!
I searched for them for a long time before I finally happened upon these sprouts while on a grocery store. I began the happy dance in the middle of the store.
To begin, use a large canning jar, & place just about 1/4 cup of seeds into the jar along with a cup of warm water.
Fun fact: These bean sprouts are made from adzuki beans, lentils, mung beans and radish seeds.
It doesn’t take much to make bean sprouts. I happened to have some cheesecloth on hand so I used that for the top cover. You could use anything that is netting-like & food safe.
In hindsight, I would have doubled the cheesecloth since the netting stretches over time & the seeds can fall through when rinsing. Secure with a rubber band. Allow seeds to soak 6-8 hours (or overnight).
After soaking, drain water and rinse.
Drain water & allow to sit… er… grow. Rinse and repeat three times a day, draining water very well. Leave seeds in a warm place (room temp) at all times.
Good little sprouts! I’ll be enjoying a crunchalicious salad soon.
Let happy dancing proceed.
This is both educational and entertaining to do with kids or for those of us who would like to feel like a kid again.