Crunchy, healthy, and delicious, what’s not to like about the bean sprout? Often used in stir fry, rice dishes, and salads, this little shoot is extremely versatile. You don’t need a lot of space to grow bean sprouts at home. In fact, you can grow them in a jar in your kitchen. Read on to find out how.
How to grow bean sprouts at home
Find a wide glass or plastic jar and sterilise it using hot, soapy water.
This will get rid of any nasties and make sure no bad bacteria and fungi grows along with your bean sprouts.
Dry your jar with a clean towel and place it on a counter.
It’s time to choose your bean – you can use almost any whole and dried bean, legume, or seed to make bean sprouts.
A common choice is the mung or moong bean, but other options include:
• Adzuki beans
• Sunflower seeds
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Measure out around 100g of beans, and pour them into a clean bowl.
Rinse your beans by covering them with water and swishing them around.
Pop the beans into a colander and drain the water, but keep rinsing them under the tap until the water run clear.
Next, transfer your beans to the jar.
Fill the jar a quarter of the way with room temperature water.
Leaving this gap gives the sprouts room to grow and let air flow through the jar.
If the beans you have chosen are smaller, like quinoa, you can fill the jar almost to the top.
Pace a clean towel or cheesecloth over the jar-mouth and secure it with an elastic band.
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Leave the jar on a counter and let the beans soak.
Smaller grains only need around three hours of soaking, but medium legumes like lentils will need around eight hours.
Bigger beans, like chickpeas, should be left overnight.
During this time, they will absorb water and grow bigger.
Once the beans have doubled in size, remove the cover and drain out the water.
Cover the beans once more with water, and swish them around the jar to wash them.
Drain the water again and restore the cloth.
Keep the jar at a 45 degree angle, with the jar lid closest to the ground.
Doing so allows excess moisture to drain out and air to circulate around the jar.
To do this, you may need to store it on a wire cooling or dish rack.
Keep the jar away from heat and sunlight, otherwise they will start to cook.
Rise them twice a day and keep removing the cloth and rinsing the sprouts.
Do this for around six days, until the sprouts have reached their full size.
Most sprouts will be ready in about two to six days.
It’s time to eat your creation! Make sure you remove the cloth, put the sprouts in a colander and rinse them for a few minutes.
Dry your sprouts with a fresh towel and get cooking!
You could eat them raw if you like, but there are plenty of recipes to incorporate them into.
Be sure to store them in the fridge in an airtight container, and only keep them there for two to three days.
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