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October 10, 2012

Homemade Economy Sprouter

The Sprouter

Now that I found a reliable supplier of authentic Chinese mung beans, I built a sprouter out of two clear polypropylene deli containers. They should use the same lid size so that they nest properly, the smaller 26 oz one should be suspended inside the larger 32 oz. one. The lids are not used.

Drill six holes around the bottom of the smaller container. They should be the size of the dry mung beans. Once the beans swell with water they won't fall through. That's it!

Sprouting Mung Beans

Measure out enough mung beans to fill the smaller 26 oz. container about one quarter full. Pick out and discard blemished and broken beans. Rinse them thoroughly to remove all the Chinese soil attached to them. Once thoroughly clean, put the beans in the larger 32 oz. container and cover with fresh water. Let them soak for 12 hours. Rinse the beans and soak them in fresh water for another 12 hours.

Rinse the beans again and place them in the smaller 26 oz. container. Put the smaller container into the larger 32 oz one and cover with a clean dish towel. Most people tell you to put the beans in a dark place but with the dish towel covering them it is enough to keep them out of direct sunlight.

Every 12 hours rinse the sprouting beans making sure not to disturb them. Pour water over them gently until covered. After a few minutes, remove the inner container to let the water drain. Discard the water. Once drained, put the smaller container back inside the larger one, cover with the dish towel and put it back in a dark place.

In two to four days the sprouts should be ready. You can start eating them after the first 24 hour soaking. Once they are the size you want, transfer the sprouts into a storage container and keep them in the refrigerator. They should be good for five to seven days.

If you want a steady supply, make two or three sprouters.

Denny Schlesinger

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