2 April 2019
With movement getting ever more restricted in the lockdown — we’re now limited to not going more than 500 m from our flat in Almaty, which rules out big supermarkets for shopping trips, maintaining a supply of fresh ingredients is becoming more tricky – so this is the time when beansprouts come into their own…
So, this time round we’ll be looking at some things you can do in the home, such as sprouting beans and lentils, to add a fresh, nutritious kick to your salads and stir-fries. We’ve gone for mung beans which are easy to sprout – your first crop will be ready in a matter of days and all you need is a glass jar and some mesh netting (we re-purposed a yoga mat bag by recycling the nylon mesh for our sprouter).
Here are the steps for germinating mung beans:
- Select clean, undamaged mung beans and wash them thoroughly.
- Sterilise your glass jar and mesh lid with boiling water and/or in a hot oven.
- Fill the jar about a quarter of the way with washed beans.
- Soak the beans in cold water in the jar for at least four hours.
- Drain off all the water and put the jar in a cool, dark cupboard.
- Rinse the mung beans a few times a day with cold water and drain the liquid off.
- After two or three days, your first crop will be ready for eating.
- When the sprouts are around 2-3 cm long, put them in the fridge until using.
Warning: Raw bean sprouts can lead to food poisoning if not prepared in sterile conditions and regularly washed with clean water.
- If the sprouts look slimy or smell strange, throw them away.
- Once sprouted, store the sprouts in the fridge and try to use them as quickly as possible.
- And don’t forget to wash your hands frequently, especially when preparing food.