** Please turn on closed captioning for step-by-step text instructions! **
This video will teach you how to grow your own thick bean sprouts at home, just like the ones you find at the grocery store. The entire process from start to finish takes about 6 days in the summer, and 9-10 days in the winter (or if you live in a hot or cold climate). Using 1/2 cup mung beans produces about 2 lbs of bean sprouts for me.
Tips for Success + Clarifications:
1) If you've tried making bean sprouts before and they turn black or purple, it may be because not all of the mung bean sprout shells were removed. Try and remove as many shells as you can for best results.
2) The colander and bowl doesn't have to be a set. Any basket/bowl in your house with holes can act as a colander, and any bowl that can fit the colander inside will work fine as the exterior bowl. Keep in mind that you want the mung beans to have enough room to lay flat side-by-side, so adjust the amount of mung beans you use accordingly based on colander/bowl size.
3) Do not expose the beans to any light. Use black cloths, black trash bags, and store in a dark, cool area. For best results, never open the cheesecloth covering the beans either.
4) For strong and thick bean sprouts, add weight on top of the beans using plates and cutting boards. The extra weight forces the sprouts to grow thicker instead of having thin and long bean sprouts (unless you prefer them thinner).
5) Rewater the bean sprouts at least 3-4 times per DAY every few hours.
Instructions:
Day 1
1) Thoroughly rinse 1/2 cup mung beans. Discard any beans that look like they've gone bad appearance-wise.
2) Cover the beans with water and soak overnight for 12 hours. Store in a dark and cool area with the lid on.
3) After 12 hours, rinse the beans thoroughly again, allowing any loose bean shells to drain away.
4) Cover and soak the beans in water again with the lid on in a dark, cool area for another 12 hours.
Day 2
5) On day 2, many of the shells will now be loose. Clean and rinse the beans thoroughly again.
6) For any shells that still remain, you can easily pop them off by squeezing it gently.
7) Try and remove as many of the shells as possible, but it is okay to have a few that still have the shell. Removing the shells ensures bean sprouts don't become purple or black easily.
8) Thoroughly clean the double deck plastic colander/bowl set.
9) Place a round steamer rack in between the bowl and colander to give roots space to grow.
10) Wet a clean cheesecloth, and lay it on top of the colander.
11) Pour and spread the beans out on top of the cheesecloth.
12) Fold the excess cheesecloth over the top of the beans.
13) Water the beans thoroughly. Dump any excess water at the bottom out.
14) Place a wet black cloth over the cheesecloth. This prevents light from reaching the beans.
15) Place any type of plate that's around the size of the bowl on top. The extra weight allows the bean sprouts to grow thicker.
16) Wrap everything in a black trash bag and place in dark, cool area (e.g. under kitchen sink)
17) For thick and strong bean sprouts, place another heavy object on top (e.g. cutting board).
Day 2, Day 3, Day 4, and Day 5.
*Each day, you should repeat the re-water, re-dump the excess water, and re-tie everything into the black bag steps 3-4 times.
Day 6)
1) The bean sprouts peak around 3-4 inches. In the summer, the entire process takes around 6 days. The winter is slightly longer.
2) Use scissors to easily trim the roots at the bottom of the colander.
3) Cook and serve as usual!