Sprouted Mung Beans. Super easy to make. Soak organic mung beans in a bowl of water overnight and leave on the countertop.
Change the water several times the next day. Rinse and drain well.
To continue the sprouting process, use a glass mason jar and buy a special mesh lid for sprouting. Now add rinsed munch beans (no more water needed). Have the bottle tilted upside down at 45-degree angle to allow the excess water to drain. I usually prop it at the edge of my sink, so the bottom mesh mid is draining the extra water into the sink itself.
Twice a day fill the jar with filtered water and tilt the jar to drain again. This way the beans stay rehydrated and are eng rinsed to prevent molding.
Watch the seeds begin to sprout for the next two to three days. Then rinse one more time, drain, and transfer in the same bottle to a refrigerator.
I use a sprouting clay pot set-up. It comes with 3 trays with small holes so the water also drains at the bottom tray.
