Mung bean sprouts are the most commonly consumed sprout on the planet, and for good reason. Not only are mung bean sprouts fun and easy to grow, they are delicious and packed full of vitamins, minerals and other nutrients. Mung beans are a great source of vitamins E, C, B and A as well as potassium, magnesium, iron, calcium and protein.
Choose organic, dried mung beans and rinse them well before soaking. The majority of mung beans are harvested in the Chinese countryside and are exported while still covered in a fine layer of dirt from the Chinese roads.
Keep in mind that mung beans will at least double in size during sprouting, so only prepare as many sprouts as you can eat in about 4 weeks. Mung beans have a longer shelf life than most sprouts; however, smell the beans before eating and toss them if they begin to go off.
Place your mung beans in a wide-mouthed glass jar and cover with water. Allow them to soak in the water overnight, or for about 8 to 12 hours and then rinse and drain them well. Return the beans to the jar and cover with a light cloth. Leave the jar in a cool, semi-lit place while the beans sprout.
Rinse and drain the beans well every 8 hours and then return them to their jar. Watch your sprouts grow over the next few days. You can stop sprouting after 2 days when the tails are about 1/4 to 1/2 inch long, or keep them growing up to 4 days for large, plump sprouts.
Finish sprouting by giving your beans a final rinse and then placing them in the covered jar in the refrigerator. Sprouts should last about 2 to 6 weeks; however, it will depend on the length of sprouting and amount of moisture on the beans when you placed them in the refrigerator. Make sure that you smell the sprouts for spoilage after 2 weeks and toss them if you are in doubt.