Crisp white mung bean sprouts add crunch to salads and delicate fresh flavour to stir-fries. Mung bean sprouts are a traditional part of Chinese cooking that are becoming popular in Western kitchens. Sprouting mung beans in a jar is a quick and cost-effective way to add fresh sprouts to a variety of culinary dishes. The whole process takes only a few days. Have several jars going at one time for a continuous supply of mung bean sprouts.
Select a clean quart-sized canning jar. A larger jar is suitable, but avoid jars that are smaller than 1 quart. Purchase a mesh lid designed for growing sprouts or punch six holes in a regular canning lid.
Spread dried mung beans out on a tray and clean out any rocks or mouldy looking beans. Fill the tray with water. Any beans that float are mouldy and should be removed. Use 1/3 to 1/2 a cup of mung beans for each quart jar.
Place the mung beans in the jar. Fill the jar with cool water so that the mung beans are just covered. Place the lid onto the jar and secure it tightly.
Place the mung beans in a dark cupboard to soak at room temperature for eight to 12 hours. A temperature range of 18.3 to 26.7 degrees Celsius is ideal. Pour off the water by turning the jar upside down and shaking it slightly.
Place the jar back in the dark storage area on its side. Shake the jar to spread out the beans along the side of the jar. Rinse the beans once a day in cool, fresh water and then replace them in the dark storage area.
Remove the sprouted mung beans from the jar when they are 1/2 to 1 1/2 inches long. This should take two to five days. Place the sprouts in a colander and rinse off the seed coats.
Add the fresh mung bean sprouts to fresh salads and dishes or store them in the refrigerator in a zip-top bag for up to two to three weeks.