SPROUTING MUNG BEANS: What Goes Around Comes Around, or Trust your intuition and forget the internet

After all these years, back to sprouting mung beans?  Well, I thought I knew how to do it, but checking a video on the internet proved me wrong.  Easier to sprout larger beans?  Leave covered with water?  For three days?  Shake well?  Rinse vigorously?  Not my memory at all, and not the memory of my daughter who, (what goes around, comes around) is now into raw.  I think you have to leave it by the side of the sink in a bottle, on its side, to remind you to rinse twice a day and slightly tilted so it will drain, she said.

Buy organic dried mung beans.  Check.

Rinse.  Check.

Soak overnight.  Check.

Rinse every 8 to 12 hours, covering with water to soak again. Check. 

Okay, so after three days of soaking and rinsing vigorously, using only a pyrex measuring cup and a regular tea strainer, all I got was de husked mung beans.  Let's try rinsing them and draining them and leaving them drained on their side, as my daughter suggested (and as I remembered), but NOT next to the sink where all the dirty water from folks washing dishes and hands can splash up.  Kitchen, though.  

Back of stove, near window, out of sunlight, cover off, bottle tilted for constant drainage, rinsed and drained thoroughly every day. That should work.

And after three days of nothing, look what's happening!

The first tentative mung bean sprouts.

Now let's wait a day or two more to see if they'll sprout en masse!

Keeping bottle tilted on uneven surface (in this case, the stove top) to aid continuous draining.

Sprouts in canning jar with lid removed.
With hammer and nail, Marash Girl punched holes  into the lid to make twice daily rinsing easier. Be sure to remove lid from bottle before you start hammering! 

Success!

Store in refrigerator to keep fresh for the next week or so; sprinkle on salads, add as garnish to soups, or eat just the way they are!