Mung Bean Seeds (Sprout) - Happy Valley Seeds

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Mung Bean Seeds (Sprout)

SKU: BW-SP-18_200g

Botanical name: Vigna radiata

Seed treatment: Untreated

Weight: 200g

Price:

$13.09

Quantity:

Mung Bean Sprouting Seeds

Untreated beans for sprouting, from 200 g to 20 kg

Mung bean sprouts are sweet and crunchy, the bean sprouts used in soups and stir-fries. They are grown in the dark in a jar and are ready 3 to 5 days after the soak starts.

How to sprout mung beans in a jar

Put 80 to 125 mL of beans in a clean 1 L jar with a mesh lid. Rinse them until the water runs clear and pick out any broken or discoloured beans.
Cover the beans with two to four times their volume of cool drinking water, skim off anything that floats, and soak for 8 to 12 hours, overnight.
Drain hard and prop the jar mouth down at an angle in a bowl, somewhere dark.
Rinse with cool drinking water and drain hard two to three times a day, three times in a hot kitchen. Keep the jar in the dark, because light can turn the sprouts chewy and bitter.
Harvest when most tails are 1 to 5 cm long, white and firm enough to snap.
Float off the loose green hulls in a bowl of cold water, then dry the sprouts on a clean cloth or in a salad spinner.

Store the dried sprouts in a clean, sealed container in the fridge at 5°C or colder and use them within 3 to 4 days. Throw out any that smell sour or musty, feel slimy or turn dark.

Food safety

Raw sprouts can carry Salmonella, E. coli and Listeria, even when grown with care at home. The NSW Food Authority advises cooking all sprouts thoroughly before eating, so these beans are best cooked until steaming hot in soups and stir-fries. People who are pregnant, aged 70 or over, children under 5 and anyone with a weakened immune system should not eat them raw or lightly cooked. Wash your hands and equipment before each batch, sanitise the jar between batches, and use water fit to drink.

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