Mung bean sprouts are crispy and crunchy, a sweet and nutty flavor with a tender texture and often added to sandwiches or Chinese dishes.
Mung beans are sprouted for fresh use or canned for shipment to restaurants. Because of their major use as sprouts, a high-quality seed with excellent germination is required. The food industry likes to obtain about 9 or 10 grams of fresh sprouts for each gram of seed. Larger seed with a glassy, green color seems to be preferred.
It is very simple to sprout mung beans. Soak 1/3 to 1 cup of beans in warm water for 8-12 hours. Drain off the soak water. Rinse and drain thoroughly. Repeat it every 8-12 hours. Bean sprouts don’t need light. Keep your Sprouter in a low light location. Harvest on day 2 or 3 or continue rinsing and draining if you prefer longer roots.