My mung bean sprouts are taking off! Mung beans are one of the easiest sprouts to grow in the kitchen. My parakeets love them as a fresh treat every day. And the human family members like chomping them as a fresh snack too. And if you like stir fry, you’ll love having fresh sprouts around!
This is not advice, just info that I have learned in my own kitchen, so take it with a grain of your favorite pink Himalayan salt:
If you’ve never grown mung bean sprouts, you’ll be surprised at how easy it is. Get yourself a wide mouth jar, a sprouting lid, some mung beans and you’re ready to start!
You may have heard mutterings that eating sprouts can make you sick, and that’s not wrong, but normally this can be avoided by keeping things sanitized and clean and regularly rinsing your sprouts. You can introduce harmful bacteria into your sprouts if you don’t properly sanitize your jar and lid. (This risk is reduced by washing your jar and lid after a sprouting session and then soaking them in white vinegar before you start a new batch.) If you don’t religiously rinse your sprouts with fresh cold water from the tap every day twice per day, that can cause any bacteria on the beans themselves to infest your sprouts. (To reduce the risk of this natural bacterial infection, start out by soaking your beans over night and then rinsing several times the next day. Rinse them at least twice per day with cold clean water every day that they are growing.) If you stick your hand in the jar to get sprouts out for eating, your hand can leave bacteria on the sprouts (always use sanitized tongs). There are indeed a lot of way that things can go sideways with your sprouts, so just take care and make sure you keep everything as clean as possible, and if you have a weakened immune system in any way, sprouts might not be for you.