Sprouting is a quick and easy way to grow some nutritious, crunchy veg to add to your diet in the winter months. I’ve previously shared how much I love using my automatic sprouter, but it’s just as easy with a mason jar and a windowsill. While I like my automatic sprouter for masses of alfalfa, fenugreek, clover, radish, and broccoli sprouts that grow tall and last for weeks in the tray, mason jar sprouts are a good choice for crunchy beans and peas. If you start today, you will be adding them to the salad bowl or wok in about 4 days.
Many places sell a bean mix that contains a variety of different lentils, peas and beans. I used mung beans (these are the beans that sprout the long white bean sprouts you typically find in Asian food) and green peas as I like the combination of starchy and sweet flavor. Plus they both sprout in 3-4 days so they are compatible for timing.
Fill a 1L mason jar 1/4 of the way with dried organic beans/peas. Cover them with water and leave on your counter to soak overnight, 8-12 hours. Cut a square of cheesecloth and secure it tightly with a canning jar ring. Strain off water and set back down on your counter. Rinse the jar contents now 4 x per day, straining off all of the liquid.
After 4 days or so, the contents of the jar will sprout and the jar will start to fill up—it’s time to eat them! Add raw to salads and sandwiches or toss into stir-fries and soups. I have also heard of people adding them to smoothies, although I’m not tripping over myself to try that one. Any other ideas on how to use these sprouts in recipes?