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Mung Bean Sprouts

post #1 of 9
Thread Starter 

So here we go been trying to grow sprouts for years,they would grow but were the skinniest things you ever seen.We use these for Okoy and Egg Rolls.Pictures will tell more. http://www.smokingmeatforums.com/t/236978/okoy-ou-koi-philippine-side

 

Started with 1/4 cup Mung Beans soaked over night

They were hydrated with bottle water,I used a plastic box with a grating inside.

Then I took a cheap cutting board,placed on top of the grating

Covered that with a wet towel, spread the beans all around

Covered with another wet towel and placed a heavier cutting board on top,then I put 6 cups of water into a zip lock for added weight.

Every day I would wet the top towel with a spray bottle

1st Look was after the second day

2 more days

2 more days they are getting thicker now

These were as thick as any I have bought Success 

First small batch was used in the Okoy http://www.smokingmeatforums.com/t/236978/okoy-ou-koi-philippine-side

Fried up tasty 

Thanks for looking

Richie


Edited by tropics - 10/31/15 at 12:26pm
post #2 of 9

Richie, If at first you don't succeed......., nice sprouts sir !

post #3 of 9
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post
 

Richie, If at first you don't succeed......., nice sprouts sir !

CM it was a challenge These are just so fresh and we use a bunch around the Holidays.Thanks for the point I appreciate it

Richie

post #4 of 9

Hey Richie, nice twist on growing medium, using towels. Those do look like some nice, plump mung bean sprouts!!!

 

I'm curious: are you able to easily strip the roots out, wash out and reuse the towels? I know you can get organic growing medium in sheets for micro-greens, etc, or, you can grow in soils/peat, but with either medium they recommend to discard after each harvest...that just seems like a huge waste, and not at all necessary for sprouts. Screens of the proper material and size would do the job for holding onto the sprouts, but it still seems you would need some kind of medium to keep the roots moist, and not submerged in water.

 

Also, what were you doing in the past that yielded the scrawny sprout stalks? Was it the growing medium or the sprouting method that changed your game?

 

From the sounds of this project, I think you need to double or triple your batch size, or run multiple, staggered crops, so you can harvest a fresh batch every few days.

 

Geez, I started researching sprouting seeds and methods a couple years ago and never got around to putting it all together and rolling with it (kind of like my chili and pepper project). I was leaning more towards various micro-greens for salads and sandwiches...that's just what seemed suitable for me to get some nice fresh greens every day, because fresh produce in stores around here is...um...well...dare I say, mostly reject product...OK, anything but fresh (farmer's markets in mid/late summer are nice, but short-lived). I also was looking at certain bean sprouts, including mung, as somewhat of a garnish to the micro-greens, if that makes sense...anyway, it did to me...LOL!!! Some of the micro-greens seed mixes sound really tasty, and any sprouts or younger growths such micro-greens sound like they are just so flavor and nutrient packed. Greens take it a step further from sprouts, and you're adding nutrients and sunlight at some point, but, getting it all started is the same basic process. I was drawn into the sprouts as a healthier way to enjoy mid-day meals at work and at home (replace the bad with good), but one can take it so much farther with very little effort. In due time, I guess...right now I've got too many irons in the fire to throw much more onto the heap. So many projects, so little space and time.

 

Thanks for sharing your success!!!

 

Let me know about your previous method, 'cuz I don't want to go through the same struggle...:biggrin:

 

 

Eric

post #5 of 9
Crazy Man! That looks great! If I could convince my wife to keep the house warmer this time of year, I'd give it a try!
post #6 of 9
Thread Starter 
Quote:
Originally Posted by forluvofsmoke View Post
 

Hey Richie, nice twist on growing medium, using towels. Those do look like some nice, plump mung bean sprouts!!!

 

I'm curious: are you able to easily strip the roots out, wash out and reuse the towels? I know you can get organic growing medium in sheets for micro-greens, etc, or, you can grow in soils/peat, but with either medium they recommend to discard after each harvest...that just seems like a huge waste, and not at all necessary for sprouts. Screens of the proper material and size would do the job for holding onto the sprouts, but it still seems you would need some kind of medium to keep the roots moist, and not submerged in water.

 

Also, what were you doing in the past that yielded the scrawny sprout stalks? Was it the growing medium or the sprouting method that changed your game?

 

From the sounds of this project, I think you need to double or triple your batch size, or run multiple, staggered crops, so you can harvest a fresh batch every few days.

 

Geez, I started researching sprouting seeds and methods a couple years ago and never got around to putting it all together and rolling with it (kind of like my chili and pepper project). I was leaning more towards various micro-greens for salads and sandwiches...that's just what seemed suitable for me to get some nice fresh greens every day, because fresh produce in stores around here is...um...well...dare I say, mostly reject product...OK, anything but fresh (farmer's markets in mid/late summer are nice, but short-lived). I also was looking at certain bean sprouts, including mung, as somewhat of a garnish to the micro-greens, if that makes sense...anyway, it did to me...LOL!!! Some of the micro-greens seed mixes sound really tasty, and any sprouts or younger growths such micro-greens sound like they are just so flavor and nutrient packed. Greens take it a step further from sprouts, and you're adding nutrients and sunlight at some point, but, getting it all started is the same basic process. I was drawn into the sprouts as a healthier way to enjoy mid-day meals at work and at home (replace the bad with good), but one can take it so much farther with very little effort. In due time, I guess...right now I've got too many irons in the fire to throw much more onto the heap. So many projects, so little space and time.

 

Thanks for sharing your success!!!

 

Let me know about your previous method, 'cuz I don't want to go through the same struggle...:biggrin:

 

 

Eric

Most of the roots will come out when you pull the beans sprout.  The remaining roots will easily come out.  Just soak and it will be easily pulled out.  You can wash the towel and reuse it.

 

Eric My wife type the above, I developed the way to produce the thicker sprout by adding the weight,to the top of the sprouts. I use to try growing with the towels and had sprouts with no body to them.I do intend to change the grating to a mesh light grating Plastic.

I think this would work with alfalfa or any of the micro greens.

I only grow these for special occasions so no need for back ups. Let me know how it works for you if you try it

Merry X-Mas

Richie & Aurea 

post #7 of 9
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Crazy Man! That looks great! If I could convince my wife to keep the house warmer this time of year, I'd give it a try!

Case Thanks for the point,I put ice packs on the top to promote growth.If the house is colder then that build her an Igloo LOL Just bustin Air con room and we have no problem give it a try

Richie 

Oh they will go well in the crab muffin 


Edited by tropics - 12/25/15 at 2:14am
post #8 of 9
Very nice Richie, we have some mung beans in the pantry... Going to give this a go, we like sprouts a lot ! Appreciate ya sharing ! icon14.gif
post #9 of 9
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Very nice Richie, we have some mung beans in the pantry... Going to give this a go, we like sprouts a lot ! Appreciate ya sharing ! icon14.gif


Justin Thank you we enjoy these,we also enjoy the Okoy http://www.smokingmeatforums.com/t/236978/okoy-ou-koi-philippine-side One of our nephews  can't eat shrimp so he loved ours with the mushrooms. Thanks for the point

Merry X-Mas Richie

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