- You can control the quantity of the product. Their shelf life isn’t very long and it is simply hard to use a whole package of sprouts before they spoil.
- If you make your own you can control the quality. You know what has gone into making the sprouts because they haven’t been made on a factory farm. Organic beans beans will produce organic sprouts.
- Homemade sprouts are much cheaper than buying them. You can spend several dollars or so on sprouts at the grocery and then end up throwing half of them away.
- You can make sprouts during the winter months were there isn’t as much fresh produce available locally.
- Sprouts are very nutritions. When beans sprout the phytic acid is neutralized it transforms the beans into simple carbohydrates that are easier to digest.
- Purchase organic quality mung beans. You can find these in the bulk bin section of your grocery store. You may have to go to Whole Foods or another similar store to find them. I find that 1/2 cup of beans is plenty for me to make at one time.
- Place the beans in the quart size mason jar and secure the sprout screen with the metal band that comes with the lid.
- Rinse the beans by filling the mason jar with cold tap water and pouring out through the screen. Do this 4 or 5 times. Make sure to drain the beans well. You can do this be leaving upside down in the sink or dish rack to drain. Some people do an initial soak of the beans overnight, but I have not found this step necessary.
- Continue to rinse beans daily in the morning and evening until you see sprouts begin to appear. When you see leaves you know that you are done. Don’t over-spout the beans as they can become bitter if they get too long. Once they have sprouted to desired length place them in the refrigerator.