The most widely consumed sprout on our planet!
Absolutely unique, Mungs are great, grEAT, GREAT!
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Yields approximately 1 Cup (1/2 lb.) of Sprouts
Put 1/3 - 1/2 Cup of seed* into a bowl or Sprouter.
Note: Mung Beans are grown in China by farmers - often with little machinery. After harvest they are left to dry on gravel roads - so they are dusty. So: Prep before Soaking, by running water through them until the exiting water runs clear. It doesn't take long - they aren't very dirty nowadays. Is that not cool?! The dust/dirt you just washed off of your Mungs was part of a Chinese road!!!
Note: Occasionally Mungs will have some small percentage of hard seed (seeds that are as hard after soaking as before because they don't absorb any water). If you buy your seed from us this is not much of a concern, but you should examine them after soaking to make sure there are no hard seeds lurking at the bottom. If there are - throw those (the hard ones) out! They are easy to spot as they are smaller and darker, and they make a different sound, than those that are swollen with water.
We normally soak mungs for the full 12 hours in any case. If you got your seeds elsewhere and have a problem with hard seeds you can often solve the problem by initiating your soak with warmer water (start at 80 - 90°) that will cool as the soak progresses. The warmth can convince most hard seeds to go ahead and drink.
Empty the seeds into your sprouter if necessary.
Drain off the soak water.
Rinse thoroughly with cool (60-70°) water.
Set anywhere - in low light and at room temperature (70° is optimal) between Rinses.
How Long to Grow
If you just want little sweet mungs
(1/4 - 1/2 inch roots):
If you just want to grow big mungs
(1 - 3 inch roots):
Big and Thick Notes:
Mung Bean Sprouts are most commonly seen big and thick rooted. They are common in Chinese cuisine. Commercial Mung Beans are grown with chemicals and gasses in huge 500 gallon machines. You will never get your home grown sprouts to look like those you see at a restaurant or supermarket, but you can get some thick roots. To do this you will need a sprouter which drains from the bottom (Easy Sprout, SproutMaster, or The Tube, and you'll need to add these procedures to your growing schedule:
•When you Rinse, do not disturb the seeds/sprouts. The beans need to stay where they are - to form a mass that is unmovable. Rinse longer - with lower water pressure (if your sink has a sprayer, use that) during the first 2-3 days - until they are firmly in place.
•Keep your sprouter in as dark a place as you can without limiting air flow too much: Don't put them (or any other sprout) in a closed cabinet or closet, etc. Darkness is a VERY over-rated element in sprouting! Just minimize it by using a darkish corner in your kitchen.
•Apply a weight directly to the beans while in the sprouter (between Rinses). We recommend using an Easy Sprout or two. We fill the Solid Base (of the Easy Sprout that we aren't growing in) full of water and snap the Flat Solid Lid onto it. We then put that Solid Base right on top of the beans between Rinses. You can rig something else if you like - using Easy Sprout or another sprouter.
•On the 3rd day, or when your beans are solidly in place (they won't be budged by water), soak the sprouts for 10-20 minutes in cool water. If you are using Easy Sprout all you have to do is leave the Growing Vessel in the Solid Base (that in which it always sits between rinses) and fill it up. You can do this with The Tube too - using your Solid Brown Lid. If you are using SproutMaster or some other sprouter you can put it in a pot or something else that holds water. Rinse well after this soaking.
•As the sprouts grow you can reduce the weight on them to nothing by the last day. The sprouts themselves form such a tight mass that they apply their own weight.
•You may skip the last Rinse - allowing your sprouts to grow for 24 hours without water. They will generate more heat (which all sprouts do as they grow - at every stage) than usual and can gain substantial mass during this period. There is a slight danger in this - that the sprouts will generate too much heat and will start to slow-cook, but it is a very rare problem. Do it when your house is cool, but avoid it during hot weather.
Experiment! Have Fun! It's All Good!
Your sprouts are done 8-12 (or 24) hours after your final rinse. Be sure to Drain them as thoroughly as possible after that final rinse.
The goal during the final 8-12 hours is to minimize the surface moisture of your sprouts - they will store best in your refrigerator if they are dry to the touch.
Transfer your sprout crop to a plastic bag or the sealed container of your choice - glass is good too - and put them in your refrigerator.
* If using Single Harvest Pack use the whole bag.
We suggest you not exceed 1/2 cup of seeds per quart of sprouter you have, until you are experienced with Mung Beans, but you can THEORETICALLY grow more:
The yield will be approximately 2:1 if you are growing Short & Sweet Mungs, so you can theoretically start with as much as 1/2 as much dry seed as your Sprouter has capacity. This is likely to result in too many sprouts (some will fall out as they grow), but we're talking theory here.
If you are going for Big & Thick Mungs, yield may be as high as 3.5:1. Maxing out your sprouter creates so much mass that it can help your sprouts grow Big and Thick. You can start with dry seed equal to 1/4 of your sprouters capacity, but be aware that they may outgrow your sprouter if you exceed our yield estimate. Don't blame us if you grow so well that some sprouts escape.
The most consumed sprout on Earth, Mungs are grown and used extensively in Asian cuisine. Perhaps the most exciting sprout to grow as it offers unique challenges - if you grow them big.
Mungs are probably the best cooking sprout - especially if you like Chinese food. Some of our greatest recipes require Mung Bean Sprouts.
to use for
Follow links for detailed information
To Grow Big Thick Sprouts
Tube with Lids
To Grow Sweet Little Sprouts
Jar and Lid
Follow links for recipes
Bean Sprout Salad in Outrageous Dressing
Egg Foo Yung
Gil's Sprout Fried Rice
Sprouted Bean Burgers
Awesome Potato Salad
Sprouted Bean Rice Pot
Hungarian Vegetable Soup
Spiced Sprouts in Mustard Sauce
Sprouted Beans in Garlic Sauce
170 Mendell St.
San Francisco, CA 94124
We only use the phone for emergencies.
Back in 2001 we were still using the phone. One day I was talking to a long-time customer while pushing my (then 4 year old) daughter on the swing in our backyard (this is what a mom n' pop business is like on the internet). It dawned on me that my priorities were severely messed up, so I stopped using the phone. I love to talk and I love to help, but my family would never see me if I picked up the phone again, and that's just wrong don't you think?!
The very best way to contact us is through E-mail =:-)
We are quite fast and VERY thorough. We love to help.
We have been an internet only business since 2001. We are not a big corporation. We are but 2 people, Mom n' Pop Sprout. We decided after years of juggling our family's (kids, dogs, cats and even our own) needs, and the needs of Sproutpeople, that we had to make more time for our kids, so we stopped talking on the phone. All calls go to voice mail and have since 2001.
We are very fast to fill orders and answer e-mail, and though we wish we could make the time to talk, we just can't seem to get more minutes into a each hour. We are many years older than when we started and our days are too short and made up of too few hours to do everything. This limitation in our business has not kept us from pleasing our customers, nor from growing (as we have every year since 1993). We do what we do as well as we can, and we think we do it very well indeed.
We appreciate your patronage more than we can say. We ask that you use the phone for emergencies only and that you search our site for answers before e-mailing us. This site is bigger than any 4 sprout books put together, it is always available and it is free, and we know that almost all questions are answered here.
Thanks again for your support and your many kind words.