Lockdown Lunch: Beansprout Bonanza

2 April 2019

With movement getting ever more restricted in the lockdown — we’re now limited to not going more than 500 m from our flat in Almaty, which rules out big supermarkets for shopping trips, maintaining a supply of fresh ingredients is becoming more tricky – so this is the time when beansprouts come into their own…

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So, this time round we’ll be looking at some things you can do in the home, such as sprouting beans and lentils, to add a fresh, nutritious kick to your salads and stir-fries. We’ve gone for mung beans which are easy to sprout – your first crop will be ready in a matter of days and all you need is a glass jar and some mesh netting (we re-purposed a yoga mat bag by recycling the nylon mesh for our sprouter).

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KCC’s sprout-powered salad with carrot, chickpeas, spring onions and radish.

Here are the steps for germinating mung beans:

  • Select clean, undamaged mung beans and wash them thoroughly.
  • Sterilise your glass jar and mesh lid with boiling water and/or in a hot oven.
  • Fill the jar about a quarter of the way with washed beans.
  • Soak the beans in cold water in the jar for at least four hours.
  • Drain off all the water and put the jar in a cool, dark cupboard.
  • Rinse the mung beans a few times a day with cold water and drain the liquid off.
  • After two or three days, your first crop will be ready for eating.
  • When the sprouts are around 2-3 cm long, put them in the fridge until using.

Warning: Raw bean sprouts can lead to food poisoning if not prepared in sterile conditions and regularly washed with clean water.

  • If the sprouts look slimy or smell strange, throw them away.
  • Once sprouted, store the sprouts in the fridge and try to use them as quickly as possible.
  • And don’t forget to wash your hands frequently, especially when preparing food.

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