Types of Germination in Mung Beans

Asian Method

• In Asian countries, mung beans are soaked for eight hours and then put into opaque jars or tubs with drainage holes. The beans are sprinkled with room-temperature water three times a day and kept in a dark place. Alternatively, the containers are covered with absorbent cloths, which are wet thoroughly two or three times a day. The sprouts will be ready to use in four to six days, depending on the temperature of the room.

Wide-Jar Method

• Mung beans can be sprouted in a wide-mouth quart-or-larger-size jar with eight to 10 holes punched in the lid for drainage and air circulation. Use one-third cup beans for each quart of sprouts. Place the beans in the jar, cover them with water and set the jar in a dark place.

  The next morning, turn the jar upside down and drain the water out. Turn the jar on its side, shake to spread the beans out and lay the jar on its side in a dark place. Each morning, rinse the beans, drain the water, shake the jar to spread the beans out and return the jar to a dark place. The sprouts will be ready in four to six days.

Commercial Method

• Several methods are used to grow mung bean sprouts for commercial use. One method begins by soaking the beans in 70-degree water for eight hours. Then the beans are spread in a 12-inch deep layer in large uncovered metal tanks. Mechanical sprinklers water the beans every four hours. The beans sprout within one day and are ready to use in five days.

Caution

• Do not use mung beans that are intended for outside gardens to grow sprouts. The beans are often treated with pesticides that could cause poisoning. The beans should be washed thoroughly before used for sprouting to remove dirt and debris.