From time to time I grow my own bean sprouts from mung beans. I spread the
dry mung beans on absorbent paper in a seed growing tray with a clear
plastic hood and the beans are kept nicely damped every day and the inside
of the 'greenhouse' hood is always nicely moist. The tray with hood is
placed in a warm airing cupboard inside a large box and is kept in complete
darkness. The sprouts take about three days to grow.
But I have two problems.
Firstly, the resultant bean sprouts grow to a good length but they are very
thin and spindly, nothing like the thick bean sprouts you can buy in the
supermarket. I'm not letting them grow for too long as even the shorter ones
are skinny. I have used mung beans from different sources but the results
are always the same. I would love to know how to produce nice fat sprouts.
Secondly, when they have finished growing, the original (now split) somewhat
soggy mung bean clings to the top of each bean sprout. Giving a bunch of
sprouts a good shake gets rid of some of them, but they are very tenacious
and it is impossible to get rid of them all.
Many thanks to anybody out there who has suggestions to overcome the above
JOHN LEE U.K.