Sprouting bean sprouts?

Question

How do you sprout bean sprouts?

Answer 1

check out this website:
http://teachatoz.com/grow_sprouts/

Answer 2

Sprouts are easy to produce and require no special equipment or knowledge. All that is required to produce sprouts is seeds, moisture, warmth, darkness and maybe 10 minutes of your time every day. Methods vary from high tech production to something as simple as quart jar or a cloth covered pan. Perhaps the simplest method is to take your seeds, place them in a quart jar, and cover them with water to start the process. After they have absorbed all the water they are going to absorb (2-12 hours depending on the size of the seed), drain the water off, rinse them, and put them in a dark, warm place, with the bottle upside down and tipped up against a corner so water can drip out. Of course you need to put something under the bottle to catch the dripping water. Use a lid that permits air to move in and out of the jar. You can use a thin cloth, a nylon stocking, or anything you have that's handy. Fasten it down around the opening of the jar using an elastic or bottle ring. After the seeds have stopped draining, if you are sprouting very small seeds like alfalfa, cabbage or radish seeds, roll the bottle, coating the outer wall of the bottle with seeds. Leave the bottle on it's side in the dark. Room temperature is best for growing sprouts, around 70 degrees F. Rinse the seeds twice a day, being sure to drain them well. (Do not neglect to rinse them. They will sour and be useless.) Within two days your seeds should begin sprouting.

Growing and Using Sprouts
http://waltonfeed.com/grain/sprouts.html

Answer 3

Sprouting is the practice of soaking then draining and leaving seeds until they germinate and begin to sprout.

Overview
Sprouting seeds or beans indoors is a very efficient way of utilizing the minimum amount of space in order to produce the maximum of nutrients all year round--in fact one does not even require a garden at all- a window ledge or kitchen shelf would be perfectly adequate. Many seeds or beans are suitable for indoor sprouting including alfalfa, mustard, green lentils, chickpeas (garbanzos) and fenugreek, whilst one of the most common is the mung bean (Vigna radiata), well known as the popularly sold ‘Chinese Bean Sprout’. Mung beans can be bought in health food stores or grocery stores, although care should be taken that these are intended for sprouting or human consumption rather than sowing, as these may have been treated with chemical dressings. Several countries, for example New Zealand, also require that some varieties of edible seed be heat-treated, thus making them impossible to sprout.

How to sprout
The main requirements for successful sprouting are moisture, warmth, and (in most cases) some indirect sunlight. Provided a few guidelines are followed, it is remarkably easy to obtain good results requiring very little time, effort or space. Initially a small handful of seeds should be run under a tap, then left at room temperature (between 13 and 21 degrees Celsius) in the sprouting vessel. Although a number of items can be utilized for this task ranging from a jam jar with a piece of net curtain secured over its rim by an elastic band to specially designed ‘tiered’ sprouters, it is highly important that the vessel is free draining, for waterlogged sprouts will quickly rot. The seeds will soon swell, and within a day or two begin germination. They should then be rinsed at least twice a day, possibly even three or four times in hot weather or they may quickly sour. After around four to five days they will have grown to around two or three inches in length and will be suitable for use. If left much longer they will begin to develop leaves and can become bitter tasting, although the growth process can be halted by placing them in the fridge until needed.

Although sprouting of mung beans is generally successful once a routine has been developed, it is not uncommon for beginners to experience failures, although these are often due to the following causes which can be easily remedied once recognized;

Seeds being allowed to dry out
Seeds being waterlogged
Temperature too high or too low
Insufficient rinsing
Dirty equipment
Mung beans can be sprouted either in light or dark conditions, eg, an airing cupboard. Those sprouted in the dark (as in the case of the shop-bought Chinese Bean Sprouts) will be crisper in texture and whiter, but have less nutritional content. Growing in full sunlight however should be avoided as this may cause the beans to overheat or dry out. Subjecting the sprouts to pressure, for example, by placing a weight on top of them in their sprouting container, will result in larger, crunchier sprouts similar to those sold in Chinese groceries.

Sprouts purchased in supermarkets tend to be mung or alfalfa cultures.

Nutritional information and precautions
Sprouts are rich in vitamins, minerals, Amino Acids, proteins and phytochemicals, all necessary for a germinating plant, and rich in essential nutrients for humans.

Some legumes can contain toxins, which can be reduced by soaking, sprouting and cooking (eg, stir frying). Joy Larkom, advises that to be on the safe side “one shouldn’t eat large quantities of raw legume sprouts on a regular basis, no more than about 550g (20oz) daily” (‘Salads For Small Gardens’, Hamlyn 1995).

Sprouting and the Living foods diet
Advocates of a Living foods diet promote the use of sprouting as an effective way of increasing the nutrient value, and digestibility, of beans, seeds and nuts.

Each food has its own ideal sprouting time, see below for guidance and education.