Mung Bean Certified Organic Non-GMO Sprouting Seeds- 2Lb
Mung Bean Certified Organic Non-GMO Sprouting Seeds- 2Lb Mung Bean Certified Organic Non-GMO Sprouting Seeds- 2Lb Mung Bean Certified Organic Non-GMO Sprouting Seeds- 2Lb

Mung Bean Certified Organic Non-GMO Sprouting Seeds- 2Lb

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Mung Bean Certified Organic NON-GMO Sprouting Seeds
2 Lb.

**For US Shipping Only**

Certified Organic Non-GMO Mung: A beautiful green colored seed.

Easily digested because it comes with its own digestive enzymes.

Great eaten cooked or raw.

You can grow these mixed with Adzuki Bean.

Mix the sprouted Mung Bean with rice for a maximum array of amino acids for protein building.

Add to salads and raw sprouted soups and stir-frys.

Mung or Chinese bean sprouts and adzuki bean sprouts taste best when they are grown away from light and under pressure. Exposure to light tends to make them tougher, as the process of photosynthesis stimulates the development of cellulose as well as chlorophyll in the growing sprouts. When you finish reading this section you will know how professionals grow the beautiful bean sprouts sold in supermarkets.
 
To begin you will need a cylindrical container that is about ten to twelve inches deep and ten to fourteen inches in diameter. It should be made from stainless steel. (Do not use aluminum, as it is chemically reactive.) Punch or drill holes, three-sixteenths of an inch in diameter, at one - to two-inch intervals all around the container, including some on the bottom.
 
You will also need a plate (or other cover) that fits down inside the container, and a weight that will press down on the cover. A clean masonry brick will work well as a weight. This setup will keep light out and force the sprouts to push against each other and against the weight as they grow, making them thicker and more juicy.
 
You will need one or two cups of raw, unsprouted mung or adzuki beans for a container of the size described above. Soak the beans in a jar of water for twelve hours. Then pour off the water, rinse the beans and place them in the stainless steel container. Put the plate on top, but do not add the weight at this time.
 
You will also need a dark-colored plastic container a little bit larger than the stainless steel one, to help keep out any light. Place some stones or a wire rack in the bottom of the plastic container; then set the stainless steel container on top (it should fit completely inside the plastic container). The stones or rack will allow air to circulate and prevent excess water from damaging the bottom layer of sprouts.
 
In the morning and the evening, take out the stainless steel container, remove the plate, and rinse the sprouts under cold water for about two minutes. Then let the water drain out of the holes for a few seconds before replacing the plate and putting the container back inside the plastic one.
 
On the third day of sprouting, place the weight on top of the plate. Continue to rinse the sprouts twice a day for another four to five days, or until they are large and plump. If you encounter a problem with spoilage, try rinsing the sprouts more frequently, making sure that the water you use is cold. If this does not help try purchasing another batch of bean seeds.

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FAQ'S

Q. Storage.
A.Seeds should be stored at 60 degrees Farenheit or below. A refrigerator or freezer is fine. Stored properly seeds will last for about a year or two. This will also keep the bugs at bay.

Q. How much sprouts will seeds produce?
A. 
For a seed the size of alfalfa or broccoli, the tiny ones, one pound of seed will yield about 6 to 7 pounds of mature sprouts. For a bean, they double in size so that one cup will yield two cups. The same is for sprouting grains. For wheatgrass and barley grass, one tray measuring 10"x20" will yield about 8 ounces of juice.

Q. Is this Gluten Free?
A.
Yes.


Q. Soaking times for sprouts.
A.
Most seeds can be soaked for 24 hours. Also, you can change water after 12 hours. This gives them some fresh water to drink up and not the old water. Soaking seeds for 8 to 12 hours is fine. No need to change your method at all.



Q. How to Sanitize Seeds?
A. 
The FDA strongly recommends that home sprouters sanitize the seeds before sprouting. For home sprouters, this is not a law, but a recommendation. The current recommendation to use in the home from the University of California-Davis is to treat seed by heating on a stove for 5 minutes in a solution of 3% hydrogen peroxide (available in drug stores and pharmacies) at 140°F. It is important to maintain this temperature using a clean, accurate cooking thermometer. Exceeding this temperature may damage or kill seeds resulting in poor germination. Remove seed and rinse under running room temperature water for 1 minute. Discard the hydrogen peroxide and do not reuse. Click here for more information.

Q. Basic Jar Sprouting Directions.
A.

1. Soak the seeds in the jar. Put 1 to 4 tablespoons of seed in the jar. Add water and soak overnight about 8 to 10 hours. Most seeds can be soaked for 24 hours with a water change in the middle at 12 hours.

2. After you have soaked the seeds, drain out the water, making certain there are only wet seeds left in the jar, no standing water.

3. Rinse the seeds with fresh water, drain out the water, making certain there are only wet seeds left in the jar, no standing water.

4. Twice each day, rinse the seeds with fresh water, drain out the excess water, making certain there are only wet seeds left in the jar, no standing water.

5. Bean and grains are ready in about two days. Greens are ready in about 5 to 7 days. Gelatinous seeds do not do well in jars. Grasses, sunflowers, buckwheat and peas for shoots do better in trays.
*These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, or cure any disease.
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