Growing mung bean sprouts from an used milk or juice carton was simple, easy and fast. Just about 3 days and your bean sprouts are ready to be harvested. Home-cultivation of mung bean sprouts is especially suitable for me as I only required about a small bowl of them weekly. And they can be grown from just about 2 tablespoons of organic mung beans. Most important of all, it does not need sunlight, so it can be kept and grown in any dark corner or cupboard in the house 🌱🌱🌱
Update: 8 May 2020
I've tried to shorten the soaking time for the bean sprouts from 10 minutes to 30 seconds for the latest round of bean sprout cultivation. The growth rate seemed quite close to the 10-minute soaking batches. However, the seed leaves of the latest batch seemed to be slimmer than the previous batches. Therefore, if you prefer a more crunchy and developed seed leaves, soak the growing bean sprouts for 5 to 10 minutes each time 😀
Direction1. Rinse a used milk or juice carton clean. For milk carton, ensure the interior of the carton is not greasy.
2. Cut four top corners of the carton to create four small ventilation and drainage holes.
3. Soak about 20 to 30g of organic mung beans for about 3 hours.
4. Drain away the water and feed the soaked beans through the sprout of the carton.
Screw back the cap and leave it in a dark cupboard away from sunlight.
5. In an interval of about 3 to 4 hours, soak the beans for about 10 minutes, then drain away the water, and return the carton to the cupboard. Repeat this soak-and-drain process for about 5 to 6 times daily. Minimum twice a day - morning and evening.
The bean sprouts grows quite fast, you will be able to feel the weight at the end of second day.
6. On the day of harvest, cut across the carton to pour out the grown bean sprouts.
7. Remove the husk and the long roots.
8. Let the fresh bean sprouts dry in room temperature before keeping in the fridge.