View Full Version : bean sprouting issues
06-28-2007, 12:01 PM
We are new to the whole legume sprouting thing........
We are doing the recommended soak and have been sprouting for 3+ days. The bean are still really crunching and bitter tasting. Are we doing anything wrong? We rinse, we have sprout jars, we have the jars at 45 degree angles, etc.
Also, is there a trick to garbanzos/hummus? We soaked garbanzos for over 48 hours and they made TERRIBLE hummus? Should we have soaked for 12 and then sprouted for 3-4 days?
06-28-2007, 01:06 PM
check out this site
Tons of info there. Also search here on the forum.
06-28-2007, 02:45 PM
Sometimes sprouts will not taste good. I think the trick is just to keep rinsing and leave them to sprout a little longer. They will go from bad one minute to good the next.
As for the hummus, I tried it and didn't like it either. Blech!
06-28-2007, 08:03 PM
If you're talking about bean sprouts like the ones in the store, from mung beans, here's the deal.
Commercial mung beans are sprouted under a little pressure, which makes them fat and juicy, and milder/bland tasting. When you sprout mung beans yourself, they tend to be thinner, and more "rustic" in flavor.
So if your bean sprouts are not like the ones in the store it's no surprise.
You can figure out the approx amount of beans to put in the mason jar, so that by the time they're done, they're sort of pressurized in there. (I use mason jars with the ring and a piece of plastic screen). You have to compensate by making sure they're well rinsed throughout especially at the end when they're sort of jammed in there.
The trick with the hummus is to never make it with sprouted garbanzos. Most people go yuch to that. Try a different "substrate" such as cashews, sprouted sunflower seeds, etc. in with the other ingredients to get something closer to a hummus.
06-29-2007, 02:18 PM
I make hummus with soaked and just about to sprout garbanzos, that way they don't get that bitter funny taste and its delicious.
06-29-2007, 03:16 PM
I wouldn't soak for 48 hours. Soak overnight, then rinse and drain and tilt, etc.
Mung beans require pressure. Otherwise you should be fine using the above. Good for you!
I like that sprouting accidents are at least especially cheap. Tee hee
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