Ancient Chinese Secret

**Stina** · 07-04-2007 08:26 AM

So, why can't I get my mung bean sprouts nice and straight and fat like in Chinese restaurants? I know if I put pressure on them while they're growing, they'll be fatter, but they're still curly. Anyone know the secret? ;)

**snowdrop** · 07-04-2007 09:12 AM

yup. a california gal taught me to sprout them in a damp towel, flat out. i haven't done it yet, but she swears by it.
:)
let me know if it works for you.

**konmai** · 07-04-2007 10:22 PM

I haven't even tried sprouting yet.

Sounds interesting!

**sport** · 07-07-2007 07:33 AM

Originally Posted by konmai

I haven't even tried sprouting yet.

Sounds interesting!

You must sprout. You do not just get the super duper food from it but you also get a sense of accomplishment.

**Stina** · 07-07-2007 10:59 AM

Originally Posted by sport

You must sprout. You do not just get the super duper food from it but you also get a sense of accomplishment.

Mini-Farming!

**konmai** · 07-07-2007 01:26 PM

I'm still trying to get myself into gardening.

Will must sprout one day, too.

**Trolltyget** · 07-08-2007 02:59 AM

They use a different sort of mungbeans that has been specially developed for restaurants and supermarket sales.

**Stina** · 07-08-2007 02:00 PM

Originally Posted by Trolltyget

They use a different sort of mungbeans that has been specially developed for restaurants and supermarket sales.

OH! There you have it!

**littlemarie** · 07-16-2007 07:01 PM

Isn't it just as good to buy presprouted sprouts at the store

, I haven't really got the time in my schedule to sprout.

**Stina** · 09-24-2008 07:45 PM

Although they're still curly, I get fatter ones when I weight them down while they're growing. Mayhaps my favorite thing to sprout!

**rawstrength** · 09-24-2008 08:35 PM

I've given up on sprouting mung beans because I always get a few beans that don't sprout and I'm afraid I'll crack my teeth on them while chewing.
Also, I find that my mung beans rot more easily than any other sprout.

**Zaphirah** · 09-24-2008 08:46 PM

huh. I thought the title was Ancient CHEESE secret. oh well. I still learned something!

**Marco** · 09-24-2008 09:31 PM

I was expecting to see this:

http://www.youtube.com/watch?v=ZjNRXfRXnoc

**michigan roman** · 09-24-2008 09:40 PM

check out this mung batch at 6 days in a cheap plastic colander ,
using seeds i bought from a bulk bin not sold for sprouting .
like stated previous these arent as big as the store bought kind ,
but theyre totally organic / fresh / cheeeeeeeeeaaaaapppppppppppp