Sprouts are nutritious, but because of their high water content, they can spoil easily. For leftover sprouts, blanching them first can extend their shelf life.
Sprouts are nutritious, even more so than soybeans. This is because during the sprouting process, the vitamin C content increases, and some of the protein breaks down into various amino acids that the body needs, making them easier to absorb.
Whether you grow your own soybean sprouts or buy them from the store, they might not be edible the next day if you can't finish them, which is a real shame. What can you do? Generally, there are two common methods for storage: one is to store them in water, and the other is to refrigerate them. I have a third method: blanch them first, then put them in a storage bag. This method keeps them for a longer time and preserves the nutrients best.
To store them, first, pinch off the brownish root tips, as they are prone to bacteria. Then, rinse the sprouts in clean water and blanch them in boiling water for 1 to 2 minutes before lifting them out. This helps to retain more moisture. After draining the water, place the sprouts in a storage bag, try to expel as much air as possible from the bag, and seal it. Finally, put it in the refrigerator for cold storage.
Different types of sprouts have different storage times. Soybean sprouts can be stored for a longer period, while mung bean sprouts have a shorter shelf life.