I believe everyone has eaten bean sprouts, but many people still don't know how to turn soybeans into soybean sprouts. In fact, this process is very simple and doesn't take much time. As long as you master some simple methods, fresh and healthy soybean sprouts will appear.
1. The germination temperature for making soybean sprouts is below 28°C, with around 21°C being optimal. Higher temperatures and humidity will speed up germination, but this does not mean that they will not germinate in low temperatures with high humidity. The humidity inside a refrigerator is generally high, and if the temperature is not particularly low, soybeans will still germinate in the refrigerator, albeit at a slower rate. This is also the reason why the sprout leaves turn green if you buy soybean sprouts and leave them in the refrigerator for two days.
2. Steps:
1. Choose a small, opaque teapot.
2. After soaking dried soybeans (or mung beans) in clear water for 8-10 hours, drain the water and place them in the teapot, filling it no more than halfway. Cover the teapot with its lid. Water the beans three times a day—in the morning, at noon, and in the evening. When watering, open the lid, pour in cool water, and then pour it out from the spout. Just keep the beans moist; do not let them soak in water for a long time.
3. Small, tender sprouts will appear after one day.
4. You can harvest them in three to four days. By then, the teapot will be crowded, and the sprouts will be pressing against each other, unable to stretch out, which is why they grow so thick.
3. Tips:
1. It is best to use organic beans for sprouting. The same method can also be used to grow mung bean sprouts. Sprouts you grow yourself are all-natural, so they will definitely be much thinner and smaller than store-bought ones, but they are the healthiest.
2. Bean sprouts can be eaten when they reach three centimeters long; don't wait until they get old.
3. In very hot weather, bean sprouts can become bitter, so you should increase the frequency of watering them appropriately.