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**s/v Jedi** · 27-01-2012, 10:54

Hi,

Just want to let you guys know that I wrote this mini guide as a small series of 3 blog posts. Late tonight the final 3rd post will come on-line.

The catch is that it's in Dutch, but you can use Google translate or just watch the many pictures which tell 90% of the story.

Start here: Taugé deel 1 (Dutch) - s/v Jedi

The complete photo album used by all three posts is here: Tauge - sv-Jedi's Photos

ciao!
Nick.

SaucySailoress · 27-01-2012, 11:26

I lurv beansprouts... and so easy to make. I make them differently, though. I use a round plastic container - about 4inch high and 10inch diameter, and line the base with kitchen roll which I keep damp. I put in enough beans so they line the entire base, put the lid on and open to wet towel every day. I get loads of sprouts all growing straight up, and long.

**s/v Jedi** · 27-01-2012, 11:53

Quote:

Originally Posted by SaucySailoress

I lurv beansprouts... and so easy to make. I make them differently, though. I use a round plastic container - about 4inch high and 10inch diameter, and line the base with kitchen roll which I keep damp. I put in enough beans so they line the entire base, put the lid on and open to wet towel every day. I get loads of sprouts all growing straight up, and long.

Yes, I bet that works very well. The thing is that Dutch people really like their Indonesian and Chinese food which uses plenty of Taugé. These are just bean sprouts but we want them thicker (works better with stir frying etc.). To get them like that, you really need the weight on top and the dark place.

Also, your wet paper towel introduces some risk of rot. The rinse & drainage method completely eliminates that.

ciao!
Nick.

**s/v Jedi** · 28-01-2012, 16:05

Final part 3 is on-line now too!

Happy sprouting

cheers,
Nick.

NornaBiron · 29-01-2012, 02:30

I sprout beans all the time but always in a jar and never with a weight on top. The drawback with the jar method is that by the time the beans are fat enough to eat in a Chinese meal they may have sprouted several roots which aren't so palatable. So I'll definitely be giving your method a go.

Thanks for taking the time to post the instructions (think I can just about understand the Google translation!)

Jacko · 29-01-2012, 03:32

Thanks Jedi Looks like a great method am off to buy 3 containers in the morning Cheers Jacko

**s/v Jedi** · 29-01-2012, 03:34

Yes the weight on top is how the Chinese have been doing it for ages

ciao!
Nick.

SaucySailoress · 29-01-2012, 04:59

Quote:

Originally Posted by s/v Jedi

Also, your wet paper towel introduces some risk of rot. The rinse & drainage method completely eliminates that.

ciao!
Nick.

I keep reading that, but by the time the paper towel has gone really manky, the sprouts are all gone and the next batch is on!

**s/v Jedi** · 29-01-2012, 05:37

Quote:

Originally Posted by SaucySailoress

I keep reading that, but by the time the paper towel has gone really manky, the sprouts are all gone and the next batch is on!

I know how fast they disappear

Still, I have seen it happen, not just on the paper but also with the sprouts in contact with it. Often just in one spot. If you never have that, it must be because there is something different, like environment, may be chlorinated water, or so many factors that I don't think of now

The thing is that the sprouts don't need the paper. Just a 12h soak followed by rinse and drain every 12 hours makes them happy. If you like them thin like alphalpha the jar with punched lid works well and for thick sprouts the weight on top in the dark is the key.

The Chinese dry the Mung beans on dust roads next to the fields. After that they wipe/scoop them up. If they grow sprouts, they put the beans in a big wooden barrel-like thing with a lid that fits inside the barrel on top the beans. They water it and put some rocks on top the lid. Well, this is an observation that I read from a visitor which might have been from long ago

but it shows the origin I think and it is what I based my method on. I also find others putting weight on when I Google it so it's no secret

ciao!
Nick.

callmecrazy · 29-01-2012, 06:05

Quote:

Originally Posted by NornaBiron

I sprout beans all the time but always in a jar and never with a weight on top. The drawback with the jar method is that by the time the beans are fat enough to eat in a Chinese meal they may have sprouted several roots which aren't so palatable. So I'll definitely be giving your method a go.

Thanks for taking the time to post the instructions (think I can just about understand the Google translation!)

That's what I use. A plastic jar with a piece of screen over the top. I roll the jar around so the sees/sprouts stick to the sides and always law the jar on it's side in a dark place. No roots.

**s/v Jedi** · 29-01-2012, 06:14

Quote:

Originally Posted by callmecrazy

That's what I use. A plastic jar with a piece of screen over the top. I roll the jar around so the sees/sprouts stick to the sides and always law the jar on it's side in a dark place. No roots.

But no weight == no Taugé :-)

Just try this method; the three containers cost nothing. You can do both systems side by side to compare! Take pics and post the results

ciao!
Nick.