Brisbane Local Food

Growing local

This is my first attempt making sprouts in over 30 years.
I used Maangchi's great Korean DIY method:
And it worked a treat!
Maybe some tweaking is warranted (eg: more water volume in the washes such that I need a hose on my tap) but I'm full of beans now. One and a half cups of mung beans has given me already this amount of sprouts. That's maybe 4 litres in just over 4 days.
I'm not interested in sprouting per se -- but I do like the mung bean juniors.
A very versatile foodstuff.

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Comment by Dave Riley on January 23, 2019 at 19:36

Production continues:

Comment by Dave Riley on January 23, 2019 at 12:27

As I slurp my way through another bean sprout soup I note that this time around I deployed an anchovy stock with the kelp.

I am -- unlike many -- a keen consumer of the neglected anchovy. One of the true sustainable fish stocks in the world that are regrettably usually harvested for cats.

I steam up chicken wings for my dogs and later use the chicken stock. But to have an anchovy option is a great alternative. 

think of all those omega-3 fatty acids...

I can buy whole frozen anchovies cheap so that's my broth game ...

As for the stock DIY, here's a Korean recipe: (LINK).

The Koreans are not bonito dependent.

In passing, I  point out that if one sought the fullness noodles can give to a soup, filling your soup pot with bean sprouts and lightly boiling them, is a great alternative.

Throw in some greens and..way you go gastronome!.

Comment by Dave Riley on January 23, 2019 at 9:25

Just so you know, and this is why I'm dicky about eating sprouts raw (but who can resist a nibble?), here's a  good summary of the health risks associated with sprouts: (LINK).

Work arounds are obviously to source your beans or sprouts carefully, and monitor your production methods and storage...

In South Australia there were 21 recent confirmed cases of the salmonella havana strain last year, including seven hospital cases associated with sprout consumption.

Sprout contamination can be hosted in the original seed, so the local mung bean growing industry is regulated with that in mind. Sourcing local mung beans does then make health sense.

Nonetheless, just like packaged salad mixes...


Alfalfa, radish and bean sprouts are of utmost concern to Dr. Rick Holley, a University of Manitoba professor emeritus. He’s been working in the food sector since 1979 and still runs an active food safety program out of the Winnipeg-based school.

When produce is chopped up for convenience, the juices in the fruits and vegetables aren’t compartmentalized anymore because their cell walls are broken. Now, bacteria can grow at room temperature as they mix and mingle.

“Vegetables and fruits are now given a shelf life in a processed state when they shouldn’t have any shelf life at all,” Holley said.

With sprouts, seeds can be contaminated with salmonella, E.coli, or listeria. They’re stored for days at a time, allowing the seeds to grow, but also giving room for bacteria to fester in the seeds’ moisture. It’s the “perfect broth” for foodborne illnesses.

“I do not eat sprouts, unless they’re cooked,” Holley said.[LINK]

Comment by Andrew Cumberland on January 16, 2019 at 21:05

Nutsaboutlife is a great link.  Thanks Dave. 

Comment by Dave Riley on January 16, 2019 at 14:02

I bought my beans online  for $5.95/kgm. (LINK) They're local.

The Aus Mung Bean Association (LINK) offers a lot of info about locally grown mung beans. Good stuff on hygiene and growing seasons.

Since I harvest my own Pigeon Peas by hand, I'm not too keen to do the same with another legume -- Although fresh (my preference) PP pods are hard to split.  It would be different if I wanted to cover crop with  mung beans.

But you got me thinking, Jeff: and I'm going to try to grow black beans--in the soil-- again. These I do much like. (LINK)

Dried black beans are hard to obtain & expensive --although the tinned ones are cheap and tasty. But to nail the correct prep for the classic dish of black beans and rice, 'Moors and Christians' (Moros y Cristianos) , you really need the dried legumes.

"For seven centuries, Moors and Christians fought one another in Spain, but in the guise of black beans and rice they surrendered to each other's charms within the all-embracing New World pot. Like the hybrid culture that flourished in medieval Spain, the rice dish known as moros y cristianos is an exemplar of exchange between civilizations. It is feast food in Cuba, where you'll find it in the western provinces. Considering that there is a Veracruzan version of this dish and that Cuba always imported black beans from Mexico, we are left in doubt as to which version came first. Regardless of its place of birth, it is one of the most felicitous rice and bean combinations I have ever tasted. The flavors of all the other ingredients are absorbed seamlessly by the rice, the vinegar providing point and counterpoint to the mealy beans, the aroma of cumin and oregano a subtle backdrop for the meaty smoked bacon, which in turn joins forces with the olive oil to add aroma and sheen to the rice. And then the color, a dark brown or hybrid of white and black'. -- LINK.

Comment by Jeff Kiehne on January 16, 2019 at 8:31

That is what i am suggesting  plant some of the mung beans to produce seeds then sprout the seed that where grown  what did you pay for the mung beans they seem to be expensive and worth growing .The eden seed web site have mung beans as a deep rooted annual .

Comment by Dave Riley on January 16, 2019 at 7:32

I'm not interest in mung beans so much as their sprouts, Jeff.My preferred garden legumes are Pigeon Peas and pole beans of various types. But I do have some Madagascar and Hyacinth (Lablab) Beans growing.

Comment by Dave Riley on January 15, 2019 at 11:32

Korean-style Bean Sprout Soup with Kelp.

Comment by Jeff Kiehne on January 15, 2019 at 9:02

Have you looked at planting the mung beans  quick growing 70 to 80 days from planting  summer crop  hand picked in other countries.

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