Helen Witty

Soybean Sprouts

Preparation info
  • Makes about

    2 cups

    • Difficulty

      Easy

Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home
Better Than Store-Bought

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

Soybeans are among the earth’s most nutritious foods, and even more so sprouted than when dry. As they are considerably larger than mung beans, they require a bit more hovering over to prevent spoilage. Be sure to pick out and remove any split or decaying seeds you may spy while rinsing them.

Ingredients

  • ¼ cup dried soybeans, preferably yellow-hulled and of the most recent crop (ask your supplier)
  • Water as needed

Method

  1. Pick the beans over carefully, removing any broken ones. Rinse them, then soak overnight in tepid water to cover by about 2 inches. They will swell considerably.
  2. Drain the beans completely and put them into the sprouter and put on its mesh cover. Set the jar upright (o