2. Wash them and soak in water till they are completely submerged. Soak them overnight or at least for 8 hours
3. Once the beans look swollen, drain all the water. Transfer them to a colander with small perforations.
7. Once the sprouts are ready, transfer them to individual "freezer friendly" ziploc bags. Write date by permanent marker so you know when you froze them and use them in the "FIFO" manner. (First In First Out)
White Peas Sprouts
Red Chowli Sprouts
Green Chana sprouts
Lima Beans Sprouts
Kulith/Horse Gram sprouts
Green Peas Sprouts
1. Sara Moulton is an executive chef of Gourmet magazine. More information, click here.