After many years of trying to sprout beansprouts from home, we ( hubby and I😆) found the perfect solution ( credit goes to the hubby for his research 😜of course, labour credit goes to me 😆) on how to get fatter and healthier looking beansprouts. We used Sonia of http://nasilemaklover.com method by sprouting the beans in teapot /kettle and every steps is the same EXCEPT we added edible Epsom salt solution ( can be purchased at pharmacy ) for the last rinse of every rinsing. Ratio of 1/2 tsp of Epsom salt dissolved into 700 ml water ( water free from chlorine) It works very well for us. The teapot we used is of medium size. 50 gms mung beans. The rest of the steps is the same as Sonia's. Beansprouts at 3 days old has the highest nutrients but we usually harvest them at 4 day old. Many people asked me to just buy the beansprouts since it is so cheap but for us it is challenging and since it is also pandemic time whereby going market is a No No for us. So I plan the sprouting schedule well to suit my cooking plans. Just sharing but I am not sure whether it works for you as well. I hope it does help you in getting fat beansprouts like mine. The amount of beans I quoted is for my teapot size and harvest is for 2 persons only.
Photo taken from Sonia
sheer joy, indescribable
my magic teapot 🤣 gives me endless harvest of beansprouts
1.mung beans must be fresh stock and pick the bad ones away
2. rinse at least 4 times a day
3. Teapot must be placed away from sunlight and airy place