There are many things one can do with soybeans such as make milk, soy sauce, tempeh, Doenjang (a fermented Korean soybean paste for soups, miso (Japanese fermented soybean paste for soups and sald dressings), tofu, and of course sprout them. Sprouting soybeans is very easy.
- Colander or something with holes that water can drain through.
- A bowl that the colander can sit in, preferably something with about 1/2 to 1 inch of space between the bowl and colander.
- Sproutable soybeans.
- A dark cloth. I use a dark navy blue t-shirt.
- Get a handful of sproutable soybeans and soak them in cold water for 8-24 hours. Cover with a dark cloth to shelter soybeans from light as the light will create a green rather than yellow soybean. If soybeans happen to turn green (not to be confused with mold) they are still ok to eat.
- After 24 hours rinse and drain the soybeans.
- Everyday for the next 6 days run cold water over soybeans at least 3 times a day and store in a cool and dry place.
- When day 6 has arrived enjoy your soybean sprouts. Here’s a recipe to help get you started.
A Video For Clarity