Pickled Bean Sprouts
by These nutrient packed powerhouses are made even more exciting by the bright pink color the beets create.
- 3/4 c mung beans
- 1-2 slices of beet
- 2 t sea salt or Himalayan crystal salt
- 1/4 c whey
- 1/4 c water
Method
Soak the mung beans in water in a quart jar, leave the lid off. Rinse and drain and add fresh water 2-3 times a day or more depending on the weather. Do this for about 7 days. This will be shorter in hotter climates than in cool ones.
When the beans are sprouted to your liking, dice up a couple slices of beet. Toss the bean sprouts and beets in a bowl and add the salt, whey and water. Pack the bean sprouts into a jar, press down to make sure they are submerged – you may need more water. Cover tightly and place in a warm spot for 2-3 days.
Transfer to fridge. These are tasty and very nutritious. They are best not eaten alone, as demonstrated in the Mouth of Babes video Pickled Pink, but go great to help digest a meal of rice and curry, or even as an addition to a cooling salad on a hot summer day.
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