These nutrient packed powerhouses are made even more exciting by the bright pink color the beets create. I used to make these all the time for my x-husband, who was Burmese and didn’t feel like he had a proper meal if he didn’t have some kind of fermented food added. Pickled bean sprouts were one of the easiest things to make. I used to just make them from store-bought mung bean sprouts, but it is even better when you grown them yourself at home!
- 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
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 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.