So, let's begin. I live in Uzbekistan, and there are a lot of specialized Korean stores where you can buy sprouted mung beans, and soybeans, and so much more interesting. Still, sometimes I prefer to grow mung beans at home, and my children really like to observe the process of germination. Germination takes 3-4 days. Take a glass of Masha, a good rinse, pour in a quart jar and fill with water. Leave overnight for 6-8 hours, and can be more.

In the morning mash, wash and spread on a damp cloth, you can use cheesecloth, folded several times, or cotton towel. Since we have very hot, I use a towel, because otherwise the liquid evaporates too quickly, and we need to have the cloth was always wet.

Cover with mash and don't forget, if necessary, always wet (towel, gauze and any other fabric). Pour water cannot be used, but dry to leave too. When I germinated mung bean, water it morning and evening, along with homemade flowers.

Here is our mash a day later has burst and let sprout. Important - if Mach did not give a sprout and not even burst, germinate on it. So when it processes used chemicals.

And here he is two days later. That is 48 hours + 6-8 hours of soaking in the Bank. At this stage it is possible and to stop, as it is now, mash contains all the useful information that is necessary for our body. But many people prefer to soak mash 5 days, I would like not advise, as in this case, mash loses many useful properties. In the same way, you can sprout soybeans, chickpeas, wheat, regular peas, and other beans. But! There are sprouted beans not!

Now we need to save our mash from the green skin, the skin separated easily, but takes time. The kids will gladly help me in this matter. I would advise you to connect to the germination process of children. Can't even describe how happy children are when the mung bean sprouts. And then go and look under the towel, what happens there, and then they eat a salad with great pleasure - because they grew it themselves )

To prepare the salad itself is very easy, there wouldn't even need step-by-step photos. Option 1. Mash wash and drop into boiling water for 1.5 - 2 minutes, take out, recline on a sieve and allowed to drain. Onion cut into half rings or a boat and fry in vegetable oil until brown. Remove the onion, pour in the oil 2 tablespoons of soy sauce and tormented for about a minute. Mash cover with the sauce, press out the garlic cloves, add vinegar and seasonings (seasoning, you can use the mixture for Korean carrot or just red pepper and salt. To taste you can also add coriander and juice of one lemon). Stir and leave for 2 hours to soak. Since I'm giving salad to children, I don't use in cooking the pepper and vinegar. Here is your taste.

Option 2. Mash wash and drop into boiling water for 1.5 - 2 minutes, take out (recline on a sieve) and allow water to drain. Onion cut into half rings or a boat and fry in vegetable oil until transparent, add to the onions 2 tbsp of soy sauce and seasonings for Korean carrot, tormented for 2 minutes and pour the sauce in the mash, squeezing the garlic and the juice of half a lemon. Add fresh greens or sprouts green onions and garlic. Stir, allow to infuse for 1-2 hours (to taste you can add vinegar if you like pocola). That's all. Bon appetit.