1 tablespoon salt (pickling salt or 1-1/4 tablespoon kosher salt)
1/2 teaspoon granulated sugar
1 pound mung bean sprouts, rinsed and drained
1 carrot, cut into very thin strips or shaved with a vegetable peeler
Bring water, salt and sugar to a boil in a small saucepan. Remove from heat and let cool to room temperature.
Pack the bean sprouts and carrot shavings together in a 2-quart jar. Pour the cooled brine over the vegetables and cover the opening with a towel. Don't worry if the brine doesn't cover the veggies completely to begin with. After an hour or so the liquid and vegetables will equalize or you can press the veggies down with a spoon to get them below the level of the brine. Cover the jar loosely and let it stand on the counter at room temperature for 3 days. Taste to be sure the bean sprouts are sour enough, then cap the jar tightly and refrigerate it. The sprouts will keep for 3-4 weeks.
3 comments:
This sounds good! I love all the things you try, Carolyn!
I just found your blog. Did you sprout the beans yourself? This is my favorite pickle! We buy it at a local Asian market that has a pickle bar of all things.
A pickle bar? Sounds good!
I bought these bean sprouts at a market. They're always so much bigger than the ones I sprout. Read somewhere that I need to put a weight on them as they grow to get the nice long sprouts -- have to try that one of these days.
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