Sour-Sprouts (the Wallace version of Sauerkraut)

This one is takes a bit longer in one way because you need to sprout your mung beans.  Well, I suppose you could buy mung bean sprouts...but...

Anyway, if you buy the beans, this is really easy.  If you've eaten up your Dilly Beans, you can just put the sprouts into the same brine and spices and put the airlock on and in 3 days you will have some of the most delicious sour-sprouts.  We call them this because it tastes a bit like really good sauerkraut, but they are crispier.  Also, mung bean sprouts tend to have a bitter-ish taste to them.  By fermenting them, it takes the bitterness out.

Mung bean sour-sprouts and veggie medley...the radishes give it the pink color.

Now, if you haven't got the brine left over, here's the whole recipe from beginning to end.

Sour-Sprouts

• About 2 cups of mung bean sprouts
• 2 garlic cloves, peeled and crushed
• 2 tablespoons fresh dill, snipped
• 1 tablespoon sea salt
• 4 tablespoons whey (if not available, use an additional 1 tablespoon salt)
• 1 cup filtered water

Rinse sprouts well and place in a quart-sized wide mouth jar.

Combine remaining ingredients and pour over the sprouts, adding more water if necessary to cover the sprouts. The top of the liquid should be at least 1 inch below the top of the jar.

Cover tightly with air-lock cap and keep and keep at room temperature and out of UV light for about 3 days before transferring to cold storage.