Freezing bean sprouts - disadvantages, ways and instructions

Better to freeze excess bean sprouts

Bean sprouts are typical of Asian cuisine and are therefore firmly in the range of Far Eastern grocery stores in this country. They are usually packaged in large quantities, but the seedlings do not keep fresh for a particularly long time. So if you don't want to eat Asian every day, you have to freeze the healthy sprouts.

Freezing bean sprouts in two ways

Fresh bean sprouts can be frozen in two ways.

raw, without further processing
briefly blanched

The following applies to both types: Always use fresh and perfect sprouts.

Freeze sprouts raw

The easiest way to freeze sprouts is to simply portion them into small freezer bags and place them in the freezer. Before doing this, they should be briefly rinsed in a sieve under running water and then drained well.

Briefly blanch the sprouts

Bean sprouts contain a lot of water, which causes the cells to burst due to the freezing temperatures and which makes the sprouts softer. In order for bean sprouts to retain some of their bite, it is recommended that they be briefly blanched before freezing.

Blanch the sprouts in boiling hot water for three minutes.
Then rinse the sprouts in ice water for another three minutes.
Let the bean sprouts drain well.
Portion the sprouts into small freezer bags, only as much as you will need later at once.

Shelf life and further use

The shelf life of frozen bean sprouts is one year. Once thawed, they should not be refrozen.

For hot soups and wok dishes, the frozen sprouts can be taken directly from the freezer.

For dishes such as salads, where they are processed raw, they should be thawed beforehand. However, it is sufficient if you put the freezer bag with the sprouts in the refrigerator for about two hours. Allow thawed sprouts to drain well before using them again.