Instructions

1. Soak dry val for 12 hours.
2. Drain and wrap in a damp cheese cloth.
3. Place in a colander in a warm dark area for 1 to 2 days.
4. Keep the cloth damp by sprinkling water.
5. Val should be sprouted.
6. Empty into a bowl of warm water, remove any that may have spoiled (turned black).
7. Gently press each val, the skin should easily come off and the val will split.
8. Gently rinse the val (chhip).
9. Note: for a quicker and easier chhip, you can soak frozen soy beans in hot water for 15 minutes and remove skin.