I soaked the mung beans from the Asian market for 8 hours, let them sit for 3 days, and rinsed them twice a day. I put everything in a sprouting jar. But the smell reminds me very strongly of chlorine, as well as chickpeas, only with a taste 10 times stronger. AI says I should throw them away. Is that really necessary? They’ve been sitting at 59°F in a Sc