For all water used in these directions, prefer unchlorinated water (or water that has had the chlorine boiled out and been left to cool down) in order to prevent the sprouts from becoming bitter as they grow.

Rinse ¼ cup of dried mung beans several times or until the water runs clear, then leave them to soak in a mason jar full of water for 12-24 hours or until they double in size. Cover the top of the jar with cheesecloth and secure with a rubber band. Store the jar someplace cool and out of direct light.

When the green hulls on the mung beans begin to split, drain the beans, then rinse in warm water and drain again. Continue to keep the beans out of direct light, rinsing and draining them twice each day (this helps prevent mold from colonizing them), and the roots should emerge from the beans within 1-2 days.

How fast the sprouts grow will vary greatly, depending on storage temperature, but they should be ready to eat in approximately 3-5 days. Younger sprouts have a slightly sweeter flavor, so harvest them earlier if you plan on eating them raw. When you are ready to use your sprouts, soak them a few times in water and skim off the green hulls as they float up, then drain the sprouts thoroughly.