Mung bean seeds are among the most popular in the world for sprouting, as they have an appealing taste and texture and are extremely nutritious. One cup of raw mung bean sprouts contains 6.5 grams of protein and only 48 calories. Raising mung bean sprouts at home is easy and only requires the most basic kitchen equipment. With a little attention, you'll have your own fresh mung bean sprouts in about 4 days from beginning to end.
Place the mung bean seeds inside a clean quart-sized canning jar. Add about 2 cups of water to the jar until the seeds are completely covered. Cover the mouth of the jar with a piece of cheesecloth and secure it in place with a rubber band.
Place the covered jar in a cool, dry place and allow the seeds to soak overnight, for at least 8 to 12 hours. Soaking softens the seed coating, which makes sprouting easier. In the morning, turn the jar upside down over the sink to drain out the soaking water through the cheesecloth.
Rinse the sprouts by placing the jar under your kitchen tap and allowing tepid water to pass through the cheesecloth and fill the jar. Swirl the water around gently, and then turn the jar upside down to drain out the rinse water.
Prop the jar up at an angle while it's still upside down and place on a saucer in a cool, dry place with a constant temperature of 68 to 70 degrees Fahrenheit. Placing the jar at an angle will provide adequate air circulation and drainage, both of which are necessary for sprouting.
Rinse the mung bean sprouts twice per day for 3 to 4 days, or until the sprouts are about 1 to 2 inches in length. Rinse once in the morning and once in the afternoon, and then place the jar back on the saucer in the same cool, dark place.
Store your mung bean sprouts in their jar in the refrigerator for up to one week or eat them immediately after they're ready. Refresh the sprouts by rinsing with cold water once per day and draining well until ready to eat.