Step 1

Rinse the beans: Measure ½ cup mung beans per jar. Rinse thoroughly under cool water and drain in a fine mesh sieve to remove dust and debris.

Step 2

Soak overnight: Add the mung beans to your jars and cover with 2 to 3 times as much water. Attach the screen lids (or use cheesecloth secured with a rubber band if you don’t have one). Let the beans soak at room temperature for 8 to 12 hours, until they swell and soften.

Step 3

Rinse: After soaking, drain the water through the screened lid or cheesecloth, rinse with fresh water, swirl gently, and drain again.

Step 4

Invert the jars and rest on the stand: Place the jars upside down at an angle on the jar stand (see notes), allowing excess water to drain into the tray. This keeps sprouts from getting soggy by preventing water from pooling at the bottom. To encourage strong, pale sprouts, either place the draining jars in a cool, dark cupboard or use the black covers that come with your sprouting kit. Darkness simulates underground sprouting conditions and supports growth.

Step 5

Rinse at least twice daily: Rinse and drain your sprouts morning and night. Always return the jars to the stand to drain completely.

Step 6

Harvest in 2 to 4 days: Your mung beans will be ready when small white roots appear—usually in as little as 2 days. Let them grow to your desired length (½ to 1 inch is common), then give a final rinse.

Step 7

Optional for cooked sprouts: Simmer the mung bean sprouts in boiling water for about 3 minutes, or until just tender. Drain well in a colander. Transfer to an airtight container. Store in the refrigerator and use within 5 days.

Step 8

For raw sprouts: After the final rinse, let the sprouts drain thoroughly and remove any unsprouted beans. Transfer to a clean, airtight container lined with a paper towel to absorb moisture. Store in the refrigerator and use within 3 to 4 days. Rinse again before eating raw.