Home Grown Bean Sprouts

Rinse ½ cup of mung beans thoroughly, picking out any nasty-looking beans.

Place the beans in the bottom of a jar and cover with several inches of water. Cover the jar with cheesecloth (or some foil with holes punched in it) and secure the cloth with a rubber band or jar band.

Place the jar in a dark location at room temperature. Let the beans soak for 8 to 12 hours, or overnight.

Drain the water from the beans and rinse the beans in the jar. Drain all of the water out of the jar, re-cover with the cheesecloth, and return to the dark location.

At least twice a day over the next several days, rinse the beans in the jar thoroughly, drain the water completely, and re-cover. This prevents the beans from getting musty or moldy. Remove any suspect sprouts.

When the sprouts have reached the desired size (around 2 to 4 days), remove them from the jar and rinse well. Eat immediately, or store dry in a container in the refrigerator for up to 1 week.