In a large casserole dish with a lid, soak the mung beans over night.
Drain the beans and leave in a cool dry place with the lid on.
Rinse twice a day, drain and replace into dish with lid.
Once the sprouts have reached the length of the bean, they are ready to eat. Should start sprouting within the first 2 days.
Will last in the fridge for 1 week in a tightly sealed container.