Measure your dry beans in your sprouting vessel. The beans expand, so be sure to not fill the vessel more than ¾, ideally even ½ full so the sprouts have room to grow.
Take your measured mung beans and soak them in clean water for 8-12 hours, until the beans start to sprout. They should look like this.
Line your soaking vessel (colander in a bowl or a steamer basket) with cheesecloth or a clean linen. Place the beans in the cloth and cover them fully. Soak the cheesecloth in water so the beans remain damp for the sprouting process.
Soak the cheesecloth 2-3 times a day every day. Taste the sprouts at each rinse to determine when you want to harvest - I usually harvest after 3-5 days as I like long and wide sprouts.
Store in the fridge in a storage container wrapped in a damp paper towel for 3-5 days or until they start to wilt or brown.
*Optional - you can remove the green bean skins (the bran) for a more aesthetic sprout that you would find at a grocery store. I did this for the end product photo for this recipe but you 100% can eat the brans. They have almost no taste.