Rinse dried mung beans a few times until water runs clear.
Soak ½ cup of dried mung beans overnight.
To create a little gap between the plastic container and the strainer, you want to put a flat dishware under the basket. You can also use bottle caps – be creative. Doing so is important as it will allow some air and air movement and avoid any fouling or molding.
Put the first layer of paper towels in the strainer; I usually use 2-3 paper towels per layer.
Now add half of the soaked mung beans on the first paper towel layer.
Add second layer of paper towels then add the other half of the soaked mungs beans.
Now add the third layer of paper towels on top.
Now water it thoroughly. Then drain the excess water that is on the bottom of the strainer. You never want to have water sitting on the bottom of the strainer.
To promote strong root growth, I place a plate and some weight on top (in this case a can of sardines.. haha). This way, the root will grow into the paper towels and it will be easier to remove the roots at harvest.
Cover the strainer with a dark cloth and keep it in a dark place.
Water twice daily (AM and PM) – make sure to remove any excess water from the bottom.