Mung bean sprouts are pretty easy to make at home as long as you plan a few days ahead. I think the hardest part is finding the mung beans! There are pretty expensive on Amazon but very cheap at Winco if you have one. A natural foods store might be another good place to look.
First, get 2 different sizes of containers. The smaller one needs to fit inside the larger one. Here, I have used two different sizes of sour cream containers. (Okay, one is cottage cheese, but you get the idea.)
Next, poke holes in the bottom of the smaller container.
Then, poke holes in the lid. The smaller container should fit inside of the larger, so only 1 lid is needed.
Fill the small container about 1/4 of the way with mung beans. Cover with water and soak overnight. Drain the water and put the lid on.
Rinse the beans 2X daily. Let the water drain out of the holes, then return the small container and put the lid on. Keep the sprouts in a cool, somewhat dark place. Mine were on my counter because there are no windows in my kitchen.
Finally, after 2 1/2 – 3 days, the sprouts are done! Mine starting breaking out of the container at this point.
Remove the sprouts from the container, rinse thoroughly, and let them dry on a towel on the counter before storing. Keep them in the fridge for up to a week. Use the mung bean sprouts raw or cooked.