If you want to start growing your food sprouting grains is a good place to start. We are going to show Mung Bean sprouts because that is what we know best.
Soak your mung beans in a big bowl of water, overnight.
Rinse the beans well, strain off the all water and put the beans in your jars. Put on the garlic sacs.
We made a rack by tying some two gallon plastic planters together with bailing twine, and hung it by the water heater in front of a hot water pipe. We put the jars with the freshly rinsed mung beans into the planters, which are tilted up slightly so the jars don't slide out.
The beans need to be soaked and rinsed frequently so they don't start digesting themselves.
Rinse with cold water, using a garden hose spray nozzle*, spray the water forcefully to increase the O2 content of the water, loosen the husks, and to get rid of any of the slipperiness that builds up on the beans between rinsing.
Rinse the sprouts when you awake in the morning, a couple times during the day and again before you go to bed.
After a few days your sprouts will be ready to eat, rinse and remove them from the jar and store them in the refrigerator in a covered colander. Don't try to grow them too long, they start to get stringy and tough.
When refrigerated they will keep for about five days or so.
These mung bean sprouts are lightly steamed, and topped with a little salt, black pepper, a generous amount of fresh squeezed garlic, and a sensible drizzle of sesame oil.
They were delicious.
Start eating the mung bean sprouts while they are fresh, but first, go start another batch so you never run out.
*We put a coil hose with a spray nozzle indoors to do this.