Soak your seeds for 8 hours. It is often recommended to use filtered water, but it is not necessary. I usually use tap water. I am not a purest, I am a realist. If you feel more comfortable using filtered water, then do so!
I use regular, wide mouth ball or mason jars. You can buy special sprouting lids, but you don't have to. I like to buy knee high pantyose and secure them with a rubber band. You can also re-use any glass jar you have on hand.
After the 8 hours, drain and rinse your sprouts. You will do this at least twice a day. I keep mine on the counter with no problem. Many people keep them out of the light. I haven't found it necessary to do so.
It will take between 2-5 days to get mature sprouts, depending on how hot it is. When the sprouts are done, fill a large bowl with water and rinse them, so the hulls rise to the top. Scoop the hulls out of the bowl with a ladle, then drain the sprouts well in a colander.
Line a platter with paper towels or a tea towel. Allow the sprouts to air dry turning them over several times over a day or two. This process also allows them to turn nice a green.
They will keep in a covered container for 5 days if you make sure to dry them well! I LOVE sprouts with avocado, roasted tofu and my Wasabi Ginger Dressing.