Before eating the sprouts, rinse them to remove the seed hulls. Use a
colander with large enough holes to wash away the hulls but not the
sprouts (the inner part of a salad spinner works well for most sprouts).
Using a salad spinner, spin the sprouts until they are thoroughly dry
(it’s important not to store them wet or they will rot), then bag and
refrigerate them. If you don’t have a salad spinner, blot the sprouts
gently with paper towels or a clean dishtowel before storing. Eat them
within a few days for the best flavor.
(i would make sure they have ventilation... like you would do with your lettuce)