Radish Sprouts

1. Rinse the Seeds: Place the radish sprout seeds in a bowl and rinse them well with water.
2. Soak the Seeds: Add the rinsed seeds to your mason jar. Fill the jar with enough water to cover the seeds and let them soak for about 6-8 hours or overnight.
3. Drain and Rinse: After soaking, drain the water through the seed sprouting jar lid or cheesecloth. Rinse the seeds gently with fresh water and drain again.
4. Store and Wait: Place the mason jar in a warm, dark place, tilted at an angle to allow excess water to drain. Make sure the seeds are resting against the sides of the jar. Rinse and drain the seeds every 12 hours.
5. Sprout: After about 4-6 days, your radish sprouts should be ready to eat! Once they’ve reached the desired length (around 1-2 inches), give them a final rinse and they’re ready for use.
6. Enjoy: Enjoy your radish sprouts on sandwiches, salads, or as a garnish!

Notes:

Radish sprouts are significantly spicier than alfalfa or broccoli sprouts. The heat intensifies the longer they grow. Harvest at 4 days for milder flavor, 6–7 days for a stronger kick.

Rinse and drain thoroughly twice a day — standing water causes mold and off-flavors.

Tips:

In the final 12 hours, place the jar in indirect sunlight to green up the leaves and activate chlorophyll.

Storage:

Refrigerate in a sealed container lined with a paper towel for up to 5 days. Rinse before eating.

Swaps:

Radish sprouting seeds can be mixed with alfalfa or broccoli seeds for a milder mixed sprout blend.