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Radish Sprouts
How-tos
Ingredients:
- 2 tbsp radish sprout seeds
- a mason jar
- seed sprouting jar lid
Equipments:
- Wide-mouth quart mason jar (750 ml)
- Sprouting screen lid or cheesecloth
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Raw
Meal Prep Friendly
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Raw
Meal Prep Friendly
Nutrition:
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Instructions:
- Sanitize
Pour hot water into a mason jar, let sit for 1–2 minutes, then drain and cool. - Soak (Day 1)
Add 2 tbsp radish sprouting seeds to the jar. Cover with filtered water and close the sprouting lid. Soak for 5 hours. Drain, rinse, and prop the jar upside down at an angle to drain fully. - Rinse and Drain (Days 2–4+)
Twice daily: fill jar with filtered water, swirl gently, drain through mesh lid, and re-prop upside down at an angle. Keep on a countertop away from direct sunlight. - Harvest
By day 4 (up to day 6), sprouts should be vibrant and fill the jar. Transfer to a container lined with paper towel and refrigerate. Consume within 5 days.
Why these Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
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.
Radish Sprouts
4-6 Servings (1/4 Cup)
Prep 5 hours
Sprout 4-5 days
Ingredients:
- 2 tbsp radish sprout seeds
- a mason jar
- seed sprouting jar lid
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Raw
Meal Prep Friendly
Instructions:
- Sanitize
Pour hot water into a mason jar, let sit for 1–2 minutes, then drain and cool. - Soak (Day 1)
Add 2 tbsp radish sprouting seeds to the jar. Cover with filtered water and close the sprouting lid. Soak for 5 hours. Drain, rinse, and prop the jar upside down at an angle to drain fully. - Rinse and Drain (Days 2–4+)
Twice daily: fill jar with filtered water, swirl gently, drain through mesh lid, and re-prop upside down at an angle. Keep on a countertop away from direct sunlight. - Harvest
By day 4 (up to day 6), sprouts should be vibrant and fill the jar. Transfer to a container lined with paper towel and refrigerate. Consume within 5 days.
