Organic White Radish Daikon for Sprouting

How to sprout daikon radish seed:

• Rinse and soak the radish seeds in clean water for 5-6 hours.
• Drain and rinse the seeds and put them in your sprouting tray or jar.
• Rinse the seeds daily.
• Your seeds should be ready and have sprouted within five days.
• Brassicas have microscopic roots. They are called root hairs and are most visible just before rinsing when the sprouts are at their driest. When you rinse, the root hairs will collapse back against the main root - becoming invisible to you. These root hairs can look like mould - but they are not.
• Daikon radish seed can also be sown as a microgreen.

How to grow Daikon Radish microgreens from seed:

• Sprinkle the Daikon Radish seeds over a tray of compost and press down gently.
• Cover with a fine layer of compost.
• It is advisable to use a micro biologically tested compost such as Klasmann Peat Free Seed Compost to ensure there is no pathogens present.
• Keep the compost moist – be careful not to over water though!
• Should be ready in about 10-15 days.

The daikon radish sprout does well in combinations with fish such as tuna, salmon, mackerel or herring. Daikon Cress is a very popular item in Japan, where it is called ‘kaiware’. (The Japanese name for radish is Daikon). It is produced from local radish seed and has the true taste of horseradish. It is related to the better-known  red radish, but has a stronger taste. Like other sprouts, it's a great addition to stir frys, salads, sandwiches or as a quick snack on it's own. If using in a stir fry (or cooking with heat) be aware that the radish sprout is very delicate and will wilt very quickly when heated so it should not be on heat for more than 20 or 30 seconds. You can keep your sprouts in the fridge for a few days but you should not eat them if they become wilted or too moist and slimy as they will not taste good.

Nutriton and health benefits of the daikon radish sprout:

• Contains vitamins A, B, C, E and K
• Also rich in calcium, Iron, magnesium, phosphorus, potassium, zin, carotene, chlorophyll, antioxidants
• Protein: 35%
• During sprouting, minerals, such as calcium and magnesium, bind to protein, making them more bioavailable. The content of vitamins and essential fatty acids also increase during the sprouting process.