Sprouting Seeds Radish / Daikon Radish

GEO Daikon Radish / Radish Seeds

All sprouts from the radish family provide strongly flavored sprouts that are rich in vitamin C, and many people find them to have a mucus-dissolving effect during colds. Radish sprouts are also rich in vitamins A and B, as well as minerals such as potassium, iron, and magnesium.

Note that they form fuzzy root hairs during sprouting, which can easily be mistaken for mold, but this is completely normal.

How to sprout?

1. Soaking:

Rinse the seeds thoroughly under running water. Use approximately 1 tablespoon of sprouting seeds. Place the seeds in a jar/bowl and cover them with cold water. Soak for 4-6 hours.

2. Rinsing:

Rinse with cold water. The more thoroughly you rinse, the better the conditions will be for the seeds to sprout. After rinsing, let all water drain completely.

It is important to rinse twice a day.

3. Placement of the sprouting jar:

Place the sprouting jar in a warm (18-22 degrees), bright location but not in direct sunlight. Prevent the accumulation of excess water and moisture.

4. What to look for:

After a couple of days, you will see small shoots forming - this is the beginning of sprouting. You may notice small white fibers on the shoots. This is completely normal but can easily be mistaken for mold at first glance. Mold has a musty smell and looks like grey fur, not the same thing.

5. Harvest:

The sprouts are ready to harvest after approximately 6-8 days. After one round of sprouting, wash everything and let it air dry. We recommend rinsing the sprouts before eating them.

Storage: If the sprouts are not to be eaten immediately, they can be stored in the refrigerator for 2-3 days and should be rinsed before each time you want to eat them.

Seed storage: dry, cool, and dark.

Using sprouts: Sprinkle over salads, in soup, in wraps, on sandwiches, or in any kind of food.

Contents: 30 grams of organic sprouting seeds.

Manufacturer: GEO, Italy.