Instructions
1
Cover a fine mesh colander with cheesecloth and place your radish seeds on top. Rinse the seeds under running water and then place them in a wide-mouthed glass jar. Cover the seeds with water and soak for 8 to 12 hours.

2
Pour the seeds onto the cheesecloth once again and rinse. Allow the seeds to drain and place them back in the jar. Cover the jar with your piece of cheesecloth and leave the jar in a cool place out of direct sun.

3
Rinse and drain the radish seeds every 8 to 12 hours for 5 or 6 days. The sprouts are ready when the majority of seeds have a single open leaf. When ready, place the sprouts in a large bowl and cover them with water.

4
Swirl the water with your hands, gently loosening up the roots of the sprouts. The hulls of the radish seeds will float to the surface where you can scoop them off. Pour the sprouts into the colander and leave them to drain. Stir the sprouts every hour or so until they are dry.

5
Transfer your sprouts into the dry glass jar and seal tightly with the lid. Keep your sprouts in the refrigerator for 3 to 4 weeks.