5 day timelapse kaiware daikon radish microgreens

5 day Kaiware Daikon Radish Timelapses | Spicy Japanese Microgreens 🌱

I love microgreens.

How about you? 

To my knowledge, there are no other plants like microgreens that can go from seed to harvest in less than a week.

This is why I love microgreens.

Even better is they pack a punch in terms of flavor and are also quite nutritious.

Plus they’re so colorful and somewhat cute.

This most recent grow features green stem, red stem and purple stem kaiware daikon radishes.

Ready to watch them grow?

Here’s what happens over a 5 day period after sowing the seeds, using nothing but water and coconut coir.

Also, in case you missed it, here was the first 5 Day Timelapse of 3 Types of Kaiware Daikon Sprouts – 

How do I eat my kaiware daikon radish microgreens?

Well, I’m glad you asked!

In many different ways!!

You can put the kaiware in soups, salads, sandwiches, sushi, pasta, or serve as a garnish!

See below for some kaiware daikon radish inspiration!

 

If that doesn’t inspire you to try your hand at growing microgreens, I’m not sure what will!

For a written tutorial on how to grow microgreens, check out this post Growing Microgreens Part 1: Red and White Daikon, Wasabi, and Amaranth

You can also 📗Get Your Free PDF Quick Start Guide to Growing Microgreens here!

 

 

Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese food, consider joining the new Daidokoro community to discover how to cook more tasty japanese food!!

** Curious about the Plant Based Japanese Cooking Club? ** Learn more here!

 

Here is a short playlist I have of all my microgreen videos (with tutorials) to date – 

 

Subscribe to my youtube channel for Japanese cooking, travel tips and more videos like this!

Have you tried growing microgreens yet? If so, what’s your favorite?

Let me know with a comment below!

4 thoughts on “5 day Kaiware Daikon Radish Timelapses | Spicy Japanese Microgreens 🌱”

    1. yes! they’re just like sprouts, the only difference is you let them grow a bit longer and dont eat the entire thing (just the top part!)

  1. Catherine of VegCharlotte

    Oh, wow. I haven’t read your blog for awhile (not much time online) but all your microgreen posts have inspired me to give it a try. Thank you!!!

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Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese food, consider joining the new Daidokoro community to discover how to cook more tasty japanese food!!

** Curious about the Plant Based Japanese Cooking Club? ** Learn more here!

 

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