Red kohlrabi produces elegant little microgreen shoots with pinkish-mauve stems and tender green cotyledons, a subtler visual variation than the Red Cabbage described previously. Here, the purple is paler, more delicate, and almost pink.

The flavour is very mild and fresh, pleasantly sweet, with the characteristic note of mature kohlrabi: a unique blend of apple and broccoli stem, without any pungent or bitter character. The texture is juicy and crisp. Excellent as a versatile garnish for fresh salads, cold sandwiches, Vietnamese summer rolls, fish tartare, or simply as a decorative ring around a tartare or carpaccio, where the pink colour makes a striking impression.

Like all Brassica sprouts, they are rich in sulforaphane.

• Soaking: not required (small seeds); optional for 4 to 6 hours.
• Germination time: 2 to 3 days.
• Harvest as sprouts: 4 to 6 days after soaking begins.
• Harvest as microgreens: 8 to 12 days after sowing.
• Yield: approximately 1 tsp of seeds produces one 20 × 20 cm tray of microgreens.
• Best uses: salads, elegant garnishes, and summer rolls.