Great Job gOOOn!
Two questions.
1. Were the cukes fully ripe?
2. My tap (well) water measures 119 ppm. Some commercial nutrients claim to be specially formulated for water over 200 ppm. Couldn't your 311-315 ppm water have something in it that may have contributed to the metallic flavor? It just seems strange to me that the nutrients you have been using would cause this. But then again what do I know, I've never tasted that particular variety. It's seems a shame to have something grow that well and not be edible.
~Ken~

@Ken
I believe you were commenting about my DWC cucumber experiment from Final Update: DWC Cucumbers

This thread is about a mini DWC Mizuna experiment.

02-22-2011@1020 - Mizuna Experiment 2011 - Day 16

Tallest plant (Purple Mizuna) is just over 4 inches now. All plants are beginning to push out

their 3rd flush of true leaves.

More pictures and details in the link below:
PlantLab
Enjoy!

Here is a link that might be useful: PlantLab

gOOn;
I saw the Cuke experiment on your PlantLab link above, and didn't realize that you had another post regarding the Japanese Cukes. Please accept my apology.
~Ken~

No problem at all Ken! :)
Just wanted to keep the focus of this thread on the Mizuna experiment.

Are you planning on trying any type of hydro? No better way to learn that to jump in and try it.

gOOn;
Jumped in almost two years ago. I build my own Ultrasonic/DWC systems and recently started formulating my own nutrients. Originally to clone stuff for my conventional organic gardens but now I'm growing peppers indoors year round.
I may convert my outdoor tomato garden to hydro next year if the leaf blight/wilt I've been experiencing turns out to be a soil problem (fusarium, verticulim etc.)
I'll see what happens.
~Ken~