Your whole food, plant-based life.


Rejuvelac is a fermented beverage that is inexpensive, easy to make, refreshing to drink and FULL of wonderful nutrients for your body. A healthy probiotic, it also has vitamins B, K and E, proteins, and enzymes. It is beneficial to your digestive system, promoting a healthy intestinal environment. It is also a great starter for raw nut cheese!




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  1. Tjet wrote on August 17, 2018

    I am trying farro ist all I have….

  2. Billy wrote on October 17, 2017

    You mentioned it should taste clean and fresh with a hint of lemon – is it possible to flavor rejuvelac with fruits to make it taste more sweet / fruity? I would love to try something like this. Thanks for sharing! Definitely excited to try this recipe at home.

  3. Vivina Vincent wrote on September 2, 2017

    I made the first batch. The drink was nice – cool and refreshing! Thanks for the receipe. What do you do with the wheat berries after rejuvelac is made?

    • Vlad wrote on October 15, 2017

      You can pan roast them and use on salads or eat like a snap. I going to use mine in a rye bread, since i use rye berries

  4. Claire wrote on April 16, 2017

    In step 3, do you mean a jar top like the screen top for sprouting? Thanks

  5. Renee wrote on February 28, 2017

    I have a recipe for rejuvelac that calls for blending up the sprouted grain a bit with some water before putting it in the large jar with water to ferment. What are your thoughts on that?

    • Quoc wrote on August 3, 2017

      Seems like it’d be harder to strain the grain from the rejuvelac when you’re ready to use it.

  6. Zainab wrote on December 2, 2016

    Thanks for sharing!
    Interesting; I have a batch in process (with fenugreek, though).
    Traditionally in Pakistan, one often soaks fenugreek, ajwain (ajowan caraway) or fennel (saunf) overnight. The water is drunk, and the fenugreek or fennel seeds are eaten.

    I’ve also used fermented rice water (soak the rice at least an hour after rinsing, then pour off the liquid, and use as a hair wash.)

    The water you get after soaking chickpeas or garbanzo beans (which I do to make hummus) is apparently very valuable in South America.

    I’m trying this first with fenugreek (as I found them sprouting after accidentally leaving them in water a few days), mustard seeds and nigella sativa seeds, till I get some wheat berries, and experiment.

    • Adam wrote on December 7, 2016

      That sounds fascinating. How did your fenugreek, mustard and sativa rejuvelacs taste?


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