Rejuvelac
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!
Rejuvelac
MAKES 2 CUPS
- Start with one cup soft wheat berries (pictured). You can also use rye, quinoa, buckwheat, or other grains. Wheat, rye and quinoa seem to make the best rejuvelac. Place the wheat berries in a sprouting jar with a screen top and fill with water.
- Soak the grain for 24 hours. Drain off water, leave berries in jar and rinse two to three times a day until little sprout tails appear.
- Place sprouted grain in large jar with a top that allows air to circulate. Add 4 cups water and let sit on the counter for 2-3 days.
- You will notice that the water will get cloudy and little bubbles will start forming.
- Taste…it should taste clean and fresh with a hint of lemon. Strain the rejuvelac off of the wheat berries and store in covered glass container in the refrigerator. It will keep for at least a week, just make sure it still smells and tastes fresh. You can reuse the wheat berries to make a second batch. It will only take a day.
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Chris A wrote on December 7, 2015
What else can I make with rejuvelac besides cheese?
Susan wrote on December 9, 2015
Hi, Chris, Many people drink it, also. Cheers!
Adi wrote on November 12, 2015
Hi, thanks for the recipe. I made my rejuvelac with quinoa, and tried it a a starter for Cashew cheese. is the liquid suppose to be somewhat stinky? or just sour smelling? my cheese has some spoilt after taste… is that normal or have I done something wrong?
micky wrote on November 24, 2015
I kept hearing the same thing that it should taste “clean and fresh” but no one ever mentioned the smell. I made mine from red quinoa and I think it stinks alright. It has this stale cheap malt liquor smell. I had a more expirenced friend smell and taste it
Aha told me I had suceeded, but she too has never had rejuvelac that smells like beer. The lemony taste is there, but I too think the stuff stinks. I’m only saying this because I got so discouraged when every thing I read insisted that your rejuvelac shouldn’t smell weird, but “clean and fresh”. Mine smells weird, but it’s not rancid. Don’t give up ?
Susan wrote on November 15, 2015
Hi, Adi, It should not be stinky. It should taste clean and fresh with a hint of lemon, as described in the recipe. If you have a stinky smell, it is off and I wouldn’t use it. It could be many things. Bad grain, improper fermentation. It is tricky. Try again! Cheers!
stephanie wrote on November 11, 2015
What kind of water do you use when making your rejuvelac?
Thanks!
Susan wrote on November 17, 2015
Filtered water. Cheers!
Michele wrote on November 10, 2015
I have been reading about different strains affecting our health in different ways – do we know what strains are in rejuvelac?
Susan wrote on November 10, 2015
Strains of…?
Christine wrote on November 19, 2015
Susan, pretty sure the questioner is asking what types of probiotic strains…like the various strains of lactobaccilus, bifido etc.
Mimi wrote on November 10, 2015
If one uses wheat, or other similar grains, isn’t one increasing their gluten intake? Thanks!
Rae wrote on November 9, 2015
I am not sure what wheat berries are called here in Australia, could u use pearl barley also, I have NASH
Susan wrote on November 9, 2015
Hi, Rae, You can use many grains to make Rejuvelac! Even quinoa. Thanks so much for asking. Cheers!
Lorri wrote on October 4, 2015
Can the Rejuvalac be used instead of probiotics in all nut cheeses?
Lorri
Susan wrote on October 5, 2015
Most likely, yes. Probiotics are a quick way to get the effects that you get with the rejuvelac. Just know that you will be adding more water to the recipe as rejuvelac is a liquid and probiotics are a powder. So you may have to adjust. Cheers!