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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Tjet wrote on August 17, 2018
I am trying farro ist all I have….
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.
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
Claire wrote on April 16, 2017
In step 3, do you mean a jar top like the screen top for sprouting? Thanks
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.
Zainab wrote on December 2, 2016
Hello.
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?