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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Jenny wrote on January 20, 2012
Do you just drink it straight?
Jenny wrote on January 20, 2012
Elizabeth… I’ve tried to sprout Quinoa to make rejeuvalac many times and I can’t get it to sprout! I’ve tried different kinds, brands, etc. There is something called “sprouted” quinoa in the bulk foods section at Whole Foods but it’s dried. I wondered even about ‘resoaking’ that to make quinoa rejeuvalac. I’m allergic to wheat and I’d love to be able to have some rejeuvalac around! What’s your secret? thanks 🙂
Elizabeth wrote on January 20, 2012
Looks wonderful!!
I make mine with sprouted quiona. Very yummy as well.
Peace and Raw Health,
Elizabeth
Maria wrote on January 20, 2012
Thanks Susan! Rejuvelac has been something I’ve wanted to make, I just never knew it was so easy!
Stacey wrote on January 20, 2012
just finished making Alissa Cohen’s recipe using wheat and rye berries. Made a cheese with cashews, almonds and pine nuts. Goes well with any flavor additions; I put mine into a 4″ cake pan and topped with chopped sundried tomatoes and kalamatas, like a torta. Yum!
Susan wrote on January 20, 2012
Jo…read above….you can use many different grains. 🙂 Kate…either will work as long as they can sprout. Cheers!
Kate wrote on January 20, 2012
Hi Susan,
Are “soft” wheat berries specified on the packaging? I know you can get hard or soft white and red, but I have Arrowhead Mills’ Whole Grain Wheat and I’m not sure which it is. Thanks!!
Laura wrote on January 20, 2012
This was so informative and awesome. Can’t wait to try this out and maybe work it into some nut-based cheeses next week. Thanks!
Jo wrote on January 20, 2012
Thanks! I’ve always wanted to try making rejuvelac, but I’m following a gluten-free diet….any alternatives?