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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Julie wrote on August 23, 2013
Hi! @thecookinglady…where did you get the soft white berries? I want to make rejuvelac but I am confused on what to buy to start the process. Do they just come in a bag at the store? Thank you for the help!!
Rebecca wrote on August 22, 2013
You could sprout the wheatberries and have fun juicing Wheatgrass in about a weeks time (couldnt you?)
mandy wrote on August 14, 2013
please ignore my previous question, for some reason all of the discussion didn’t show until I submitted it, but I see this question’s been asked a lot, and answered 🙂
mandy wrote on August 14, 2013
Hi, I’m echoing the question Tera asked – can you use wheat berries/rye if you are gluten-intolerant? I assume you can, but just checking
The Cooking Lady wrote on August 14, 2013
FINALLY!!! I made it this time with the soft white wheat berries. Now, i do not know if that was the culprit, but the last two times I attempted to make rejuvalc I used hard red wheat berries and oat groats and they both turned out disastrous. However, this time I seemed to have hit the mother load. I just smelled my rejuvalac and it is not smelling sour, but has that fermented aroma to it. WHEEEEEEEEEEEEEEEEE!
I am making this to start some vegan cheeses. Wish me luck.
Chana wrote on August 9, 2013
How can I use rejuvelac for cheeses ? I’m new in this subject .
Also if I leave in a warm weather like Miami ,can I leave the quinoa the 3 days inside de refrigerator instead of the counter ? And after I drink the water should I discard the quinoa ?
Susan wrote on August 9, 2013
Look at the raw cheese recipes on the site. That will give you an idea. I would still leave it on the counter but keep a very close eye on it. I don’t use the left over grains.
Lisa wrote on August 8, 2013
How much should u drink in a day? And how many batches can you make from the same berries?
Susan wrote on August 9, 2013
You can use the berries twice. As to how much to drink in a day? That is completely subjective. I use rejuvelac for cheeses, etc.
Tera wrote on August 4, 2013
If someone has a gluten intolerance could they consume rejuvelac made from wheat berries?
diane wrote on August 2, 2013
do you rinse off the wheat berries before adding water for the second batch?