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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Nunzio wrote on February 24, 2014
Yes it was sold to me as organic @New Life Heath food store.I already gave up on that batch and will try again. Thanks for your help.
michelle wrote on February 23, 2014
are your quinoa seeds organic? reminds me of when i soaked my fungicide-treated corn seeds….
Nunzio wrote on February 21, 2014
Susan, Thank You very much for answering. It was cream colored and still is but the water is pink. After I blended the Quinoa sprouts with water and put it in the fermenting jar the water immediately turned pink.
Nunzio wrote on February 21, 2014
I am making my first batch of Rejuvelac using Quinoa and everything went fine until the fermenting phase ,the water is cloudy BUT it is also very pink, I am concerned, Is it bad? Molded ? It smells fine! Please help!
Susan wrote on February 21, 2014
I have not had that happen before. What color quinoa are you using?
Nunzio wrote on February 21, 2014
I am trying to make my first batch of Rejuvelac using Quinoa and and everything was going fine until I started the fermenting phase ,the water is cloudy but it has a very pinkish color.It smells OK but I am concerned. Is it Bad?
Lana wrote on February 6, 2014
Just for those of us who have Wheat/Gluten Allergies, DO NOT use Wheatberries. I personally prefer to use Cabbage to make my Rejuvelac. I’ll have to try the Quinoa, Millet, or Amaranth. I wonder if you can also try Buckwheat (this is not gluten!)?
Eileen wrote on January 28, 2015
Thank you – I too have gluten intolerance and can no use the wheat berries. Could you please explain the Rejuvelac with cabbage? Does it work well with cheese recipe?
Nihal wrote on February 4, 2014
I also was wondering whether it’s necessary to stir the liquid while it’s fermenting.
Nihal wrote on February 4, 2014
I’ve read that it’s better not to leave quinoa in water as long as rye or wheat berries, so after soaking them for a few hours they should already be left to sprout. Your thoughts?