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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Robin wrote on June 28, 2014
Hi
Love your site by the way.
When you reuse the sprouted wheat berries, just add another 4 cups and let it sit for 24 hours? Thanks
Susan wrote on July 1, 2014
Hi, Robin, Honestly, I don’t reuse the wheat berries. Cheers!
Andrea wrote on June 20, 2014
I have had NO luck making rejuvelac and that put a stop to my cheese-making attempts. The recipe I used was more complicated and insisted on pure filtered water in the process. Do you find using tap water works fine, even chlorinated? Thanks!
Susan wrote on June 20, 2014
You can use probiotics instead of rejuvelac. And I would use filtered water but that probably isn’t the problem. Cheers!
Denise kander wrote on June 20, 2014
The quinoa doesn’t need 25 hrs soak time- 8-12 hrs is plenty since it is a smaller grain. It will not turn out good if u soak for too long
Kristy wrote on June 9, 2014
I tried making this and the quinoa wouldn’t sprout. I’m confused by this because when we soak our grains, I’ve sometimes not gotten around to cooking when I thought I would and it’s sprouted on me, without changing out the water. Changing out the water seems to have kept it from sprouting. Any ideas why? Thanks!
Robert wrote on June 1, 2014
Great photos but I’m confused by Step 2. By soak, do you mean immerse the grain in water for 24 hours then immerse again changing the water 2×3 times a day or after soaking should I only keep the grain moist to sprout?
Susan wrote on June 1, 2014
Yes. You need to presoak the grain before you start the sprouting process. Cheers!
C. Langridge wrote on May 31, 2014
Hello: I am trying to make rejuvelac with quinoa and not succeeding! I put the (organic, sprouted) quinoa in water; it sprouts very quickly but then seems to bypass the fermentation stage; it begins to smell quite rank, definitely “off”. Never have I succeeded in achieving the “fresh, lemony” taste. What am I doing wrong? Best wishes, C. Langridge
Susan wrote on June 1, 2014
Are you buying organic quinoa that has already been sprouted and dried? You should start with just organic quinoa. Cheers!
Linda wrote on May 18, 2014
I can’t find wheat berries where I live can I use organic whole wheat (Tasmania Australia)
Susan wrote on May 20, 2014
Wheat berries are just the wheat grain. So, yes, that should work.
Kelly wrote on May 15, 2014
My friend just taught me to make this Monday (after I taught her how to brew kombucha) but we used a pineapple! Just the outside and the core. What do you think?
Victor Alvarez wrote on September 12, 2014
that in mexico is called Tepache and its awesome