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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joe wrote on November 19, 2014
Any information on how many million/billion probiotic are in rejuvalec per cup?
Susan wrote on November 21, 2014
Hi, Joe, I really don’t have an answer to that one. Cheers!
Nancy wrote on November 4, 2014
Your instructions Susan are VERY clear ! All you need is a mosquito repellent ……
Susan wrote on November 4, 2014
Nancy…lol!
lisa wrote on October 31, 2014
Ive been making rejuv for a long time but this week I finalised my ultimate batch!! Perfect!!! Heres what I did:
1)soaked Quinoa overnight in plenty of water.
2)drained Quinoa and put it in a SHALLOW glass dish (casserole) with no lid. Being shallow made sure all the grains got light and air. This is important!! I had sprouts after less than 12 hours but I allowed it to sit on my kitchen counter for a total of 3 days (rinsing twice a day)The sprouts were very long and every single grain sprouted!
3) I transferred sprouting Quinoa to a large glass jar, again with no lid to allow maximum light and air circulation, topped up with cold water and I allowed to ferment for another 3 days.
4) strained water which was very cloudy and tasted of bitter lemons into 4 x airtight glass jars and refrigerated.
5) used two jars as starters for cashew vegan cheese and drank the other two jars; some mixed with fresh juice, some plain.
In my opinion the most important part of making rejuvelac is the sprouting stage and you need to spread the soaked grains thinly and keep moist and rinse regularly. Don’t be afraid to leave them for up to 3 days.
best ever.
Peace and vegan love. xx
Kathy wrote on November 19, 2014
Thanks Lisa…very helpful! 🙂
jon wrote on September 23, 2014
I’m curious if anyone else has done this with tomatoes. When I make lacto-fermented tomato sauce the solids separate, leaving a clear liquid which I bottle and keep along with the sauce. I’ve recently used the juice to brine a tofu feta alternative. I’m planning to attempt cashew ‘cheese’ with it.
Victor Alvarez wrote on September 12, 2014
is it normal that it smells not good? did i do something wrong?
Susan wrote on September 13, 2014
No, it shouldn’t smell bad. You should throw it out and start again. There are many things that could have gone wrong.
Ellen wrote on August 22, 2014
Followed directions using quinoa, and, although I was afraid it might be disgusting, turned out perfectly. Thanks!
Now to try vegan cheese making. Fingers crossed.
Is there a recipe for flavoring the rejuvelac like kombucha, with ginger?