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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Kate Miller wrote on May 8, 2015
Soft Wheat Berries are best
Conny M wrote on May 7, 2015
Question? What type of wheat berries are best, I have Kamut berries, and we use ancient wheat like Emmer and some Spelt.
Susan wrote on May 7, 2015
You could try it with any of those. 🙂
Felicity wrote on April 4, 2015
Hi Susan,
Great recipe – I scoured the internet for the simplest and clearest rejuvelac recipe and yours was it. Thanks! My first batch is now ready and tastes mildly sour, sweet and yeasty and it’s clear white with no funky smells or mould etc – so I think it’s perfectly done. I want to try making a second batch from these wheat berries. Do I rinse the wheat berries after each batch before reusing them in a new batch or just add them straight in unwashed? I would presume wash them, but just thought I’d check with you, the fermenting guru!
Cheers,
Felicity
Susan wrote on April 7, 2015
Thanks, Felicity! You can rinse them. Cheers!
elise wrote on April 2, 2015
You can use the left over wheat berries to make raw crackers or essene bread. Google for recipes..
Amanda wrote on March 29, 2015
Hi Susan! Your recipe helped my successfully make rejuvelac! Thank you so much! However, what recipes should I follow to make something with the wheat berries after I’ve used them to make rejuvelac? I don’t want to waste the berries. Any idea? Thank you!
Vesta wrote on March 29, 2015
Any raw recipes for the leftover wheat berries besides wheat crackers or wheat bread? Also, can you use the leftovers for wheatgrass or are all the vitamins and enzymes already in the rejuvalec? Thanks!
Susan wrote on April 1, 2015
Hi Vesta! Thanks for asking. Personally, the leftover wheat berries go into my compost pile. I’m sure not everyone does this practice but I want the highest nutritional value out of my ingredients. Since the wheat berries have already been sprouted and soaked they are probably not at their peak. Cheers!
joyce wrote on March 10, 2015
First batch of rejuvelac was a success. Can I flavor it with ginger or citrus after fermenting
or does this interfere with the probiotic properties?