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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Christine wrote on January 23, 2012
Thanks for the step by step. I’ve wanted to make this for awhile now. I have a question for step 3, when you place sprouted grain in large jar and cover it with water, are you putting a lid on the jar or are you putting a cover that allows air to circulate within the jar? The picture looks like the jar is ventilated but not sure.
Katie Schulz wrote on January 23, 2012
Ok thanks, good to know. My compost bin is always hungry. Nom, nom, nom.
Katie Schulz wrote on January 23, 2012
Thanks for the recipe.
I’m very new to raw food and have a question. What can you do with the sprouted grains after you pour off the liquid?
Susan wrote on January 23, 2012
Some people use them but I put them in my compost bin.
Susie Surtees wrote on January 22, 2012
Thanks so much for reminding me Susan. I’ll start making it again!
I used to make this YEARS ago from Ann Wigmore’s recipe in her 1983 ‘The Hippocrates Diet and Health Program. It’s still around and is a great raw food primer.
Gena wrote on January 22, 2012
Confession: in my 4+ years of raw living, I have not once made some rejuvelac. I may have to use this post as the inspiration I need — thanks Susan!
crookedmoonmama wrote on January 21, 2012
We use it in smoothies a lot. I didn’t know you could use buckwheat…hulled right?
Anyways, where did you get that great mason jar topper? I’ll go google them. 🙂
xo
Ida wrote on January 21, 2012
The Ann wigmore institute says some people with gluten sensitivities can have rejuvelac made with wheat, however they make it with cabbage as well, for those who want to avoid the wheat. There is no gluten in wheatgrass, by the way.
Lou Whitcomb wrote on January 20, 2012
Jo you can use Buckwheat it isn’t a wheat.
bitt wrote on January 20, 2012
I use quinoa for mine for a gluten-free option. I’ve used it in nut cheese and drink it. Funny I had just made some when you posted this. Thanks!