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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Jon wrote on September 29, 2015
When it says to place in a large jar with a top that allows air to circulate, how is that different from the sprouting jar with the screen on the top that is used for the previous steps? Do I need a different kind of jar than just that? If so, what kind of top would allow air to circulate differently than the sprouting jar’s lid?
Susan wrote on September 29, 2015
Hi, Jon, The sprouting jar is just find. Cheers!
Kim wrote on July 9, 2015
Hi,
I have acne problems and want to solve them naturally. I heard rejuvalac would help. How much would I need to drink daily of it to cleanse my body? Do you have any further recommandations for cleansing with herbs or supplements?
Thank you in advance, Kim
Silvia wrote on July 8, 2015
Hello,
I wonder if I can make Rejuvelac with wheatgrass seeds? Thank you
Susan wrote on July 10, 2015
Hi, Silvia, By wheatgrass seeds do you mean wheat berries?
Karen wrote on August 25, 2015
Susan I think she means hard red wheat which is used for wheatgrass. In that case I’d suggest the soft wheat berries as Ann Wigmore stated in her books.
stephanie wrote on November 20, 2015
I am making a batch with hard wheat Berries now. I was wondering the same thing, hope it turns out!
Robert wrote on June 26, 2015
Regarding step 3: “Place sprouted grain in large jar with a top that allows air to circulate.” I really want to know why air needs to circulate. If it’s only due to potential pressure build up, could I use an airlock system, to completely close off all air to the jar, but allow all pressure to escape via the airlock? Thanks for any information.
fred richer wrote on June 27, 2015
Robert you want an aerobic process to ferment the wheat berries. if you cut off air, anaerobic bugs do their thing and you’ll gt a rotten mess.
Tames wrote on August 18, 2015
I thought it was quite the opposite. While making rejuvelac, since the grains are immerse in water, it is an anaerobic process. As far as I understood, the circulate air part is for the sprouting stage, the seeds need oxygen to sprout.
Becky wrote on June 20, 2015
I have celiac disease. Can I make rejuvelac with something other than wheat berries?
fred richer wrote on June 27, 2015
Becky i don’t think there is any gluten in rejuvelac or in wheatgrass.
Susan wrote on June 29, 2015
Hi, Fred, I know that many people who are gluten intolerant will use other grains for rejuvelac. Cheers!
Susan wrote on June 20, 2015
Yes! In step one of the directions, there are other grains suggested. Cheers!
Madu wrote on June 5, 2015
I have been making and drinking Rejuvelac for the last four years. I use hard fresh organic wheat and I buy these berries from http://www.sprouting.com. I make sure the fermentation takes place in less than 75 degrees and I use only fresh filtered water for the process. I did not have success with soft wheat berries bought from a bulk store where these are kept in open bins for a long time and can get contaminated.
Madu
Rajni wrote on May 29, 2015
Hi Susan, I have been making rejuvelac for 5 months. I was doing very well but for past couple of weeks my rejuvelac gets really cloudy and does not smell good. I ended up throwing away two batches. It looks like it rots before it can ferment. I have the same batch of wheat and follow the same procedure. Is this expected in warm weather, if yes what should I do to fix it? I drink rejuvelac every day and need it for my digestive health. I will really appreciate some help……..thanks
regards
Rajni
Tames wrote on August 18, 2015
If you have been using the same grains all along, it’s possible that it’s some problem with how you have stored your grains, maybe moisture, mould, etc..
MAria M wrote on May 10, 2015
How often do I drink the water, do I have to drink the 4 cups a day and for how long?
thanks for your answer have a nice day.
Susan wrote on May 14, 2015
Hi, Maria, I use the rejuvelac for cheese. If you are interested in drinking it, I would suggest checking out sites that are oriented in that direction. Cheers!