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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Peter Hegeman wrote on May 19, 2016
Is it necessary to use organic wheat berries or quinoa etc.?
Susan wrote on May 23, 2016
Hi, Peter, I always buy organic. Period. But it is up to you. Cheers!
Christine wrote on May 16, 2016
Leslie Kenton book doesn’t mention draining off the first wheat grain soak for rejuvalac.
Is it necessary and if so why?
Christine wrote on May 16, 2016
In Leslie Kenton book, she doesn’t say anything about disregarding the first soak of wheat grains.
So is it necessary or not and why?
Be great if I can get a scientific explanation. Thanx Cris
Pradeep Bhutani wrote on April 25, 2016
Hi, Can I use Amaranth to make Rejuvelac. Please Inform .
Kathy wrote on April 12, 2016
Will Bulgur Wheat work?
mke wrote on April 2, 2016
hi!
it says that to reuse the grain to make another rejuvelac batch only takes a day. why? which parts of the steps do I skip? thanks!
Susan wrote on April 3, 2016
Hi, Mike, The steps that you are eliminating are the sprouting steps since you already have sprouted grains. Cheers!
Melanie wrote on August 9, 2016
Hi there
I have the same question as Mike since once the berries are sprouted it says to leave it in fresh water for 2-3 days before straining it and using the rejuvelac. So why does the second batch only take 1 day? Sorry hope its not a silly question.
Thanks
Melanie
Adrienne wrote on April 4, 2016
Hi Susan, Step 5 above says you can reuse the wheat berries to make a second batch…. I think that’s what mke is referring to.
Anna wrote on March 24, 2016
Can I use spelt for this, too?
sharon wrote on May 10, 2016
Yes, you can use the sprouted seeds, either grind and add other raw nut meat and seasoning and form to make crackers.
You don’t have to through it out.
Luann Foty wrote on March 18, 2016
When using Quinoa to make rejuvelac, can the the spent grain then be boiled and eaten or will it make me sick or something? It’s so expensive that I hope not to waste it.
Thank you for having your awesome website!
Susan wrote on March 19, 2016
Hi, Luann, I don’t. It has been soaking for days. I think some people might. Cheers!
Emily wrote on February 16, 2016
I am just starting to learn about rejuvelac and sprouting grains and would like to know if using quinoa vs a non gluten free grain have any effect on the fermentation process or effectiveness?
Susan wrote on February 16, 2016
Hi, Emily, People have great success with all different grains. Quinoa is a good one. Cheers!