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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Linda Gillette wrote on February 19, 2012
if I understand this correctly, after you make it you use the foamie stuff on top and drain off the water and reuse the oats? I am new to this.
Linda
Susan wrote on February 19, 2012
You sprout the wheat or other grain of choice (I do not like to use oats). Once sprouted, you use the sprouts and fresh water as per the directions. The liquid is the rejuvelac.
NaturallyMariam wrote on February 11, 2012
I think now I will give rejuvelac a try. Thanks for the inspiration.
Maddie wrote on February 8, 2012
Good idea ChenaRaw thank you!
Roxanne wrote on February 3, 2012
I have so many questions about Rejuvelac, thought this site I found might help other people.
http://users.sa.chariot.net.au/~dna/vegmilk.html
Kim Moffet wrote on January 28, 2012
I have been making rejuvelac cashew “cheese” for the last 2 months. I mix in no cheese pesto and my family goes nuts over this stuff. I have 2 girls 4 and 7 and they dip everything into this spread, I put it on grilled sandwiches with raw veggies for my husband. It’s a huge hit.
ChenaRaw wrote on January 28, 2012
I am making my first batch of rejuvelac this weekend. I’m using quinoa as I can’t have gluten. Excited! Maddie, I fermented some cabbage and carrots last weekend. I’ve been putting a tablespoon or two of the brine in my morning smoothies so I can get that good bacteria. I plan on doing the same thing with the rejuvelac.
Maddie wrote on January 26, 2012
Just tasted my rejuvelac for the first time, and I have a question, I don’t know if it’s stupid or not, but I am not a huge fan of the taste, but I still want the benefits. Will extra flavoring (like lemon or cucumber) destroy or eat away at the benefits of the rejuvelac?
Magnus wrote on January 23, 2012
I always get the bet taste with rye. Wheat somehow doesn’t give the same delicious flavor and I always use the rye in smoothies.
Susan wrote on January 23, 2012
I use a ventilated cover. Cheers!