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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joanna wrote on October 26, 2012
My rejuvalac has a film on the top…. I’ve left it for a few days…. should I trow it away?
elizabeth shipley wrote on September 28, 2012
I used my sprouter to get my kamut to sprout. It took 3 days, each day I rinsed them twice. By the 3rd day they had sprouted so I put them into a large 1 quart container. Today is the second day and it looks like they are beginning to ferment. The author Miyoko Schinner says the liquid should have a lemony taste. Tomorrow I will taste again and either proceed or throw everything away and start from scratch.
Lesley wrote on September 27, 2012
I use the hard winter wheat berries for my wheat grass. I also sprout them and put them in my little blender and chop them into little pieces (not pureed) and use them in the sprouted wheat breads I make.
They have a nice fresh smell and come out delicious, so the sprouts don’t have to be thrown out.
Amanda wrote on September 21, 2012
I am trying to sprout. Buckeheat groats and I have a few sprouts after a day and a half, but it appears that a lot of my grains have burst. Should I start over or is it to soon to tell. Also do the grains have to be all sprouted or is it okay to jump the gun with only a few sprouts?
Susan wrote on September 21, 2012
Amanda, Did you soak them for 24 hours first? I would be leery about using a bunch of grains that didn’t sprout. Cheers!
elizabeth shipley wrote on September 20, 2012
I have a question regarding the use of brown rice which I started several days ago with nothing happening now on day 3. I rinsed twice and nothing is happening. I am wondering if the milling process used for most grains destroys the important enzyme used to ferment the grain? I have organic kamut and organic quinoa that I might try but I do wonder if the milling process destroys something important?
Thanks since I wanted to make the “cheddar” in the Sept/Oct issue of Veg News.
Betsy Shipley
Susan wrote on September 20, 2012
You can sprout brown rice. As with everything that you sprout, you need to start with a good, fresh organic brown rice. You may be trying to sprout a bad batch. Cheers!
Maxine wrote on September 15, 2012
Hello, I sprouted quinoa and left it in the fridge for 4days it started to ferment so I through it was gone off so i filled up the mason jar with water and put the lid and forgot about on the side for 2 days. To my supprise when i open the jar it fizzing like champagne, smell very lemoney,
My question is do you thing it is drinkable? not leaving it to breath!! It tast really good. thank
Dan wrote on August 16, 2012
@Tiffany Moore: If you are looking for a good bacteria, you should try Kombucha.
Sara wrote on August 8, 2012
Hi – I tried with quinoa and got mold the 2nd day after soaking…should I keep the quinoa in a jar submerged in water and change the water 2-3x a day or keep it out of the water after draining and simply rinse and leave in the strainer? I am new at this so … not too sure. Help?
Isadora galjour wrote on August 8, 2012
TO get the most out of your wheat berries, I suggest that you put the SPROUTS through a food grinder first, then cover with water.. This allows the many enzymes to fully escape into the liquid. The beverage will taste better as well.