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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elizabeth shipley wrote on February 22, 2013
I am making my 4th batch of rejuvelac for cheddar cheese from Artisan vegan cheese by Mikoyo Schinner using the 4 cups of water from both your site and from the fall issue of VegNews which is where I found some of her recipes.
I used my 3 tier Biosnacky that I’ve had for 30 years, dividing the grains into 3rds. I wish I had some other interested neighbors that would enjoy making these vegan cheeses since my husband and I can only eat so much. Anyway, looking forward to my 4th batch of cheddar and then onto something new.
betsy shipley
Ashley wrote on February 22, 2013
Here are some of my little tidbits/tips from making Rejuvelac for 10 years, reading all of Ann Wigmore’s books, and working for a raw food chef…I am writing to answer some posted questions from above:
If you leave the berries under water(soaking) or for too long they will never sprout because they will just be drowning or have died by drowning.
The soft white wheat berries really only need an 8-12 soaking (overnight). Then rinse them then turn them upside down inside the jar (slanting so they can drain and get air. I use a dish rack) and rinse 2 or 3 times per day, then they will usually start to sprout in about 24-48 hours…the rinsing is important to keep them moist. They only really need tiny buds of tails…long tail sprouts aren’t necessary for Rejuv. Then rinse once more when you’re ready to ferment, add water to nearly the top of the jar (leave bout 1 inch for bubbles and foam or your rejuv will literally overflow with activity and you will have a wet cupboard!)…use non-fluorinated, non-chlorinated, filtered water for SURE. Berkey filters are great.
Ann Wigmore says you can pour off the first batch after 48 hours, add more filtered h20 then 24 hours another then 24 hours another….3 batches total from 1 cup organic soft white (pastry) wheat berries (hard, red, winter ones are for growing wheatgrass, by the way). Use the 1/2 gallon (64 oz.) mason jar for 1 cup berries (they will be close to the mass of 2 cups by the time you sprout them and this is perfect).
You can use small squares of window screen with the mason jar rings instead if you don’t have the sprouting lids…this is cheaper too. These are great for rinsing and draining any sprouts and for when pouring off your Rejuvelac.
I sometimes make smaller batches to save fridge space and have more fresh by doing a half cup of berries at a time (use smaller, 32 oz mason jar) then round about after I have sprouted the first batch, I start soaking another 1/2 cup berries in another jar. I have read to keep the fermenting rejuvelac in the dark so I keep mine in a pantry. Notes are good for not forgetting when you “hide” your rejuvelac, ha.
Definitely refrigerate right after pouring the rejuvelac off of the berries. You can drink some 1st too, of course!
The thick foam is okay and the smell should be strong to most people, for ex., it is very good if it smells like stinky cheese or almost like farts! Ha. This is good bacteria’s lovely aroma. If you pour off the rejuv through your sprout jar or screen, the thick foamy layer will not follow (it will stay in the screen and you can rinse that away after). It should taste refreshing and lemony-ish as stated above. The stinkiness will dissipate after refrigeration.
SOUR Rejuv has lost its benefits and needs tossing.
You can make dishes with the wheatberries too afterwards. Ann Wigmore is a great source for recipes as well. Composting is great for them, otherwise.
WARM, HUMID areas OR during summer months…sprouts don’t need soaking as long (8 hours), but need rinsing more (at least 4 times per day) to keep mold away, then check the fermentation at 24-36 hours. If bubbly, foamy on top, and a lil stinky, you’re good to drink. May only get a second batch instead of a 3rd in humidity or warmth.
Skip wrote on February 17, 2013
Soak the grains overnight then drain and keep them drained but rinse two or three times per day until they sprout. Cheers
Julia {The Roasted Root} wrote on February 14, 2013
Hmmm…I don’t know if I’ve overshot the tail spouting or not…I don’t think I have tails yet and my buckwheat berries have been soaking on the counter for 4 days…The water is cloudy but looks and smells fine and I did see some little bubbles. Do you think it’s ready? When the rejuvalac is ready, do you drink it as is or do you flavor it? Thanks for being my go-to for rejuvalac 411! 😉
Marty Roddy wrote on February 12, 2013
Day 2.5 and it looks cloudy and starting to smell lemon-y.
Going to taste it tonight
Bubbles still forming especially when I give it a shake.
In a big mason jar with sprouter lid and coffee filter.
Ama wrote on February 2, 2013
Where can I purchase a jar with that type of lid and what is their names?
Thanks
Susan wrote on February 2, 2013
It is a sprouting jar. 🙂
Andrea wrote on February 1, 2013
I am really keen to get into some fermenting but I am concerned about temperatures. I live in a warm, humid area with summer temps regularly over 35 and humidity around 70%. Even inside it can stay in the high 20’s day and night. Will this interfere with the fermentation process and has anyone got any advice for dealing with this? I can’t even sprout properly at the moment as they put rift before they really get anywhere. And sourdough cultures are a no-go as well…
Julia {The Roasted Root} wrote on February 1, 2013
Hi there! I’m new to your site and am going to try your recipe for rejuvelac! I’ve made kombucha for quite a while now and am excited to try other probiotic beverages. When you make rejuvelac, can you use tap water or do you use bottled water? With kombucha, I read you have to be picky about the water you use and was wondering if this was the same for rejuvelac. So happy to have found ya and thanks for sharing such great recipes!
Susan wrote on February 1, 2013
I wouldn’t use tap water. I never use plain tap water for anything I put in my mouth. Cheers!
The Cooking Lady wrote on January 31, 2013
Epic fail…as my children would say. The sprouting of rye berries was perfect. And the foaming began, but very quickly the water smelled sour/rancid. In less that 24 hours I threw the batch out. I am trying to figure out what went wrong. I will endeavor to try until I get it right.
Susan wrote on January 31, 2013
It can be tricky. Once you get the foaming, put it in the refrigerator. Done correctly, it is very fresh. Sometimes mine fails, too, I think it is the wheat.