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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Eric wrote on May 19, 2013
Will rejuvelac be the same if it is frozen and then thawed?
Susan wrote on May 20, 2013
I have never frozen it but others do.
Peggy wrote on March 19, 2013
I just made bread using spent rye sprouts from rejuvelac. Used the food processor to chop them up, added yeast, oil, salt and bread flour and wheat flour. Fermented overnight then late next day punched down and into loaf. Turned out better than I thought, and really quite tasty. Nothing unusual.
Aj wrote on March 15, 2013
It’s the temperature that effecting the outcome of your crop. That, and the wuality of the water you are using. What is the composition of your water? Do you even know? You will have no answer until you have certain factslike that answered.
Rita wrote on March 15, 2013
Susan, thank you for your lovely website….your pictures, again, are just won~der~ful!! They always give me incentive!
Do you leave the lid on while fermenting?
Becky wrote on March 7, 2013
How much rejuvilac should I drink each day to get the proper amount of probiotics to help my digestion?
Susan wrote on March 7, 2013
I only use it in cheese. If you want to learn more about using it in other ways, I would research Ann Wigmore.
Susan wrote on March 1, 2013
I add the spent chewy wheat berries to salad or mix into my raw recipes. Hate to waste the yumminess in them.
Lisa wrote on February 27, 2013
I left the jar lid on this time while fermenting for 2 days- should I take it off now for a day? Is it still good? It actually tastes good like champagne.
Susan wrote on February 27, 2013
It’s hard for me to comment since I can’t see it. But if it is fizzy and fresh smelling, it should be good.
Paula wrote on February 24, 2013
Hello,
Can I use the sprouted wheat berries after using them for rejuvelac to grow wheat grass and then juice it? Thank you!
Susan wrote on February 25, 2013
Reusing wheat berries. I don’t. I am not sure if it would work but you could sure try.
Robert wrote on February 22, 2013
I have read that only 40% of the time you get good bacteria. One way on improving the odds is to add acidophillus capsules (www.rejoiceinlife.com). I was thinking of adding a tablespoon of kefir. Has anyone tried this before? Have never drank this before.