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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Kia wrote on June 23, 2013
I was going to make Rejuvelac and sprouted quiona and left it in the water. But then I left and let my mother take over… She let the quinoa sit in the water in room temperature for 5 days, and then put it in the fridge, without removing the quiona.
I’m wondering if I can use the liquid or is it bad?
Shalon wrote on June 12, 2013
What can you do with the wheat berry after you made rejuvala the second time?
Susan wrote on June 12, 2013
I compost them. You are talking about 1/2 cup of wheat berries that have been through two cycles of rejuvelac.
Kay wrote on May 31, 2013
I eat gluten free — I have made rejuvelac successfully using quinoa. However, the least few times I have tried it, and I have used different batches of quinoa, it has not sprouted and soured. Any tips? I do miss the rejuvelac? Thanks,
Susan wrote on June 2, 2013
You might want to check the source of your quinoa and make sure it is very fresh. 🙂
Bernadette wrote on May 31, 2013
In step 2, after draining the initial water and rinsing, do you put the berries back in water and rinse 2/3 x/day or leave them dry while waiting for tails to sprout?
Susan wrote on June 2, 2013
After you drain, you are rinsing, not soaking. So, you drain the water and just rinse. No more soaking. 🙂
Susan wrote on May 30, 2013
The rejuvelac is the liquid. 🙂
kelly wrote on May 30, 2013
So is the rejuvilak (sp) the liquid part, then, with the foam?
Liz wrote on May 30, 2013
If someone is avoiding gluten is the rejuvelac out? Or does the fermentation
process take care of the gluten?
Susan wrote on May 30, 2013
You can use a different grain. Such as quinoa. Cheers!
Faith wrote on May 30, 2013
thanks for this Susan….I have never tried making raw cheese…but crave cow and goat cheese and don’t digest it well, so, I need to get on this. i’ve made quinoa rejuvelac and loved it….and quinoa seeds of course don’t need as long of a soak initially since they are so tiny… and they sprout quickly…for the impatient cheese maker… I’ve read that wheat is tricky to get good rejuvelac from………but I bet it’s about the quality of the wheat and the water and the temperatures indoors.
Deniz wrote on May 20, 2013
I wonder how long buckwheat needs to soak, over night as well? Would love to start with buckwheat rejuvelac! Thank you!
Susan wrote on May 20, 2013
Buckwheat doesn’t need to be soaked as long. You can soak for an hour, then start the rinsing process to get the sprouts.