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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Allen wrote on July 18, 2013
You need more quinoa than wheat because they’re smaller and they don’t expand as much upon sprouting. Hence, it’s a more expensive rejuvelac. Tastes different, too, and doesn’t make as many batches.
christina wrote on July 18, 2013
I made rejuvelac with quinoa and it was delicious. I originally made it just so I’d have so to make your roasted garlic cheese (which was delicious as well), but I’m enjoying drinking it too. It is nice and refreshing and almost tastes like lemonade. Thanks for the recipe!
Tali wrote on July 16, 2013
What can you do with the leftover wheatberries?
Susan wrote on July 16, 2013
I toss them. You have used them extensively to make the rejuvelac. You could toss them on a salad. Cheers!
maur wrote on July 11, 2013
When making rejuvelac should the jar top be tightly closed
Susan wrote on July 11, 2013
I make it in a sprouting jar with a mesh top.
Allen wrote on July 8, 2013
Wheatberries seems to be, by far, the easiest to make. They sprout nice and are done quickly. However, I sell to a market that is very gluten conscious. How much gluten is in a wheat-oriented rejuv? Also, I find buckwheat works, but gets funky quick. And Quinoa is very green tasting, which is a matter of personal preference. I’ve taken PH of rejuv, too, and find 3.0 or under is good.
Susan wrote on July 8, 2013
You will have to research that one on the web. I honestly have no idea how much guten is in there. I would suggest visiting this site: http://www.annwigmore.org/faqs.html
Sandy wrote on July 6, 2013
Hi, This sounds very interesting to me. But I have celiac so wheat berry’s would be a no, no.
If I’m understanding it it’s the water your drinking? How much should you drink per day? And what do you do with the grain, in my case probably quinoa. Thanks in advance for your response.
Susan wrote on July 7, 2013
Yes, the rejuvelac is the water. I don’t drink it every day, mostly I use it for nut cheeses. When the grain is done, I compost it. It is only a bit and has been thoroughly used. Some people do use it. Cheers!
John wrote on July 6, 2013
If I make vegan cheese using rejuvelac, is it dangerous for somebody with a penicillin allergy to eat it?
Susan wrote on July 7, 2013
Rejuvelac is a probiotic, not penicillin. But I would make sure they checked with a health professional as I don’t have experience with what someone with a penicillin allergy might be sensitive to (other than penicillin). Cheer!
Jennett wrote on June 27, 2013
How much of this are you suppose to drink at one time ?
Susan wrote on June 24, 2013
I would smell it. If it smells bad, it is bad. If it smells fresh and is fizzy, then you can use it.