Your whole food, plant-based life.


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!






  1. 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.
  2. 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.
  3. 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.
  4. You will notice that the water will get cloudy and little bubbles will start forming.
  5. 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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  1. Adi wrote on November 12, 2015

    Hi, thanks for the recipe. I made my rejuvelac with quinoa, and tried it a a starter for Cashew cheese. is the liquid suppose to be somewhat stinky? or just sour smelling? my cheese has some spoilt after taste… is that normal or have I done something wrong?

    • Susan wrote on November 15, 2015

      Hi, Adi, It should not be stinky. It should taste clean and fresh with a hint of lemon, as described in the recipe. If you have a stinky smell, it is off and I wouldn’t use it. It could be many things. Bad grain, improper fermentation. It is tricky. Try again! Cheers!

    • micky wrote on November 24, 2015

      I kept hearing the same thing that it should taste “clean and fresh” but no one ever mentioned the smell. I made mine from red quinoa and I think it stinks alright. It has this stale cheap malt liquor smell. I had a more expirenced friend smell and taste it
      Aha told me I had suceeded, but she too has never had rejuvelac that smells like beer. The lemony taste is there, but I too think the stuff stinks. I’m only saying this because I got so discouraged when every thing I read insisted that your rejuvelac shouldn’t smell weird, but “clean and fresh”. Mine smells weird, but it’s not rancid. Don’t give up 😀

  2. stephanie wrote on November 11, 2015

    What kind of water do you use when making your rejuvelac?

    • Susan wrote on November 17, 2015

      Filtered water. Cheers!

  3. Michele wrote on November 10, 2015

    I have been reading about different strains affecting our health in different ways – do we know what strains are in rejuvelac?

    • Susan wrote on November 10, 2015

      Strains of…?

      • Christine wrote on November 19, 2015

        Susan, pretty sure the questioner is asking what types of probiotic strains…like the various strains of lactobaccilus, bifido etc.

  4. Mimi wrote on November 10, 2015

    If one uses wheat, or other similar grains, isn’t one increasing their gluten intake? Thanks!

  5. Rae wrote on November 9, 2015

    I am not sure what wheat berries are called here in Australia, could u use pearl barley also, I have NASH

    • Susan wrote on November 9, 2015

      Hi, Rae, You can use many grains to make Rejuvelac! Even quinoa. Thanks so much for asking. Cheers!

  6. Lorri wrote on October 4, 2015

    Can the Rejuvalac be used instead of probiotics in all nut cheeses?

    • Susan wrote on October 5, 2015

      Most likely, yes. Probiotics are a quick way to get the effects that you get with the rejuvelac. Just know that you will be adding more water to the recipe as rejuvelac is a liquid and probiotics are a powder. So you may have to adjust. Cheers!

  7. Jon wrote on September 29, 2015

    When it says to place in a large jar with a top that allows air to circulate, how is that different from the sprouting jar with the screen on the top that is used for the previous steps? Do I need a different kind of jar than just that? If so, what kind of top would allow air to circulate differently than the sprouting jar’s lid?

    • Susan wrote on September 29, 2015

      Hi, Jon, The sprouting jar is just find. Cheers!

  8. Kim wrote on July 9, 2015


    I have acne problems and want to solve them naturally. I heard rejuvalac would help. How much would I need to drink daily of it to cleanse my body? Do you have any further recommandations for cleansing with herbs or supplements?
    Thank you in advance, Kim

  9. Silvia wrote on July 8, 2015

    I wonder if I can make Rejuvelac with wheatgrass seeds? Thank you

    • Susan wrote on July 10, 2015

      Hi, Silvia, By wheatgrass seeds do you mean wheat berries?

      • Karen wrote on August 25, 2015

        Susan I think she means hard red wheat which is used for wheatgrass. In that case I’d suggest the soft wheat berries as Ann Wigmore stated in her books.

        • stephanie wrote on November 20, 2015

          I am making a batch with hard wheat Berries now. I was wondering the same thing, hope it turns out!

  10. Robert wrote on June 26, 2015

    Regarding step 3: “Place sprouted grain in large jar with a top that allows air to circulate.” I really want to know why air needs to circulate. If it’s only due to potential pressure build up, could I use an airlock system, to completely close off all air to the jar, but allow all pressure to escape via the airlock? Thanks for any information.

    • fred richer wrote on June 27, 2015

      Robert you want an aerobic process to ferment the wheat berries. if you cut off air, anaerobic bugs do their thing and you’ll gt a rotten mess.

      • Tames wrote on August 18, 2015

        I thought it was quite the opposite. While making rejuvelac, since the grains are immerse in water, it is an anaerobic process. As far as I understood, the circulate air part is for the sprouting stage, the seeds need oxygen to sprout.


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