Rejuvelac

by Susan on January 19, 2012

 

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!

How to make Rejuvelac:

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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{ 210 comments… read them below or add one }

Conny M May 7, 2015 at 7:33 am

Question? What type of wheat berries are best, I have Kamut berries, and we use ancient wheat like Emmer and some Spelt.

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Susan May 7, 2015 at 9:17 am

You could try it with any of those. :-)

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Kate Miller May 8, 2015 at 1:12 am

Soft Wheat Berries are best

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MAria M May 10, 2015 at 2:53 am

How often do I drink the water, do I have to drink the 4 cups a day and for how long?
thanks for your answer have a nice day.

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Susan May 14, 2015 at 3:44 pm

Hi, Maria, I use the rejuvelac for cheese. If you are interested in drinking it, I would suggest checking out sites that are oriented in that direction. Cheers!

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