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.

2. Soak the grain for 24 hours. Drain off water and rinse two to three times a day until little sprout tails appear.

3. Place sprouted grain in large jar. 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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{ 161 comments… read them below or add one }

Susan May 20, 2014 at 11:49 am

Wheat berries are just the wheat grain. So, yes, that should work.

C. Langridge May 31, 2014 at 10:45 pm

Hello: I am trying to make rejuvelac with quinoa and not succeeding! I put the (organic, sprouted) quinoa in water; it sprouts very quickly but then seems to bypass the fermentation stage; it begins to smell quite rank, definitely “off”. Never have I succeeded in achieving the “fresh, lemony” taste. What am I doing wrong? Best wishes, C. Langridge

Robert June 1, 2014 at 9:56 am

Great photos but I’m confused by Step 2. By soak, do you mean immerse the grain in water for 24 hours then immerse again changing the water 2×3 times a day or after soaking should I only keep the grain moist to sprout?

Susan June 1, 2014 at 11:19 am

Yes. You need to presoak the grain before you start the sprouting process. Cheers!

Susan June 1, 2014 at 11:20 am

Are you buying organic quinoa that has already been sprouted and dried? You should start with just organic quinoa. Cheers!

Kristy June 9, 2014 at 7:50 am

I tried making this and the quinoa wouldn’t sprout. I’m confused by this because when we soak our grains, I’ve sometimes not gotten around to cooking when I thought I would and it’s sprouted on me, without changing out the water. Changing out the water seems to have kept it from sprouting. Any ideas why? Thanks!

Denise kander June 20, 2014 at 6:42 am

The quinoa doesn’t need 25 hrs soak time- 8-12 hrs is plenty since it is a smaller grain. It will not turn out good if u soak for too long

Andrea June 20, 2014 at 9:54 am

I have had NO luck making rejuvelac and that put a stop to my cheese-making attempts. The recipe I used was more complicated and insisted on pure filtered water in the process. Do you find using tap water works fine, even chlorinated? Thanks!

Susan June 20, 2014 at 11:29 am

You can use probiotics instead of rejuvelac. And I would use filtered water but that probably isn’t the problem. Cheers!

Robin June 28, 2014 at 2:28 pm

Love your site by the way.

When you reuse the sprouted wheat berries, just add another 4 cups and let it sit for 24 hours? Thanks

Susan July 1, 2014 at 10:59 pm

Hi, Robin, Honestly, I don’t reuse the wheat berries. Cheers!

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