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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{ 188 comments… read them below or add one }

Dawn January 20, 2014 at 10:34 pm

Hi Susan,

My berries soak as I write this. I want to thank you for having this very informative web site and I look forward to learning more about this wonderful food. Dawn

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Carmen January 21, 2014 at 7:15 pm

Let’s all thank Ann Wigmore for this fabulous healthy information. We all need champions like her and Susan!!!

:)Carmen

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Katherine Hall September 26, 2014 at 9:22 am

I could not agree with you more Carmen. I spent the summer learning more about the Living Foods Lifestyle, and have shared so many life changing tips with my clients. Thanks to Anne Wigmore, her close friends, amazing staff, and kitchen angels! Cheers to Energy soup!

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Nihal February 4, 2014 at 10:57 am

I’ve read that it’s better not to leave quinoa in water as long as rye or wheat berries, so after soaking them for a few hours they should already be left to sprout. Your thoughts?

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Nihal February 4, 2014 at 11:00 am

I also was wondering whether it’s necessary to stir the liquid while it’s fermenting.

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Lana February 6, 2014 at 5:26 pm

Just for those of us who have Wheat/Gluten Allergies, DO NOT use Wheatberries. I personally prefer to use Cabbage to make my Rejuvelac. I’ll have to try the Quinoa, Millet, or Amaranth. I wonder if you can also try Buckwheat (this is not gluten!)?

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Nunzio February 21, 2014 at 1:30 pm

I am trying to make my first batch of Rejuvelac using Quinoa and and everything was going fine until I started the fermenting phase ,the water is cloudy but it has a very pinkish color.It smells OK but I am concerned. Is it Bad?

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Nunzio February 21, 2014 at 4:51 pm

I am making my first batch of Rejuvelac using Quinoa and everything went fine until the fermenting phase ,the water is cloudy BUT it is also very pink, I am concerned, Is it bad? Molded ? It smells fine! Please help!

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Susan February 21, 2014 at 4:54 pm

I have not had that happen before. What color quinoa are you using?

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Nunzio February 21, 2014 at 6:57 pm

Susan, Thank You very much for answering. It was cream colored and still is but the water is pink. After I blended the Quinoa sprouts with water and put it in the fermenting jar the water immediately turned pink.

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michelle February 23, 2014 at 11:48 pm

are your quinoa seeds organic? reminds me of when i soaked my fungicide-treated corn seeds….

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Nunzio February 24, 2014 at 12:42 pm

Yes it was sold to me as organic @New Life Heath food store.I already gave up on that batch and will try again. Thanks for your help.

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Rosemary March 9, 2014 at 5:57 pm

I sprout my wheat berries for wheat grass.

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marjorie March 15, 2014 at 8:03 pm

I am trying to make quinoa rejuvelac, and I think I have done it right, but I was wondering what to do with the quinoa that I blended up to make this drink. Is it okay to just through it in a smoothie? I can’t bring myself to throw it away due to the expense of it

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Joe March 27, 2014 at 12:29 pm

My wheat berries didn’t sprout. They’re left over from Y2K. They still fermented though!

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D@wn April 13, 2014 at 9:21 am

Jackie, sometimes I get gas if I drink/chug rejuvelac down. I’ve learned to sip it, “chew your juice” as the saying goes, to mix a bit of saliva in with it.

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Michelle April 23, 2014 at 2:56 am

I’ve got my wheatberries soaking now, never made this before to looking forward to trying it.

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ariana May 2, 2014 at 8:56 am

Can you drink this while pregnant?

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Julie May 15, 2014 at 12:04 pm

I was wondering if you can mix the rejuvalac with juice and then drink it? I ordered the red berries hope this turns out tasty.

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Kelly May 15, 2014 at 4:40 pm

My friend just taught me to make this Monday (after I taught her how to brew kombucha) but we used a pineapple! Just the outside and the core. What do you think?

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Victor Alvarez September 12, 2014 at 12:51 pm

that in mexico is called Tepache and its awesome

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Linda May 18, 2014 at 6:08 pm

I can’t find wheat berries where I live can I use organic whole wheat (Tasmania Australia)

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Susan May 20, 2014 at 11:49 am

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

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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

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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!

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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?

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Susan June 1, 2014 at 11:19 am

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

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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!

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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

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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!

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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!

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Robin June 28, 2014 at 2:28 pm

Hi
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

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Susan July 1, 2014 at 10:59 pm

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

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pete July 8, 2014 at 3:31 pm

Thanks for your great article and photos. Will the rejuvelac contain alcohol as, for example, kombucha?

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Bonnie July 17, 2014 at 7:04 pm

Just made my first batch of Rejuvelac using Quinoa at the advice of another site. After 48 hours there is not much bubbling and taste is that of a weak bean taste. Is it done? Should I let is ferment longer? Is the taste different because of the quinoa?

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Lucy July 22, 2014 at 2:04 am

I tried making the Rejuvelac a couple times now but each time it has smelled like puke and I ended up tossing it instead of tasting it. I soaked it overnight, then started rinsing it for a couple days until it started to sprout, then I filled the jar with water and let it sit. It got the little bubbles and the liquid looked cloudy. Is it supposed to smell like puke?

Thanks for the article.

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Susan July 28, 2014 at 1:10 pm

Hi, Lucy, no it isn’t supposed to smell like puke. Cheers!

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Angela MacLean July 23, 2014 at 5:35 pm

I’ve just started making this with quinoa yesterday at 11am, I took it out of the water after 11hrs, rinsed it 3 times and by the third time it already had sprouted. I’ve put it in a jar full of water and hope that by the end of tomorrow I’ll have some tasty rejuvelac. Thanks to Denise and Susan for guiding me through this.

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Margot July 24, 2014 at 6:55 am

To prepare rejuvelac, you must use a glass container without a tight lid or no lid.

The airflow to the jar is needed. Anything besides a glass container
Has caused unsuccessful rejuvelac for me.

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Susan July 28, 2014 at 1:07 pm

Hi, Margot, You are correct! I will add that in. Sometimes I don’t realize that people are not familiar with sprouting. Cheers!

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Michelle July 24, 2014 at 1:00 pm

Hello, thank you for this helpful guide. However, I haven’t had luck getting either hard winter wheat berries or soft wheat berries to sprout. A few months ago I was able to sprout hard winter wheat berries no problem, but I’m not sure what I’m doing wrong. I end up rinsing them and the water is always fizzy and bubbly (and smells somewhat like I think it is supposed to) but no tails or sprouts. :( I live in Florida and I don’t know if the humidity has to do with it either, or where I am placing the jar. Any advice would be greatly appreciated!

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Susan July 28, 2014 at 1:05 pm

Hi, Michelle, I am not exactly sure. You might try buying the grains from another source. Also, it might just take a few more days for you? Cheers!

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Sadie July 25, 2014 at 9:25 pm

Good idea for a site. But video would be a better alternative. I had the same thoughts as Robert, but you didn’t answer his questions. He ask do you wash them two to three times a day changing the water? Second question was or do you keep them moist? Step 2 is an incomplete recipe direction. I do enjoy your website. But it would have to be very specific.

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Susan July 28, 2014 at 1:04 pm

Hi, Sadie,

Step two is done exactly how it is written. You drain the grain and then rinse 2-3 times a day. No more soaking at that point, just rinsing. We plan on having videos coming soon. Cheers!

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Dave August 7, 2014 at 6:04 pm

I am constantly amazed by the number of people who can write a blog, but apparently cannot read.

Answering the question about draining, instructions should read:
2. Soak the grain for 24 hours.
3. Drain off water and store grain in ventilated container at room temperature. Rinse two to three times a day until little sprout tails appear.

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Susan August 7, 2014 at 7:07 pm

Thanks for the suggestion, Dave. I will look on-line to see if I can find a course that will help me learn to read. Cheers!

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avril October 8, 2014 at 12:52 pm

:-) LOL

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lisa October 31, 2014 at 7:44 am

LOLOLOLOL :)

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Ellen August 22, 2014 at 11:57 am

Followed directions using quinoa, and, although I was afraid it might be disgusting, turned out perfectly. Thanks!
Now to try vegan cheese making. Fingers crossed.
Is there a recipe for flavoring the rejuvelac like kombucha, with ginger?

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Victor Alvarez September 12, 2014 at 12:52 pm

is it normal that it smells not good? did i do something wrong?

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Susan September 13, 2014 at 7:12 pm

No, it shouldn’t smell bad. You should throw it out and start again. There are many things that could have gone wrong.

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jon September 23, 2014 at 8:17 pm

I’m curious if anyone else has done this with tomatoes. When I make lacto-fermented tomato sauce the solids separate, leaving a clear liquid which I bottle and keep along with the sauce. I’ve recently used the juice to brine a tofu feta alternative. I’m planning to attempt cashew ‘cheese’ with it.

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lisa October 31, 2014 at 7:40 am

Ive been making rejuv for a long time but this week I finalised my ultimate batch!! Perfect!!! Heres what I did:
1)soaked Quinoa overnight in plenty of water.
2)drained Quinoa and put it in a SHALLOW glass dish (casserole) with no lid. Being shallow made sure all the grains got light and air. This is important!! I had sprouts after less than 12 hours but I allowed it to sit on my kitchen counter for a total of 3 days (rinsing twice a day)The sprouts were very long and every single grain sprouted!
3) I transferred sprouting Quinoa to a large glass jar, again with no lid to allow maximum light and air circulation, topped up with cold water and I allowed to ferment for another 3 days.
4) strained water which was very cloudy and tasted of bitter lemons into 4 x airtight glass jars and refrigerated.
5) used two jars as starters for cashew vegan cheese and drank the other two jars; some mixed with fresh juice, some plain.
In my opinion the most important part of making rejuvelac is the sprouting stage and you need to spread the soaked grains thinly and keep moist and rinse regularly. Don’t be afraid to leave them for up to 3 days.
best ever.
Peace and vegan love. xx

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Kathy November 19, 2014 at 10:27 am

Thanks Lisa…very helpful! :)

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Nancy November 4, 2014 at 11:22 am

Your instructions Susan are VERY clear ! All you need is a mosquito repellent ……

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Susan November 4, 2014 at 12:07 pm

Nancy…lol!

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joe November 19, 2014 at 10:10 pm

Any information on how many million/billion probiotic are in rejuvalec per cup?

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Susan November 21, 2014 at 3:03 pm

Hi, Joe, I really don’t have an answer to that one. Cheers!

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