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 off the rejuvelac 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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{ 29 comments… read them below or add one }
Thanks! I’ve always wanted to try making rejuvelac, but I’m following a gluten-free diet….any alternatives?
This was so informative and awesome. Can’t wait to try this out and maybe work it into some nut-based cheeses next week. Thanks!
Hi Susan,
Are “soft” wheat berries specified on the packaging? I know you can get hard or soft white and red, but I have Arrowhead Mills’ Whole Grain Wheat and I’m not sure which it is. Thanks!!
Jo…read above….you can use many different grains.
Kate…either will work as long as they can sprout. Cheers!
just finished making Alissa Cohen’s recipe using wheat and rye berries. Made a cheese with cashews, almonds and pine nuts. Goes well with any flavor additions; I put mine into a 4″ cake pan and topped with chopped sundried tomatoes and kalamatas, like a torta. Yum!
Thanks Susan! Rejuvelac has been something I’ve wanted to make, I just never knew it was so easy!
Looks wonderful!!
I make mine with sprouted quiona. Very yummy as well.
Peace and Raw Health,
Elizabeth
Elizabeth… I’ve tried to sprout Quinoa to make rejeuvalac many times and I can’t get it to sprout! I’ve tried different kinds, brands, etc. There is something called “sprouted” quinoa in the bulk foods section at Whole Foods but it’s dried. I wondered even about ‘resoaking’ that to make quinoa rejeuvalac. I’m allergic to wheat and I’d love to be able to have some rejeuvalac around! What’s your secret? thanks
Do you just drink it straight?
I use quinoa for mine for a gluten-free option. I’ve used it in nut cheese and drink it. Funny I had just made some when you posted this. Thanks!
Jo you can use Buckwheat it isn’t a wheat.
The Ann wigmore institute says some people with gluten sensitivities can have rejuvelac made with wheat, however they make it with cabbage as well, for those who want to avoid the wheat. There is no gluten in wheatgrass, by the way.
We use it in smoothies a lot. I didn’t know you could use buckwheat…hulled right?
Anyways, where did you get that great mason jar topper? I’ll go google them.
xo
Confession: in my 4+ years of raw living, I have not once made some rejuvelac. I may have to use this post as the inspiration I need — thanks Susan!
Thanks so much for reminding me Susan. I’ll start making it again!
I used to make this YEARS ago from Ann Wigmore’s recipe in her 1983 ‘The Hippocrates Diet and Health Program. It’s still around and is a great raw food primer.
Thanks for the recipe.
I’m very new to raw food and have a question. What can you do with the sprouted grains after you pour off the liquid?
Some people use them but I put them in my compost bin.
Ok thanks, good to know. My compost bin is always hungry. Nom, nom, nom.
Thanks for the step by step. I’ve wanted to make this for awhile now. I have a question for step 3, when you place sprouted grain in large jar and cover it with water, are you putting a lid on the jar or are you putting a cover that allows air to circulate within the jar? The picture looks like the jar is ventilated but not sure.
I use a ventilated cover. Cheers!
I always get the bet taste with rye. Wheat somehow doesn’t give the same delicious flavor and I always use the rye in smoothies.
Just tasted my rejuvelac for the first time, and I have a question, I don’t know if it’s stupid or not, but I am not a huge fan of the taste, but I still want the benefits. Will extra flavoring (like lemon or cucumber) destroy or eat away at the benefits of the rejuvelac?
I am making my first batch of rejuvelac this weekend. I’m using quinoa as I can’t have gluten. Excited! Maddie, I fermented some cabbage and carrots last weekend. I’ve been putting a tablespoon or two of the brine in my morning smoothies so I can get that good bacteria. I plan on doing the same thing with the rejuvelac.
I have been making rejuvelac cashew “cheese” for the last 2 months. I mix in no cheese pesto and my family goes nuts over this stuff. I have 2 girls 4 and 7 and they dip everything into this spread, I put it on grilled sandwiches with raw veggies for my husband. It’s a huge hit.
I have so many questions about Rejuvelac, thought this site I found might help other people.
http://users.sa.chariot.net.au/~dna/vegmilk.html
Good idea ChenaRaw thank you!
I think now I will give rejuvelac a try. Thanks for the inspiration.
if I understand this correctly, after you make it you use the foamie stuff on top and drain off the water and reuse the oats? I am new to this.
Linda
You sprout the wheat or other grain of choice (I do not like to use oats). Once sprouted, you use the sprouts and fresh water as per the directions. The liquid is the rejuvelac.