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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{ 224 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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Rajni May 29, 2015 at 10:31 pm

Hi Susan, I have been making rejuvelac for 5 months. I was doing very well but for past couple of weeks my rejuvelac gets really cloudy and does not smell good. I ended up throwing away two batches. It looks like it rots before it can ferment. I have the same batch of wheat and follow the same procedure. Is this expected in warm weather, if yes what should I do to fix it? I drink rejuvelac every day and need it for my digestive health. I will really appreciate some help……..thanks

regards
Rajni

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Tames August 18, 2015 at 7:42 am

If you have been using the same grains all along, it’s possible that it’s some problem with how you have stored your grains, maybe moisture, mould, etc..

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Madu June 5, 2015 at 6:45 pm

I have been making and drinking Rejuvelac for the last four years. I use hard fresh organic wheat and I buy these berries from http://www.sprouting.com. I make sure the fermentation takes place in less than 75 degrees and I use only fresh filtered water for the process. I did not have success with soft wheat berries bought from a bulk store where these are kept in open bins for a long time and can get contaminated.

Madu

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Becky June 20, 2015 at 5:44 am

I have celiac disease. Can I make rejuvelac with something other than wheat berries?

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Susan June 20, 2015 at 9:52 am

Yes! In step one of the directions, there are other grains suggested. Cheers!

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fred richer June 27, 2015 at 4:01 am

Becky i don’t think there is any gluten in rejuvelac or in wheatgrass.

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Susan June 29, 2015 at 3:35 pm

Hi, Fred, I know that many people who are gluten intolerant will use other grains for rejuvelac. Cheers!

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Robert June 26, 2015 at 8:48 am

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.

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fred richer June 27, 2015 at 4:05 am

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.

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Tames August 18, 2015 at 7:45 am

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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Silvia July 8, 2015 at 7:43 pm

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

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Susan July 10, 2015 at 8:00 pm

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

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Karen August 25, 2015 at 8:14 am

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.

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Kim July 9, 2015 at 2:10 am

Hi,

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

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