2 cups soft wheat berries (rye, buckwheat, quinoa, or millet can also be used)
- Soak the berries overnight in a large jar of pure water.
2. In the morning, drain the water from the wheat, but do not rinse the berries. Allow the wheat to sprout for 2 days, still without rinsing.*
3. When the white sprout tails begin to show, add 6 cups of pure water, cover the jar with cheesecloth or a paper towel, and set it in a warm location. (73 degrees F. is ideal) to ferment for 24 hours.
4. Strain the Rejuvelac liquid into another container and store it in the refrigerator, where it will keep for several weeks.
The same batch of sprouts can be soaked three more times, in 4 cups of water rather than 6, to yield more Rejuvelac, and then they can be composted or thrown out to the birds and squirrels.
When Rejuvelac is properly prepared, which is not difficult, it is cloudy with a faint yellow color. It has a lemon-like tartness, with a hint of a yeasty flavor. As the liquid is fermenting tiny bubbles occasionally rise through it and can produce a slight carbonated quality. The formation of a white foamy layer on top of the Rejuvelac is normal; this portion is not harmful to drink, but it can be strained off if desired.
If Rejuvelac ferments too long, it can develop a slight sourness. If the sprouting period is too long, the liquid can be either excessively sour or sweet. Sometimes the liquid becomes contaminated with the wrong bacteria, the grain is too old, or the weather is too humid. If your Rejuvelac doesn’t taste right, just compost it and try again.
Some people get digestive discomfort from Rejuvelac. If that’s the case for you, drink pure water instead. The vast majority of people do not experience difficulty of any kind. They are soon looking for more Rejuvelac to drink!
-adapted from Rawsome, by Brigitte Mars
* If you are new to sprouting, click here for more information.