REJUVELAC

How to make rejuvelac, an enzyme rich, probiotic living drink. Sometimes it is slightly fizzy. Rejuvelac should taste slightly sweet, grassy, subtle, a little tart (acidic), not too sour

A rich source of friendly bacteria to heal your digestive system

Delicious, inexpensive and easy to make

You can make rejuvelac with whole wheat, oats, rye, barley, millet, buckwheat, rice and other grains. My best results have been with wheat and rye

Drink it as a digestive aid, a detoxifier, and use it as a 'starter' for other fermented foods such as raw nut and seed sauces, cheeses and essene breads

Rejuvelac contains eight of the B vitamins, vitamins E and K, and a variety of proteins, dextrines, carbohydrates, phosphates, saccharines and amylases. It is rich in enzymes that assist both your digestion, and the growth of friendly bacteria such as lactobacillus bifidus. Lactobacillus produces a lactic acid that helps your colon maintain its natural, vitamin producing facility. It also helps cleanse your intestinal tract

Rejuvelac will store in the refrigerator for weeks or months, gradually getting stronger and more acidic

INGREDIENTS

2 cups of organic wheat berries (grains) or other whole grains
Spring or filtered water

REJUVELAC RECIPE

Step 1 - Sprout the grains
Soak the wheat grains (berries) for about 8 hours after washing them well and discarding any dead, broken or discoloured berries. After the period of soaking, keep the berries damp but not wet. Rinse them 2-3 times per day. The berries will take about 2 days to sprout 1 cm, depending on the temperature, their quality, the water you use and other factors

Step 2 - Make the rejuvelac
After the grains sprout about 1 cm, put them in a container and just cover them with spring or filtered water. Keep the container in a quiet dark place. After two days, pour off the first batch of Rejuvelac. Drink it immediately, or store it tightly capped in the fridge

Add fresh water to the soft seeds so they are just covered, and after a further 1-2 days pour off your second batch. You can repeat this process a couple of times, with each batch getting weaker, sourer and more insipid

The second and subsequent batches of rejuvelac sometimes have a white bubbly scum on the surface. I scrape it off and throw it away, and it doesn't seem to affect the drink. Check the smell, and of course if there is the slightest sign of blue / green / black mould throw the whole lot away

Warmer temperatures in summer will decrease the fermenting times by as much as a third