REJUVELAC
An enzyme rich, living drink. Usually slightly fizzy.
Rejuvelac should taste sweet, grassy, subtle and slightly tart, not sour and unpleasant.
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, and reduce the
build-up of sludge on your colon’s walls.
INGREDIENTS
2 cups of organic wheat berries (grains) or other whole grains
Spring or filtered water
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.
|
