📝 About This Recipe
A cornerstone of the living foods movement popularized by Dr. Ann Wigmore, Rejuvelac is a vibrant, probiotic-rich tonic crafted from fermented sprouted grains. It offers a clean, lemony, and slightly earthy flavor profile with a natural effervescence that cleanses the palate and aids digestion. This versatile ferment is not only a refreshing health beverage but also serves as the essential 'starter' for crafting artisanal vegan nut cheeses and cultured plant-based butters.
🥗 Ingredients
The Grains
- 1 cup Soft Winter Wheat Berries (Organic, non-GMO, and un-hulled for best sprouting results)
- 1/2 cup Rye Berries (Optional, adds a deeper, more robust earthy flavor)
The Liquid Base
- 6 cups Filtered Spring Water (Chlorine-free to ensure healthy bacterial growth)
- 1 strip Fresh Lemon Peel (Optional, for a brighter citrus aroma)
Sanitation & Equipment
- 1 Glass Half-Gallon Jar (Sterilized with boiling water)
- 1 piece Cheesecloth or Sprouting Lid (Must be breathable to allow gas exchange)
- 1 Fine Mesh Sieve (Stainless steel or nylon)
👨🍳 Instructions
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1
Thoroughly rinse the wheat and rye berries in a fine-mesh sieve under cool running water until the water runs completely clear, removing any dust or debris.
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2
Place the cleaned grains into your sterilized glass jar and cover with 3 cups of filtered water. Let them soak for 8 to 12 hours (overnight) at room temperature to awaken the dormant seeds.
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3
Drain the soaking water (which is full of tannins) and rinse the grains again. Secure the cheesecloth or sprouting lid over the mouth of the jar.
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4
Invert the jar at a 45-degree angle in a bowl or draining rack, allowing any excess moisture to drip out while letting air circulate. Keep it in a cool, dark spot.
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5
Rinse and drain the grains twice a day (morning and evening) for the next 1-2 days. You are waiting for a tiny white 'tail' (the sprout) to emerge from the grain.
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6
Once the sprouts are about 1/8th of an inch long, the grains are ready for the fermentation phase. Do not let them grow into long grass.
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7
Place the sprouted grains back into the clean half-gallon jar and add 6 cups of fresh filtered spring water. If using the lemon peel for aroma, add it now.
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8
Cover the jar with the breathable cheesecloth and secure it with a rubber band. Place the jar on your counter out of direct sunlight.
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9
Allow the mixture to ferment for 24 to 48 hours. You will notice the water becoming cloudy and tiny bubbles rising to the surface; this is the sign of active fermentation.
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10
Give the jar a gentle swirl once or twice a day to prevent any mold from forming on the surface of the floating grains.
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11
Taste the liquid after 24 hours. It should be tart, slightly lemony, and have a mild yeast-like aroma. If it tastes like plain water, let it ferment for another 12-24 hours.
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12
Once the desired flavor is reached, strain the liquid into a clean glass pitcher or bottle, discarding the spent grains (or composting them).
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13
Seal the bottle and refrigerate immediately. The cold temperature slows the fermentation and helps the liquid develop a crisp, refreshing finish.
💡 Chef's Tips
Always use filtered, non-chlorinated water, as chlorine can kill the beneficial bacteria needed for fermentation. If the mixture develops a foul, 'rotten' smell or visible fuzzy mold, discard it immediately and start over with sterilized equipment. You can reuse the same sprouted grains for a second batch of Rejuvelac; the second batch usually ferments faster (about 24 hours). Experiment with different grains like quinoa, buckwheat, or kamut for varying flavor profiles and gluten-free options. Ensure your kitchen temperature is between 68°F and 75°F; higher temperatures will accelerate fermentation and may lead to souring too quickly.
🍽️ Serving Suggestions
Serve chilled in a tall glass with a squeeze of fresh lime and a sprig of mint for a probiotic mocktail. Use it as the liquid base for green smoothies to add a tangy nutritional boost. Mix with equal parts apple juice for a kid-friendly version of a sparkling cider. Utilize it as a 'culture' by blending 1/2 cup with soaked cashews to begin the process of making fermented vegan cheese. Splash it into homemade gazpacho or cold soups for a bright, acidic lift.