📝 About This Recipe
Rejuvelac is a vibrant, enzyme-rich tonic made from fermented whole grains, popularized by health pioneer Ann Wigmore. This effervescent beverage boasts a mild, lemony tang and a refreshing earthy finish, serving as a powerful probiotic powerhouse for digestive health. It is not only a restorative drink on its own but also the secret 'mother' ingredient used to culture artisanal vegan cheeses.
🥗 Ingredients
The Grains
- 1 cup Soft Winter Wheat Berries (organic, non-GMO, and un-hulled for best sprouting results)
- 2 cups Filtered Water (for the initial soaking phase; must be chlorine-free)
The Fermentation Base
- 6 cups Filtered Water (room temperature, used for the actual fermentation)
- 1/2 piece Lemon (optional; used only for cleaning the equipment)
Optional Flavor Infusions (Post-Fermentation)
- 1 inch Fresh Ginger (peeled and sliced thin)
- 4-5 pieces Fresh Mint Leaves (slapped to release oils)
- 1 teaspoon Raw Honey or Agave (per glass if a sweeter profile is desired)
👨🍳 Instructions
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1
Thoroughly rinse the wheat 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 rinsed grains into a clean half-gallon glass mason jar and cover with 2 cups of filtered water. Ensure the water is chlorine-free, as chlorine can inhibit the growth of beneficial bacteria.
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3
Secure a piece of cheesecloth or a sprouting lid over the mouth of the jar with a rubber band. Let the grains soak at room temperature in a dark corner of your kitchen for 8 to 12 hours.
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4
Drain the soaking water (which can be used to water plants!) and rinse the grains again with fresh filtered water. Drain thoroughly, ensuring no stagnant water remains at the bottom.
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5
Invert the jar at a 45-degree angle in a bowl or a sprouting rack to allow air circulation and continued drainage. Rinse and drain the grains 2-3 times a day.
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6
Continue the rinsing cycle for 1-2 days until you see tiny white 'tails' (sprouts) emerging from the wheat berries. They should be about 1/8 inch long.
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7
Once sprouted, give the grains a final rinse and place them back into the clean half-gallon jar. Add the 6 cups of room-temperature filtered water.
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8
Cover the jar again with cheesecloth and place it in a spot away from direct sunlight. Let it sit undisturbed for 24 to 48 hours.
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9
Check the liquid after 24 hours. The Rejuvelac is ready when the water looks cloudy, has a few tiny bubbles rising to the top, and smells pleasantly tart and lemony.
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10
Carefully strain the liquid into a clean glass pitcher or bottle, separating it from the spent grains. This liquid is your first batch of Rejuvelac.
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11
You can reuse the same grains for a second batch! Simply add 6 more cups of filtered water to the jar and ferment for only 24 hours this time.
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12
Seal your finished Rejuvelac and store it in the refrigerator. It will keep for up to one week, though it is most potent when consumed within the first 3-4 days.
💡 Chef's Tips
Use only organic grains to ensure there are no pesticide residues that could stall the fermentation process. If the liquid smells putrid, 'cheesy' in an unpleasant way, or shows signs of fuzzy mold, discard it and start over with sterilized equipment. Temperature matters: in summer, fermentation happens much faster (sometimes in 12-18 hours), while in winter it may take the full 48 hours. Sterilize your jars with boiling water or a light wipe of lemon juice before starting to ensure a clean environment for the 'good' bacteria. You can substitute wheat berries with rye, barley, or even quinoa for a gluten-free version.
🍽️ Serving Suggestions
Enjoy a 4-ounce glass chilled on an empty stomach in the morning for maximum digestive benefits. Mix with a splash of fresh apple or cranberry juice for a refreshing probiotic spritzer. Use it as the liquid base for green smoothies to add a tangy nutritional boost. Utilize it as a starter culture for making fermented nut cheeses like cashew brie or almond feta. Add a squeeze of fresh lime and a pinch of sea salt for a savory, electrolyte-rich recovery drink.