📝 About This Recipe
A cornerstone of the living foods movement, Rejuvelac is a vibrant, probiotic-rich tonic crafted from the gentle fermentation of sprouted whole grains. It possesses a clean, slightly tart, and citrusy flavor profile with a refreshing effervescence that cleanses the palate. This golden liquid is not only a nutritional powerhouse but also serves as the essential 'starter' for crafting artisanal vegan nut cheeses.
🥗 Ingredients
The Sprouting Base
- 1 cup Organic Soft Wheat Berries (Ensure they are raw and un-irradiated for sprouting)
- 2 cups Filtered Water (For the initial soaking phase)
The Fermentation Phase
- 6 cups Filtered Water (Chlorine-free water is essential to protect the microbes)
- 1 strip Lemon Peel (Optional; organic and pith-removed for a bright note)
Equipment & Sanitation
- 1 Glass Half-Gallon Jar (Sterilized with boiling water)
- 1 piece Cheesecloth or Mesh Sprouting Lid (To allow the culture to breathe)
- 1 Rubber Band (To secure the cloth)
👨🍳 Instructions
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1
Begin by thoroughly rinsing the wheat berries in a fine-mesh sieve under cool running water until the water runs clear, removing any dust or debris.
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2
Place the rinsed wheat berries into your sterilized glass jar and cover with 2 cups of filtered water. Let them soak at room temperature for 8 to 12 hours (overnight).
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3
Drain the soaking water (which can be used to water plants!) and rinse the berries again. Drain thoroughly so the berries are moist but not submerged.
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4
Cover the jar with the cheesecloth or mesh lid and secure with a rubber band. Tilt the jar at a 45-degree angle in a bowl to allow any excess moisture to drain away while maintaining airflow.
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5
Rinse and drain the berries twice daily (morning and evening). Within 1 to 2 days, you will see tiny white 'tails' (sprouts) emerging from the grains.
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6
Once the sprouts are about 1/8th of an inch long, rinse them one final time and place the sprouted grains back into the clean half-gallon jar.
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7
Add the 6 cups of filtered water and the optional lemon peel to the jar with the sprouts. This begins the actual fermentation of the Rejuvelac.
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8
Cover the jar with the cheesecloth again and place it in a cool, dark corner of your kitchen (out of direct sunlight) for 24 to 48 hours.
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9
Swirl the jar gently once or twice a day. You will notice the water becoming cloudy and tiny bubbles rising to the surface; this is the sign of a healthy fermentation.
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10
Taste the liquid after 24 hours. It should be tart, slightly lemony, and earthy. If it tastes like plain water, let it ferment for another day. It should never smell 'rotten'—only sharp and clean.
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11
Once the desired flavor is reached, strain the liquid into a clean glass bottle or carafe, discarding the spent grains or adding them to your compost.
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12
Seal the bottle and refrigerate immediately. The cold temperature slows the fermentation and preserves the flavor for up to one week.
💡 Chef's Tips
Always use filtered, chlorine-free water, as chlorine can inhibit the growth of the beneficial bacteria needed for fermentation. You can reuse the same sprouted grains for a second batch; simply add fresh water and ferment for only 24 hours the second time. If the liquid develops a fuzzy mold or a putrid, foul odor, discard it and start over with fresh grains and a sterilized jar. Wheat berries are traditional, but you can successfully make Rejuvelac with quinoa, rye, or buckwheat for a gluten-free variation. Keep the fermentation temperature between 65°F and 75°F; higher temperatures will speed up the process significantly and may affect the flavor.
🍽️ Serving Suggestions
Drink 4 ounces chilled in the morning on an empty stomach as a digestive tonic. Use it as the liquid base for a green smoothie to add a probiotic boost and a tangy kick. Mix with a splash of apple juice and a pinch of cinnamon for a refreshing afternoon mocktail. Use it as a 'starter' culture for making fermented cashew or almond cheese to provide that authentic 'aged' tang. Whisk into a salad dressing with tahini and garlic for a creamy, cultured vinaigrette.