Rejuvelac

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Rejuvelac
Course drinks
Servings
Ingredients
Course drinks
Servings
Ingredients
Instructions
  1. Place your wheat grains in a glass container and top with water. I like to use a kilner jar because it has a lid that can either let air in or can be tight fitting, depending on the stage of the fermentation.
  2. Leave for 12-24 hours.
  3. Strain the water. You can do it through the colander. The easiest way, I have discovered is to close the lid of the Kilner jar (without the rubber ring) and tip the whole thing upside down. The water pours out and all the grains will stay in the jar.
  4. Rinse the grains by filling the jar with clean water and straining it again
  5. Rinse the grains every 12 hours until you see them sprouting. This will take 2-3 days.
  6. Top up the grains with filtered water and leave until the water becomes cloudy
  7. This cloudy water is the Rejuvelac for you to drink. If the taste is not to your liking, you can mix it with kambucha or other beverage of choice.
  8. After producing the first batch of rejuvelac, you can keep on topping it up with water and have an almost endless supply. Until there's nothing left but the husk of the grains, you'll be getting new batches of rejuvelac.
  9. Once the first batch of rejuvelac has been collected, you can jazz it up a bit by adding different flavours. I like to add turmeric and ginger as I do to practically all my ferments. You can add peal of organic fruit, which you would otherwise through away. You can top up the grains with coconut water or kambucha. At this stage, I like to add the rubber ring to the lid so that its tight fitting. This allows for the gas to build up and I like the fizz that it creates. Once you've experimented, you'll discovery what taste works for you.
Recipe Notes

For more ideas go to advanced fermented enzyme drink.