Rejuvelac is a gut enhancing fermented beverage full of probiotics. It is easily made from sprouted grains. For inspiration to use rejuvelac in making tangy, flavorful vegan cheese check out Artisan Vegan Cheese by Miyoko Sshinner.
The key to sprouting is to have good air circulation. During the sprouting process, it’s important for the seeds to stay moist. They can’t dry out nor can they be saturated. The types of seeds used and the room temperature will also be a factor on how quickly the moisture evaporates and how fast the seeds will sprout.
Ingredients/Equipment
- ½ cup organic grain*
- 1 ½ cups water, for soaking
- 3 cups filtered water, to make the rejuvelac
- sieve
- glass bowl or jar (to soak the grain in)
- 1 jar, (like a Mason 1 liter/quart)
- cheese cloth with rubber band to cover jar or a mesh lid
Step One – Soak
Put the grain in a bowl or jar, add water and let soak for a minimum of 8 hours or as long as 12 hours. In the photo below, we have two grains soaking. We have wheat on the left and rye on the right.
Step Two – Sprouting
Using a sieve, drain the soaking water, rinse the grain under running tap water then place the sieve over a bowl. (There will be water that will puddle to the bottom of the sieve. To prevent these seeds at the bottom from getting water logged, blot the sieve on a clean tea towel, before placing it over the bowl). Leave the sieve uncovered.
After 4 to 5 hours, check on the seeds to observe the moisture. Do this by lifting up the sieve and giving the seeds a gentle shake. Look to see if the seeds are still moist. If they are still fairly moist, leave them for another hour or two, otherwise give them a rinse. Usually the seeds need to be rinsed 3 times a day. (morning, noon and night) Each time you rinse, make sure to drain them well and blot the bottom of the sieve. Tip; if you know you won’t be able to check them before they might dry out, then cover them with a clean tea towel or loosely cover the sieve with a plastic wrap.
The sprouts are ready when the tails are ¼ to ½ – inch long (6-12mm). This can be as soon as 36 hours or it can take as long as 3 to 4 days. Do NOT grow long tails as the sprouts will be bitter.
Step Three – Making the Rejuvelac
Transfer sprouts to a jar and add the filtered water. Cover jar with about 4 layers of cheesecloth and secure it with a rubber band or use a mesh lid. This is important as the Rejuvelac needs to breathe while keeping potential contaminants out. Leave at room temperature and out of sunlight for at least 24 hours. For fuller flavor let sit for as long as 3 days. The water will turn cloudy and bubbles will start to form. Rejuvelac has a pleasant smell and lemony flavor.
Strain the Rejuvelac and put it into another jar. Cover and keep in refrigerator up to 3 to 4 weeks.
The leftover sprouts will make a second batch of rejuvelac. Simply add another 3 cups of water to the sprouts and ferment for only half the time.
Notes
- Wheat and rye are very common grains to make rejuvelac however other grains like millet, quinoa and brown rice can also be used. Each grain has it’s own unique flavor profile.
- Grains must be in their whole form. If cracked or broken they will not sprout.
- Make sure your equipment is clean to prevent contamination.