Rejuvelac can be used to make tangy Cultured Vegan Cheeses (recipe to follow at a later date) or drink as a gut enhancing fermented beverage.
The key to sprouting is to have good air circulation, keep the seeds moist, (not wet) and to not let the seeds dry out.
Ingredients/Equipment
- ½ cup organic wheat* or rye*
- 1 ½ cups water, for soaking
- 3 cups filtered water, to make the rejuvelac
- sieve
- bowl
- 1 jar, (like a Mason 1 liter/quart)
- cheese cloth with rubber band to secure or a mesh lid
Step One – Soak and Sprout
Put the wheat in a glass bowl, add water and let soak overnight. (minimum 8 hours or as long as 12 hours) In the photo below, I have wheat on the left and rye on the right.
Drain and discard the soaking water and place the sieve over a bowl. Leave the sieve uncovered. (To prevent the seeds at the bottom of the sieve from getting water logged I blot the sieve on a clean tea towel, before placing it over the bowl).
Check on the seeds after 4 to 5 hours. While observing the moisture, lift up the sieve and give the seeds a gentle shake. You want the seeds to remain moist. As needed rinse the berries 2 to 3 times a day, each time making sure to drain them well and blot the bottom of the sieve. If you won’t be able to check them before they might dry out, then loosely cover them with plastic wrap. (This can work well during the overnight stage).
Depending on your room temperature, sprouts can be ready within a day or two. The sprouts are ready when the tails are ¼‑½”/6-12mm long. In the photo below the sprouts were ready within 30 hours.
Step Two – Making the Rejuvelac
Transfer sprouts to a jar and add the filtered water. Cover jar with the 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 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.
Making a second batch is simple. Just add 3 cups of filtered water to the same sprouts in the jar, however this time brew for only half the time.
Rejuvelac can be used to make Cultured Vegan Cheese (recipe to follow at a later date) or drink as a gut friendly probiotic beverage.
Notes
- Others grains can be used like millet, quinoa and brown rice. They all have different flavor profiles.
- Grains must be in their whole form. If cracked or broken they will not sprout.
- Make sure your equipment is clean to prevent contamination.