Rejuvelac
It is a fermented drink made from sprouting whole wheat, rye, quinoa, barley, millet, buckwheat or other raw grains. It contains beneficial probiotics, vitamins B, K and E, proteins and enzymes that are beneficial to your digestive system, promoting a healthy intestinal environment
INGREDIENTS:
- ¾ cup of organic whole grain ie; rye, quinoa, barley, millet
- 6 cups filtered water
METHOD:
- Soak the grains in water for 8 – 12 hours.
- Drain off the water, rinse well. Place the grain in a sprouting vessel or alternatively place in a nut milk bag and tie to a cupboard with a bowl underneath to catch any drips. Rinse two to three times a day until little sprout tails appear.
- Add the sprouted grain to a large 2 litre glass jar with 6 cups of water. Cover with a breathable cloth and secure with a rubber band. Place the jar in a low light area of the kitchen for 1 – 3 days. The fermentation time will depend on the humidity of your kitchen.
- Stir the jar once or twice a day. You will notice that the water will get cloudy and little bubbles will start forming. Taste test every day, it should taste clean and fresh with a hint of lemon.
- Strain the rejuvelac and store in a covered glass container in the fridge. It will keep for at least a week, just make sure it still smells and tastes fresh. You can reuse the grain to make a second batch. It will only take a day to ferment.
- Once you have strained off the second batch, consider the grains spent, throw on your compost pile and start again with new grains.
Notes: Rejuvelac tastes like the whey drained from yoghurt – tart and fresh. The smell should be just a little earthy. If the taste or the smell is strongly earthy, you should discard it. It’s natural for a layer of white foam to form on top, which you can drink or skim off.
Rejuvelac can be flavoured with pieces of lemon, lime, orange, ginger, spices, etc.
As well as being a great probiotic drink, Rejuvelac may also be used as a starter for sourdough bread, and nut and seed cheese
