View Full Version : rejuvalac
01-11-2006, 08:50 PM
:confused: Does anyone make rejuvalac? :confused: I did a search on this site & have seen it mentioned (and elsewhere) but I was wondering who is using it & the results you are getting.
I read about Ann Wigmore making it & have heard some pretty great things...just would love some input...Thanks :)
01-11-2006, 11:51 PM
These are the instructions I use to make rejuvelac. I like rejuvelac a lot. It gives me energy, and it digests really well.
1. Rinse, then soak in filtered water 3/4 cup of dry grains for 8-12 hours in a jar with a screen tied over the opening. During this time the grains will expand to 1 cup.
2. Drain and discard the soak water from the grains, then rinse the grains. Keep the jar upside down at a 45 degree angle to full drain and for sprouting.
3. Sprout the grains for 24-36 hours. Rinse the grains two or three time during sprouting. This will yield enough sprouted grain to make one gallon of rejuvelac.
4. Blend the one cup of sprouted grains with two cups of purified water for about five seconds. Pour contents from the blender into a one gallon container and add enough water to make a gallon.
5. Place a screen on top of the one gallon container and let the rejuvelac ferment for 24 hours in a room temperature of 68-80 degrees F. Ferment longer if a stronger rejuvelac is desired.
6. Pour rejuvelac through a strainer to strain out the grains and the sediment that forms on the bottom. Discard or compost the grains and sediment.
How to tell if your rejuvelac is good and what to do if it isn't: After one day or longer of fermentation, the rejuvelac should be perfect. It should have a fermented aroma. At this point, taste it. It should taste slightly sour. If it tastes too bland, you have probably not had the room warm enough or there might not have been enough sprouted grains used. If it tastes spoiled, it probably is. Rejuvelac may spoil if it is fermented too long. Do not drink watery or spoiled rejuvelac.
Slightly watery rejuvelac can be improved by increasing the room termperature, stirring the rejuvelac, and leaving it for up to another 24 hours. There is no correcting spoiled rejuvelac.
01-12-2006, 10:37 AM
:p Thanks so much for the info Veggiemel. I will give it a try. :)
01-12-2006, 03:03 PM
Just a note to lanasq -- you may not want to start off with so much grain -- at least for me, I could not use that much. As of now, I have less than 1/4 cup fermenting.
I put it in my smoothies or my little guy's juice.
It is suppose to be full of B vitimens, which me and my candida are in need of right now.
Hope it works for you.
01-12-2006, 03:12 PM
What kind of grains?
01-12-2006, 09:27 PM
winter red wheat
01-12-2006, 09:56 PM
You can actually use any kind of grain to make rejuvelac; rye and soft winter wheat are common, but you can also use quinoa, hard red winter wheat or any other grain.
01-13-2006, 12:32 PM
:) Thanks everyone for all the input. This is such a great board for learning. :o
08-27-2008, 04:13 AM
I was searching for rejuvelac information when I came across this forum. What a great place! I made and drank rejuvelac years ago, and I want to start again, but I couldn't quite remember the recipe. I don't think I used to let my wheat berries sprout.
I'm hoping the rejuvelac will help with my wheat allergy which has come back to bother me recently, so I wanted to try a non-wheat grain as the base. Has had success using barley? Pearl barley specifically. I'm finding it hard to find wheat berries here in New Zealand.
Thanks VeggieMel for mentioning Quinoa, I have found some at a health food grocer, so I'll try using that also.
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