Lately I started to get into fermentation. Raw seed cheese became one of my favorite side ingredients for my salads. For cheeses you need a fermentation starter. One of the best is homemade rejuvelac.
Rejuvelac is a non-alcoholic fermented liquid made from sprouted grains. Through fermentation it starts to cultivate healthy probiotics. If you enjoy it as a drink it has a flavour that is lemony, sharp and slightly tangy, with a mild earthy aroma. Your digestive system will benefit greatly and there is no need to spend your money on supplements anymore.
To have a pot of this goodness at your kitchenette is a great habit! Its fun to ferment all kinds of veggies or seeds. Especially Ann Wigmore promoted to have a daily portion. She reinvented rejuvelac from the Romanian recipe for Borş.
So here the recipe for making this magic liquid!
- Start with one cup soft wheat berries. You can also use rye, quinoa, buckwheat, or other grains. Wheat, rye and quinoa seem to make the best rejuvelac. Place the wheat berries in a sprouting jar with a screen top and fill with water.
- Soak the grain for 24 hours. Drain off water, leave berries in jar and rinse two to three times a day until little sprout tails appear.
- Place sprouted grain in large jar with a top that allows air to circulate. Add 4 cups water and let sit on the counter for 2-3 days
- You will notice that the water will get cloudy and little bubbles will start forming.
- Taste…it should taste mild with a hint of lemon. Strain the rejuvelac off of the wheat berries and store in covered glass container in the refrigerator. It will keep for at least a week, just make sure it still smells and tastes fresh. You can reuse the wheat berries to make a second batch. It will only take a day.
Illustration by me