Rejuvelac Recipes

Steps:

• In a large bowl, soak grains in 2 cups of water for 8-12 hours. Drain and rinse.
• Repeat soaking procedure until you see the grains start to sprout. Then drain thoroughly.
• In a wide mouth jar or bowl, add 4 cups of water and sprouted grains. Cover loosely with towel and let sit for 2 days until a white liquid forms.
• Strain grains reserving white liquid. (This is your rejuvelac.)
• The rejuvelac is ready when it has a tart lemon taste. Best when chilled if drinking directly.
• (Toss out the grains -- or hopefully compost.).

Steps:

• In the evening, place the wheat or rye berries in a sprouting jar, and fill the jar with water. Let stand overnight. The next morning, drain the berries and spread them on a sprouting rack (a plastic or glass rectangular container lined with wet paper towels can be substituted). Leave them to sprout for 1 to 2 days, rinsing them 3 times a day. They are ready when 1/4-inch tails have emerged.
• Place the sprouts in a wide container with at least 3-inch-high sides and add 4 cups filtered water. Let stand in a warm spot for 12 to 14 hours, or until the liquid smells slightly fermented.
• Strain off the liquid (this is the Rejuvelac) into a clean jar. Use immediately, or cover tightly and store in the refrigerator for up to 5 days. The same sprouts may be used 3 more times to make additional Rejuvelac.