Rejuvelac is one of the classic probiotic drinks that became popular in the early days of the Hippocrates Institute, under the influence of Dr. Ann Wigmore.
She describes it as a "fermentation of sprouted grains creating a high enzymatic activity." Many people, since then, have been using this slightly sour, lemony liquid to improve digestion. It adds beneficial enzymes that help to break down the food we eat. This is especially helpful when eating a lot of cooked food, which destroys enzymes needed for appropriate digestion.
Like the name implies, rejuvelac is "rejuvenating!" It is a "super sprout drink", made from sprouted grain, which provides a highly concentrated source of potent energy. We use sprouted kamut, but many people traditionally use wheat berries. (Used to grow wheatgrass.)
Usually, when we make our sprouted grain bread recipe, we have some sprouted grains left over. Making rejuvelac is the perfect way to use them because you only need 1/4 C for one mason jar's worth of liquid.
I usually make a batch of it, from time to time, and keep it in the fridge. It is quite refreshing on a hot summers day and is a great help when feeling constipated or bloated. It tends to move things through rapidly, so you don't want to drink glasses and glasses, if you know what I mean.
I usually drink a shot glass size. My husband and I joke that it is my "superhealth" version of alcohol. (Since I don't prefer kombucha, like he does.) I guess you could say it gives me a "buzz" by inoculating my colon with friendly flora and turbo boosting my enzyme levels.
Health Benefits of Rejuvelac
The chemist Harvey Lisle did extensive research on this fermented drink, which concluded a number of health benefits.
provides friendly bacteria
moves and cleans the bowels
removes toxins
restores health by moving excess waste
It is found by Lisle to be rich in proteins, carbohydrates, destrines, phosphates, lactobacillus, aspergillis oryzae (breaks down glucose), B complex vitamins, Vit C, and Vit E.
Rejuvelac Recipe
Sprouting the Grain
To make your rejuvelac you will need to sprout the grains first before you ferment them in water. This is the key, because the sprouts have way more energy and nutrients than the original seed. This is the super nutrition you want in your final drink.
You will need to sprout your grains a few days in advance before you make this recipe. For grain sprouting instructions go to our jar sprouting page.
1/4 cup whole sprouted kamut
3/4 quart spring water/filter water
Sterilize your jar in hot water.
Place 3/4 quart of water and 1/4C sprouted grain in blender.
Blend by pulsing for just a second.
(Breaking up the grain this way speeds up fermentation time.)
Pour into a quart jar.
Cover your quart jar with a sprout lid and cloth or lay a mason jar lid over the top.
(The important thing is to not seal the jar tight, you want it to be loose, like when your making miso or a sauerkraut recipe.)
Store on a counter top or in a cupboard, but keep out of direct sunlight.
Swirl the jar a couple times a day to move things around a bit.
Allow to ferment for 2-5 days, or until a white, froth layer forms on the top.
Store in the refrigerator for up to 2 weeks, sometimes more.
The incubation time depends on the temperature of the space around it. Warmer temps quickly ferment it. They also have a tendency to make it "go bad". This is because certain bacteria you don't want in your rejuvelac thrive in warmer temperatures. You will know it by the smell, there is no doubt when it goes bad. So, if this is the case, discard it and start again. You can add a little lemon juice to help prohibit the growth of unfriendly bacteria that may be present in the air.
Like all fermented foods the end result of your recipe should smell pleasant. It should also smell yeasty (in a good way) and will be slightly cloudy. There will be a bit of white, bubbling foam at the top, this is how you know it is done.
Alternative method:
The other way to make this recipe is to simply add the sprouted grain to your water without blending. It just takes a bit longer to ferment. If you are in warmer temperatures this method might work best. I like to blend it slightly because it seems to give it more flavor.
Drink rejuvelac before or between meals for optimal benefits. I like to drink it a few hours before bed time to implant some friendly flora while I sleep.
The chemist Harvey Lisle did extensive research on this fermented drink, which concluded a number of health benefits.
Sprouting the Grain
The incubation time depends on the temperature of the space around it. Warmer temps quickly ferment it. They also have a tendency to make it "go bad". This is because certain bacteria you don't want in your rejuvelac thrive in warmer temperatures. You will know it by the smell, there is no doubt when it goes bad. So, if this is the case, discard it and start again. You can add a little lemon juice to help prohibit the growth of unfriendly bacteria that may be present in the air.
