Easy-to-make fermented probiotic drink which is an essential ingredient for making cheeses culture properly. “Rejuvelac contains eight of the B vitamins, vitamins E and K, and a variety of proteins, dextrines, carbohydrates, phosphates, saccharines and amylases. Sometimes it is slightly fizzy. Rejuvelac should taste slightly sweet, grassy, subtle, a little tart (acidic), not too sour.” – It’s used in this Cashew Chèvre.

Makes 4 Cups

1 C whole grains (rye, wheat berries, brown rice, or whole oat groats)
8 C water, divided

In a large bowl, soak the grains in 2 cups of water for 8-12 hours. Drain and repeat. Continue to soak until grains sprout, then drain thoroughly.

In a wide-mouth quart-sized jar, add the remaining 4 cups of water and sprouted grains. Cover loosely with a clean towel and let sit on the counter for about 2 days until a white-ish liquid forms. Strain and discard the grains, reserving the liquid, which is the rejuvelac. It should have a tart lemony taste. Store covered in the fridge and it will keep for at least 10 days – keep tasting/smelling for freshness. *I’ve heard a batch of whole grains can be reused and make 2 batches of rejuvelac, but I have not tested that.


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