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Rejuvelac Instructions

HOW TO MAKE REJUVELAC

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CREATIVE HEALTH INSTITUTE’S METHOD

This method is good if there are temperature fluctuations.  It makes a tarter, more flavorful Rejuvelac than the whole berry method.  Also, because more of the seed is exposed to water, fermentation is more complete.  This results in a Rejuvelac that is nutritionally superior to other methods.

1. Soak wheat seeds for 10-12 hours (soft variety preferable).
2. Drain.  Let sprout for at least one full day (until you see a tail).  Rinse twice a day.
3. Grind sprouted seeds in a blender.
4. Put one cup ground seed sprouts into a gallon jar and fill with water.
5. Let stand at room temperature (68-72 degrees), stirring twice daily for 2 to 4 days.  If the temperature of the room is higher, fermentation occurs more quickly.  Rejuvelac may be ready in as little as 1 day.

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WHOLE BERRY METHOD

1. Soak wheat seeds for 10-12 hours (soft variety preferable) in a gallon jar.
2. Drain.  Let sprout for at least one full day (until you see a tail).  Rinse twice a day.
3. Pour water over the sprouted wheat seeds in the jar.  Use approximately 3 times the amount of water as there are wheat seeds.
4. Cover the jar with wire mesh or cheese cloth.  Keep at room temperature for 48 hours.
5. You now have your first batch of Rejuvelac.  Pour the liquid into another jar for drinking.  Ideally drinks should be at room temperature, so have some Rejuvelac at room temperature in a pitcher or decanter and refrigerate the amount not needed.  Rejuvelac will keep for several days if refrigerated.  Use Rejuvelac whenever blending because its vitamin E content acts as an antioxidant.
6. Use the leftover wheat seeds to make 2 more batches of Rejuvelac.  Start at step 3 again, but soak for 24 hours each time instead of for 48 hours, then discard the wheat seeds.

Pink Champagne

HOW TO MAKE “PINK CHAMPAGNE” FROM REJUVELAC

1. Put some uncooked honey in a bowl (about 1/8 cup per quart of Rejuvelac). 
2. Pour some Rejuvelac onto the honey and mix thoroughly to dissolve the honey.
3. Pour the mixture into the jar of Rejuvelac and let stand at room temperature for 12 to 24 hours.
4. Add a small amount of beet juice to give it a pink color

Sauerkraut

1 Gallon Sauerkraut

- 2 large heads of cabbage, red, white or mixed
- 1 beet (optional)
- 3 - 4 ground juniper berries (optional)
- 2 - 3 ounces dulse, arame, or seaweed of your preference, soaked and cut up (optional)
- 1 tsp. kelp (optional)
- 1 tsp. caraway seed ground

1. Grate cabbage and beet in a standard sized grater or food processor. Save 2 or 3 outer cabbage leaves to cover sauerkraut.

2. Place grated cabbage and beet in a sturdy bowl or pail. Don’t fill for easier pounding.

3. With heavy object, baseball bat, 2x4, masher, etc., pound cabbage so the fibers break down and some juice flows out…enzymes are thus set free. Pound 10 to 15 minutes so that each shred is translucent. This can be accomplished faster by using a Champion juicer to grind the cabbage. The more you pound, the more of a smooth velvety taste the sauerkraut will acquire.

4. Mix in rest of ingredients.

5. Place in a gallon sized crock, then cover completely with outer cabbage leaves. Put a plate on top of the leaves and a weight, such as a brick, on top of the plate. Cover the crock with a towel and set it in an evenly heated (55 – 75 degrees), dark, quiet corner for 6 or 7 days.

If no crock is available substitute a wide-mouth, preferably dark, glass jar. Tamp cabbage down and place the outer leaves on top. Place a weight on top and cover the jar with a plastic bag. Put a paper bag on top of that (sauerkraut ferments better in the dark).

6. After a week has passed, open the crock or jar. Discard the outer leaves and skim the residue from the top. Refrigerated, it will keep about a month.

Add sauerkraut to any salad preparation It combines well with all vegetables and will help your body digest the meal. Blend or add into sauces and soups for texture and taste. Juiced, it is an unsurpassed enzyme builder.

The variations in making sauerkraut are endless. Experiment with your taste buds. Use different combinations of vegetables alone, carrots, beets, celery, turnips and artichokes. Try different spices, thyme, dill or basil. Additions for flavor could be onions, garlic or green peppers. Remember when making sauerkraut, do not use salt. Table salt is inorganic and often remains in the system. A better source of minerals may be found from sea vegetables, such as wakame, dulse, kelp and hijiki. Unlike table salt which is 75% sodium chloride, sea vegetables are about 18 - 20% sodium chloride.

Sauerkraut is a predigested food. Starches have been broken down into simple sugars and proteins into amino acids. It is a blood cleanser and helps with regular bowel movements. It contains a lot of vitamin C and aids longevity through improving digestion.

Live Sauerkraut

1 cabbage (red or green)
1/2-1 tsp. Himalayan Crystal Salt: this is optional
1/2 cup lemon juice
4 Tbs. dried dill or 1/2 cup fresh dill chopped
2 Tbs. caraway seeds
4 to 8 cloves garlic, crushed

1. Slice cabbage using 1mm setting on mandolin or processor, or slice thin knife. Discard outer leaves.
2. Mix all ingredients together and knead with hands. Continue working cabbage until liquid starts releasing. Let hands rest, let cabbage sit, come back every 1/2 hour until you can press cabbage, and liquid rises to top.
3. Place kraut in 1 quart jar. Press cabbage until liquid rises above it 1/8 inch. Juice may sink down a little, thats okay.
4. Place lid on jar, let sit, 1-4 days, depending how sour you like your kraut.
5. Once sauerkraut is ready, place in refrigerator.

Sauerkraut will keep about 8 months in refrigerator.
   
- Contributed by Jan Jenson

Making vegie kraut

Making Vegie Kraut – What You Will Need

CROCK POT. PLATE, or something flat to fit inside crock pot. CABBAGE – 2 heads, or amount needed, red or green). OTHER VEGETABLES as desired for flavor and color: cauliflower, carrots, beets, dulce, kelp, etc. Manual GRATER, SHREDDER or KNIFE.

<- click on image for larger version

1 Gallon Sauerkraut

- 2 large heads of cabbage, red, white or mixed
- 1 beet (optional)
- 3 - 4 ground juniper berries (optional)
- 2 - 3 ounces dulse, arame, or seaweed of your preference, soaked and cut up (optional)
- 1 tsp. kelp (optional)
- 1 tsp. caraway seed ground

1. Grate cabbage and beet in a standard sized grater or food processor.   Save 2 or 3 outer cabbage leaves to cover sauerkraut.

2. Place grated cabbage and beet in a sturdy bowl or pail. Don’t fill for easier pounding.

3. With heavy object, baseball bat, 2x4, masher, etc., pound cabbage so the fibers break down and some juice flows out…enzymes are thus set free. Pound 10 to 15 minutes so that each shred is translucent. This can be accomplished faster by using a Champion juicer to grind the cabbage.  The more you pound, the more of a smooth velvety taste the sauerkraut will acquire.

4. Mix in rest of ingredients.

5. Place in a gallon sized crock, then cover completely with outer cabbage leaves. Put a plate on top of the leaves and a weight, such as a brick, on top of the plate. Cover the crock with a towel and set it in an evenly heated (55 – 75 degrees), dark, quiet corner for 6 or 7 days.
If no crock is available substitute a wide-mouth, preferably dark, glass jar. Tamp cabbage down and place the outer leaves on top. Place a weight on top and cover the jar with a plastic bag.  Put a paper bag on top of that (sauerkraut ferments better in the dark).

6. After a week has passed, open the crock or jar. Discard the outer leaves and skim the residue from the top. Refrigerated, it will keep about a month.

Add sauerkraut to any salad preparation.  It combines well with all vegetables and will help your body digest the meal. Blend or add into sauces and soups for texture and taste. Juiced, it is an unsurpassed enzyme builder.

The variations in making sauerkraut are endless. Experiment with your taste buds. Use different combinations of vegetables alone, carrots, beets, celery, turnips and artichokes. Try different spices, thyme, dill or basil. Additions for flavor could be onions, garlic or green peppers. Remember when making sauerkraut, do not use salt. Table salt is inorganic and often remains in the system. A better source of minerals may be found from sea vegetables, such as wakame, dulse, kelp and hijiki. Unlike table salt which is 75% sodium chloride, sea vegetables are about 18 - 20% sodium chloride.

Sauerkraut is a predigested food.  Starches have been broken down into simple sugars and proteins into amino acids. It is a blood cleanser and helps with regular bowel movements. It contains a lot of vitamin C and aids longevity through improving digestion.

Rejuvelac Recipe

from Dr. Ann Wigmore and the Creative Health Institute Kitchen

2 cups soft wheat berries

1. Soak in purified water 8 hrs or overnight.
2. Drain, rinse, then allow to sprout for 2 days, without rinsing.
3. When white sprout tails begin to show, add 6 cups purified water, cover jar with cheesecloth, put in a warm place where it can be exposed to at least 70 degree temp for 2 days.
4. THEN pour off, drink or refriderate, or use "rejuvelac" in a recipe.
5. The leftover seeds can be used one more time, with 4c. purified water, will culture in 1 day. Then seeds can be composted, or thrown to birds.

Caveats - do not drink soak water. Seeds must sprout.