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.

Comments

[Jim Carey]

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for more information.

Jim Carey

[Michael Koerber]

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