1 cup of wheat grains (oat grains, wheat berries, buckwheat, etc.)
2 litres of water
INSTRUCTIONS METHOD 1:
1. Add the wheat grains to the mason jar. Fill with water and cover with gauze, held securely in place with an elastic band.
2. Leave the jar on a kitchen bench out of direct sunlight. Give the jar a gentle twirl, but not a shake, every 12 hours. Once a light foam develops the rejuvelac it should be ready for use. It may take anywhere from 2-5 days to ferment the rejuvelac depending on the ambient temperature. In hot weather where it may ferment too quickly (around 24 hours) it is possible for the rejuvelac go putrid. Rejuvelac should have a pleasant yeasty smell with a lemon like flavor.
3. Decant the rejuvelac into a flagon and refrigerate. Refill the jar with water and ferment for another 24-36 hours to make a second culture. Decant the rejuvelac and discard the wheat grains.
INSTRUCTIONS METHOD 2:
1. Soak the grain over night. Rinse then lay the jar on its side to drain and leave the wheat to sprout for 1-3 days or until the roots are 1-3 mm long. Keep the jar covered with muslin and rinse periodically to prevent the grains from drying out, and to remove harmful organisms.
2. Fill the jar with water and ferment the culture for 1-2 days or until it has gone milky with a layer of froth on the surface.
3. Decant the liquid and refrigerate.
You will need a 2 litre mason jar (wide mouthed) to make this recipe.
Use rejuvelac for nut and seed cheeses, sour cream, cheesecake, cream cheese, and any type of cheese-style recipe. It's also perfect for mock fish dishes to add to the mock fish taste. Plus, it's a wonderful drink for health.
1. It is possible for rejuvelac to go bad (as it is for sprouts and probably any fermented culture). You can generally tell if the rejuvelac is okay by the smell and taste. It should be acidic with a pH less than pH 3.9. It is good practice to observe, smell and taste the rejuvelac periodically to become accustomed to the changes that occur (as it is for any fermented culture). Rejuvelac should keep in the fridge for a week or more, and will gradually sweeten with time.
2. All bacteria and yeasts have an optimum incubation temperature. Refrigeration will inhibit the growth of some organisms but may give an opportunity for others to flourish. Hot weather or high temperatures may encourage the rapid growth of pathogenic organisms before the beneficial organisms get started, in which case the culture will smell putrid. If your culture goes off, then discard it, sterilize the jar and wait for cooler weather. In hot weather, it is feasible that a slight acidulation of the water with a little lemon juice at the start of the fermentation, may provide an environment less suited to pathogenic organisms.
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This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!