Recipe Directions

Revivilac-normal

Ingredients Preparation

USE REJUVELAC FOR NUT & SEED CHEESES, SOUR CREAM, CHEESECAKE, CREAM CHEESE, AND ANY TYPE OF CHEESE STYLE RECIPE. IT IS GREAT FOR MOCK FISH DISHES TO ADD TO THE MOCK FISH TASTE. PLUS, DRINK FOR HEALTH.

INGREDIENTS: Makes 2 liters.

  • 1 cup of wheat grains, from a health food store.
  • 2 litres of water.
  • 2 litre mason jar (wide mouthed).

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.

NOTE: 1. It is possible for Rejuvelac to 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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Comments

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Hi Chef BeLive.Thank you.I have a question:could I make the rejuvelac with oath grains?

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I have made rejuvelac, and so far most of the people on the internet are saying to sprout the wheat berries first, it seems so much quicker to do method 1 by not sprouting first am i losing out? one website went so far to say not to use method 1. But both were in ann wigmore's book, so i'm confused. what;s the main difference between using sprouted seeds and unsprouted seeds?

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I have been wary to try rejuvelac since I first heard of it, as I am squeamish about fermented/cultured/'old' foods. And after reading CNMiles' description ('Vomit'), I am EXTRA wary! Actually I'm pretty sure I won't try it at all now.

However, I have read a lot about rejuvelac, and if I remember correctly, you should not crowd the grains. Try a smaller amount of grains in the same glass jar - perhaps 1/2-1 cup grains. Also, I think you are supposed to ferment the original liquid, not rinse and refill with new water.

Good luck!

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Thanks for the recipes!

I tried my first batch with a different recipe and then found this website because I am wondering how to tell if the Rejuvelac is bad or not. Mine does not taste sour or lemoney. While it does not taste revolting, I wouldn't call it "Tasty" either. So I am in a dilema if I should drink it or not.

The way I made it is I used 2 c. white wheat berries in a 2-Qt mason jar. I did note that there was not much room at the top for liquid.. the berries came to about 1-2 inches from the top. Is that enough space to ferment?

I lt it soak for 24 hrs, then poured off the liquid, rinsed and refilled. Then it sat for 2 days. I saw some foam at the top. And I poured off what I assumed was Rejuvelac.

Any help appreciated!

Donna

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Okay. I just finished my first batch of rejuvelac. What is this supposed to taste/smell like? It smell putrid, but tastes light and lemony as described. It smells a bit like - not to be gross - vomit. I drank about 6 ozs. to see what it tastes like, but I hope it doesn't make me sick. Any insight here?

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Ok, I REALLY want this to work, however, my first try with this recipe has resulted in something that kind of resembles stagnant water at the bottom of old flowers but smells way worse!!!!Followed the directions. I live in SoCal, weather was nice, not too hot. I am sending my mom to Optimum Health Institute next week and now i'm really worried about what she will be drinking half the trip! :) I;m sure they have perfected to recipe. Help!

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Does both methods have the same benefits? I mean, the difference is that the first method is made with unsprouted wheat berries while the second method is made from sprouted wheat berries. Why is that?

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I couldn't find wheat berries at the Whole Foods store in Irvine so I used Rye berries. @ Kristensraw.com she said you can substitute it. I don't know the taste so I just made it. Can I use these berries to make a bread in the dehydrator or are they not good now?

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I just made my first rejuvelac using wheat berries. Do you know how often you can/should take this, I mean as a drink? Thanks.

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I just made it with kamut..pretty good.

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Thank you. Great !! I'm very interested in fermented foods that are the real probiotics.And ,I'm interested on your recipes here,and also on your book.

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You can make cheeses, sour cream, cheese cakes, any recipe that requires a dairy taste. It also makes mock tuna and salmon have more of a ocean flavor and I also would say when making mock tuna/salmon to soak some seaweed and use the water in the recipe for more ocean flavor. I will have a bunch of these recipes in my first book when it comes out. I will post one of my mock fish recipes sometime in the near future. Look throught the recipes here for my mock chicken raw stake, BeLive's mayo#1, BeLive's moms stuffed bells and exotic pleasure wrap #1, you'll LOVE them!

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You can make it with oat grains, wheat berries, buckwheat, any grains.. Thanks

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what kinds of recipes can i use the rejuvelac in? I heard something somewhere about making cheeses out of quinoa rejuvelac. i tried some quinoa cheese that i'm pretty sure was made with rejuvelac! It was delicious!

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Hi Chef BeLive.Thank you.I have a question:could I make the rejuvelac with oath grains?

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