Recipe Directions
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.
Chef BeLive's Thoughts
By Chef BeLive 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.
NOTES:
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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Comments
Top voted
CNMiles
Nov 12, 2010
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?
Lucy
Jul 04, 2009
Hi Chef BeLive.Thank you.I have a question:could I make the rejuvelac with oath grains?
Fortune
Nov 30, 2011
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!
All
teresao
Feb 13, 2019
would love to know the difference in the result of method 1 and method 2
surely there is a taste difference? why would anyone sprout if its not necessary if the end product is exactly the same?
forgivenxe
May 22, 2012
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?
teresao
Feb 13, 2019
i want to know the exact same question thank u with love
Fortune
Nov 30, 2011
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!
donnaabreu
Nov 30, 2011
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
teresao
Feb 13, 2019
i was told it has a citrus flavor and i just like you was so uncertain of what this was suppose to be like...i keep tasting it and eventually IT DID taste exactly like a light citrus slightly cloudy at times other times i did not let it go to that state of cloudyness ...keep tasting it ...just a sip... i urge you to keep trying it until it taste tangy...its so amazing for my state of mind i never want to be without it ever ! I only found this in Method 2...i have yet to experience this in Method 1 so ..i am gonna be open to all thoughts on it as it would be so much easier wouldnt
teresao
Feb 13, 2019
swirl every 12 hrs or more i found much success
and i would taste just a sip to locate the right citrust tang then i would enjoy and simply cover again with fresh water
i find its working so well below 72 degress as its colder weaither now
teresao
Feb 13, 2019
i dont know why the comment about vomit other than i did read that this stuff will "grow" on you if you give it a chance....and now i remember so many years ago i tried this and i remember it smelly so much so like vomit...now that you mention it ...for some reason now that is the farthest thing from the case ...keep at it ...this is the best thing on earth
teresao
Feb 13, 2019
i keep it in a dark cupboard at all times...maybe that is the key?
when i tried it many years ago it was in the hot summer and i did not keep it in the dark maybe thats why it smells like vomit?
CNMiles
Nov 12, 2010
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?
Deb
Aug 24, 2018
Thus is my second batch. My first was rye, now trying quinoa. This batch smells very much as you described, like vomit. I general have a rule to not smell cultured foods when trying to eat or drink them, but I do rely on smell to know if it's good or not. Since it smells rotten, I'm thinking maybe it is. But it looks good, and some of the little seeds are traveling up and down. Looks cool. I thought that might be a good sign, but with little experience I really don't know. Any thoughts?
Sagestar
Jun 16, 2010
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!
Samilicious
Jun 03, 2010
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?
Jesusgirl
May 20, 2010
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?
Princess Judy
Jan 03, 2010
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.
teresao
Feb 13, 2019
i drink it in place of water and i have never felt better
SuLuLu
Sep 03, 2009
I just made it with kamut..pretty good.
Lucy
Jul 06, 2009
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.
Chef BeLive
Jul 05, 2009
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!
Chef BeLive
Jul 05, 2009
You can make it with oat grains, wheat berries, buckwheat, any grains.. Thanks
mango woman
Jul 04, 2009
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!
Lucy
Jul 04, 2009
Hi Chef BeLive.Thank you.I have a question:could I make the rejuvelac with oath grains?
teresao
Feb 13, 2019
ive been using raw oat grouts sprouted and its working wonderfully...i have yet to try the Method number 1
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