If you don’t know what Rejuvelac is, you would be in good company. I did not know either!

Simply put, Rejuvelac is grain water. It is made by sprouting grain and soaking the sprouted grain in water.
It is very nutritious and beneficial to your digestive system. Known as a natural and healthy probiotic, it is also packed with vitamins B, K and E, proteins and enzymes.
An added benefit is that it can be consumed by people who are sensitive to yeast.

You can use any grain, but a soft grain seems to work best. You can use:
Buckwheat
• Millet
• Rye
Quinoa

Experiment to find out what you like, but keep in mind that each grain will give the Rejuvelac a different taste.
In this recipe, buckwheat is used to make the Rejuvelac.
You can also make it stronger by using more grain and less water.

Ingredients:

• 2 Cups of buckwheat
• Water – enough to cover the buckwheat completely

Method:

• Measure 2 cups of buckwheat into your sprouting jar.
• Cover with cool (16-20°) water. Use clean water. Filtered water if possible.
• Stir seeds up to assure even water contact.
• Soak for 8 – 12 hours.
• Pour off water.
• Rinse (fill jar 3/4 full with water), twirl vigorously, pour water out, and repeat – if necessary – until water runs clear).
• Use cool (16-20°) water.
• Drain thoroughly by shaking your jar – you want as little water as possible to remain in your jar between rinses.
• Set your jar in a low-light, room temperature (20° is best) location.
• Rinse and drain, as mentioned above, again 8 – 12 hours later.
• 8 – 12 hours later your seeds will have the beginnings of little tails (roots).
• Add 6 cups of water (spring, purified or tap) to the sprouts and place the jar in the usual low-light, room temperature (20° is best) location for 2 days.
• Pour liquid – this is your Rejuvelac – into a glass and drink some!
• Refrigerate the remainder until ready to drink or use in a recipe.

Notes:

You can make more Rejuvelac, using the same sprouts – up to 3 times. Just keep in mind that the Rejuvelac will have a stronger, more fermented, taste when you re-use the same sprouts.
Don’t just throw the sprouts away. Birds and chickens love them. Used sprouts are also very beneficial in worm farms and compost heaps.
I have to warn you though. It is an acquired taste. But my mother always says that the best medicine doesn’t always taste good!

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Sources:

Wikipedia

Sproutpeople

Rawmazing