Rejuvelac is a fermented tonic drink that can be made from a variety of grains or vegetables recommended as a digestive aid.
Rejuvelac: Ingredients Used and Preparation Overview
A wide variety of grains and vegetables are used to make Rejuvelac. Grains like wheat, rice, rye, barley, wheatgrass, quinoa, millet, buckwheat, bran, etc. can all be used to make varieties of Rejuvelac. The process of making the fermented Rejuvelac starts by selecting the grain or vegetable which is soaked to wash off dirt and debris. The whole wheat is then allowed to sprout by keeping the grains damp for two to three days. The grains are washed 2-3 times a day to remove any microbial growth. Once the grains form sprouts that are 1-3mms in length, they are ready to be used. The sprouted grain is then allowed to soak overnight for 1-2 days. The water is then poured off and sweetened with sugar, molasses or honey to form the fizzy Rejuvelac. The same grains can be used to make a second batch by soaking them again in fresh water for 24 hours. Warmer temperature can speed up the fermentation process.
Rejuvelac: Serving and Drinking
Rejuvelac is served cold. It can be stored in the refrigerator for 24-48 hours but it can go sour quite quickly. Sweeteners like sugar, molasses and honey can be added according to taste. Lemon may also be added just before serving. Discard any solution which shows signs of blue, green, or black mold on it.
Popular Rejuvelac Variations
Rejuvelac Benefits: Health and Nutrition Facts
Rejuvelac contains a large amount of probiotic bacteria that are considered to be beneficial to the human body. Regular consumption of probiotic bacteria can soothe an irritated digestive system and even help to predigest food in the intestinal tract. The drink might also contain a large amount of vitamins and minerals along with phosphate, saccharines, enzymes and amylases.