Recipe Friday: Rejuvelac


Much of the information posted here is taken from the website

You can do an Internet search for rejuvelac and find several informative sites, as well as videos explaining how and why to make this nutritious drink.

From :

Like the name implies, rejuvelac is “rejuvenating” and is a “super sprout drink”, made from these concentrated energizing compounds. The active enzymes in the cultured water are largely a byproduct of the grain sprouting process.

The potent and minutely fizzy strained liquid that results, we have found to be a health-enhancing potion that is mainly beneficial when consumed before or between meals on an empty stomach.

It should really be considered a digestive tonic rather than a beverage you would drink in larger quantities.  We usually drink between 2-4 ounces at a time in shot glass size glasses, as drinking too much may cause gastrointestinal upset and/or loose stools. If you are new to drinking it, definitely start out with a 1oz portion and build up to more over a period of time.

It is traditionally made from wheat berries, but can also be produced from other varieties like rye, kamut, barley, millet, buckwheat or quinoa, with each having their own special bouquet of flavors.

Quinoa is a wonderful gluten-free grain to use when making rejuvelac. We recommend using it for your ferment if you are especially sensitive to glutenous grains, like wheat, barley or rye.

As we mentioned, the process of fermenting the sprouted grains in water encourages high enzymatic activity but also, as a lactic acid ferment, supports the production of beneficial Lactobacillus bacteria. When consumed, these friendly microbes can further proliferate the gastrointestinal tract and help to balance our gut microbiota.

In research conducted by food chemist Dr Harvey Lisle, rejuvelac was shown to be rich in proteins, carbohydrates, Lactobacillus, B vitamins, vitamin. C, vitamin E, dextrines, phosphates, Saccharomyces and Aspergillus oryzae.


  • Introduces friendly lacto-bacteria into the gastrointestinal tract
  • Encourages regular bowel movements
  • Energizes the body through enzymatic activity and cleansing actions
  • Helps to remove toxins and excess undigested waste material
  • Acts as a digestive aid and can increase the absorption of nutrients

Sprouting Grains:

Sprouting the grain first before fermentation, while not completely necessary, is highly recommended it as it will only boost beneficial components. The sprouting process will take a few days of preparation before you make your actual recipe, but it is very simple.

First off, you want to use whole, raw, non-GMO and preferably organic grains that have not been heat treated or radiated. Once you have some high-quality grains, in this case either soft wheat berries or quinoa, you are ready to make rejuvelac!

Directions for Sprouting Grains:

  1. Take 1/2C of dry grain (whichever grain you are using), and rinse it thoroughly in clean pure water.
  2. Soak it overnight, or about 8 hours, in a one-quart mason jar with a loose lid.
  3. Place a clean mesh lid on the top of the jar and strain out the soak water.
  4. Fill the jar again with pure water, stir and strain again.
  5. Flip the jar over, with the mesh lid angled downward, into a dish to drain.
  6. Rinse your jar of grains once a day; drain each time.
  7. Watch for little sprouting white hairs after day one, it usually takes between 1-3 days depending on the room temperature and grain variety.

To Make Rejuvelac

The traditional rejuvelac recipe is made with soft wheat berries. Most people sensitive to gluten, can easily digest this form of sprouted grain liquid, but for people with severe allergic reactions to gluten or those who have celiac disease, it is best to use other non-glutenous varieties such as quinoa.


  • Sprouted grains (wheat or quinoa or barley, etc) made from 1/2C dry grains
  • Pure filtered or distilled water


  1. Once you have sprouted your grains:
  2. Using another clean one-quart jar, add the sprouted grains and cover to the top with pure water.
  3. Cover the jar with a loose lid or a mesh lid with cloth over the top or use an airlock cap.
  4. Ferment on a counter top or cupboard space, but keep out of direct sunlight.
  5. Gently swirl the jar a couple times a day to move the grains around.
  6. Allow to ferment for 1-2 days or until it becomes slightly cloudy with some bubbles.
  7. When it is ready to decant, strain the liquid out and compost the sprouted grains.
  8. Store in the refrigerator for up to 2 weeks.

Your final fermented liquid should be slightly cloudy with a tangy taste and pleasant citrus-like aroma.

How to Use

Rejuvelac does agree with most people, but not everyone, so it is good to start out slow with small amounts (2T) to test it out if you are prone to digestive sensitivities.

Drink rejuvelac first thing in the morning as well as before or between meals for optimal results.  Again, it is best consumed in smaller quantities rather than large glasses, especially if you are new to drinking it.


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