Category Archives: Rejuvelac

Guest Post – Rejuvelac, the easy-to-make probiotic

This guest post is by Auburn in Southern New Hampshire.

Thanks to Wardeh I learned about the benefits of water kefir. I tried to find water kefir grains locally but couldn’t so I wound up ordering fresh grains online from the kefirlady with great results – the grains are growing fast, healthy and produce a nice soda-like drink but I’ll have to wait a few more weeks for the grains to yield a half a gallon per brew.

Two weeks ago, a nice lady from New Mexico introduced me to rejuvelac. She has a history of malabsorption leading to underweight, and went through an anti-candida treatment about a year ago. After adopting a traditional diet and adding daily raw live non-dairy fermented probiotic drinks like kombucha and rejuvelac, her digestion has improved markedly.

I don’t keep my house warm enough during the winter to brew kombucha successfully. It does well in the summer but it just takes forever the rest of the year so water kefir and rejuvelac are the easiest fermented drinks for me to make.

So what’s rejuvelac? It’s a very healthy drink you can make from grains. Rye and wheat berries, and quinoa produce the best results.

From Wiki: Rejuvelac contains eight of the B vitamins, vitamins E and K, and a variety of proteins, dextrines, carbohydrates, phosphates and amylases. It is rich in enzymes that assist in digestion.

I’ve been making it as per these basic instructions I found online:

- Soak a 1/2 cup of rye berries for 8 hours in filtered water in a glass jar.

- Drain, rinse, drain again and let the berries sprout.

- Then rinse again and fill the jar with two quarts of filtered water.

- Cap securely with a piece of cheesecloth and leave on the counter, away from direct sunlight, for a day or two.

- Strain (I suppose fruit juice could be added for flavour at this point, haven’t tried that) and refrigerate.

I find the resulting drink quite nice. It looks like lemonade and tastes kind of plain, can’t describe it – it’s an OK taste, though.

However, soaking with water doesn’t address the phytic acid problem so now I’m adding whey to the first step and letting the rye berries soak for a full day, after that I rinse them and let them sprout.

The rye berries can be reused a couple of times.

All sites I checked say to discard the “spent” berries or feed them to chickens. I don’t have chickens and hate to throw food away so I just cooked the berries in a little water until tender, about 5 minutes, I think. Added butter, some raisins, a bit of raw cream, pecans, walnuts, banana slices, and raw honey off the heat.

The hubby and I liked the new breakfast concoction a lot.