Rejuvelac, said to be the accidental discovery of Ann Wigmore, is a very good, easy way to add enzymes, friendly bacteria, vitamins and minerals to the diet.
Rejuvelac is a beverage made by fermenting wheat sprouts in water over a 2-3 day period. Many grains can be used to create Rejuvelac, however soft white wheatberries produce the best results and, also, the best taste.
1 C wheatberries
• Soak 1 C wheatberries for 8-10 hours, then drain and rinse, and drain again thoroughly.
• Sprout wheat for 3 days, rinsing 3 – 4 times daily.
• Grind the sprouted wheat for about 10 seconds in a high speed blender (some people do not grind the wheat, but I find it easier to ferment the Rejuvelac when the sprouts are chopped).
• Put the sprout pulp in a half-gallon jar, and fill the jar to the top with spring water..
• Cover the mouth of the jar with cheesecloth held on with a rubberband.
• Let the jar sit, at room temperature, for 3 days, stirring 3 – 5 times daily.
• The finished Rejuvelac should taste a bit tart like lemonade, It should not taste sour. Ferment to taste, tart not sour.
Raisins, dates, figs, or other fruit, as well as spices, such as mulling spices, can be added to vary the flavor, making it taste more like wine.
Even if, at first, you find the taste unusual, stick with it. Rejuvelac will grow on you, and your health will improve.