If you want a raw “champagne”, now’s the time to start thinking about it and preparing! Drink champagne AND be healthy!
Rejuvelac made from millet and covered tightly throughout the fermentation process retains a CO2 gas, and has a champagne-like bubbly effervescence.
1 C whole millet, soaked 8 hrs, and sprouted 16 hrs.
Bruise sprouted millet by lightly pounding with a pestle in a mortar, or by mashing with a spoon against the sides of a bowl.
* In a 1/2 gal. mason jar (or other similar sized glass container with a tight
seal/lid), place bruised, sprouted millet, and add 4 C water (Make sure
the container you choose will only be 2/3 full – I use 1/2 gal. mason jars
because I have them on hand for sprouting
* Add 1 T raisins
* Tightly close lid on jar.
* Ferment mixture in tightly sealed jar for 2 – 3 days. Shake jar gently once
The “champagne-like” flavor is produced by the millet, which gives a sour edge, not available with other grains, to the finished product.