Tag Archives: REJUVELAC

POOF! Making Rejuvelac: Post Mortem

My batch of Rejuvelac died between last night and tonight.  When I went to decant it, it had a layer of mold on top of the water.

I don’t know why.  I have two choices: I did not decant this morning, or I did not decant last night.  I don’t know.  I will try again.   I will be exact on the decanting time, i.e., if I start tonight, I will decant on the fifth night.

In all these  years, this is only the second batch that I have ever lost.

Meanwhile, I am going to soak these jars in clorox.

MAKING REJUVELAC: Days 4 & 5

MAKING REJUVELAC:  DAYS 4 and 5

I stirred the fermenting rejuvelac in the  morning, and at night each day It still smells okay.

Looking forward to DAY 6. That will be the day the rejuvelac is finished!

I want to make some cashew cheeze, and I will start with the brand new rejuvelac tomorrow night.  It will take 3 days tofinish  the aged cheeze.

As soon as the rejuvelac is finished, I will decant it, and start a new batch.  There are so many things you can do with rejuvelac!

Recipes will follow.

REJUVELAC WEEK: Day 2 and Day 3

REJUVELAC WEEK: Making Rejuvelac: DAY 2
In the morning, I poured out the soak water and rinsed the wheat, then drained it and upended the jars on the dish-drying rack.

In the evening, I saw tiny sprouts.  I rinsed, drained, and returned the jars to the dishrack.

REJUVELAC WEEK! Making Rejuvelac: Day 3

This morning, I saw little sprouts.  I rinsed, drained, and returned the jars, up-ended, to the dishrack.

This evening, I had nice long, spidery sprouts.  I rinsed, and drained, and started STEP II of rejuvelac:

  • I put a jar of sprouts in the VitaMix (you could also use a regular blender), covered them with 2 inches of water, and blended for about 30 seconds, until the grains were cracked, but not totally ground.
  • Then I poured the blended mix back into the jar, and poured 1 C of filtered water into the VitaMix jar, swished it around to catch the remaining grains, and poured it out into the Mason jar.  I saw some more grains left in the VitaMix, so I poured in another C of filtered water, swished it around, and poured all into the Mason jar.
  • Finally, I filled the jar to the neck with filtered water, put the mesh cap back on, and set it on the in the corner.


I repeated the steps for the second jar.

From here, I will stir the ingredients in the jars twice a day for three days, once in the morning, and once in the evening..

I am planning to make one jar of plain rejuvelac, which I want to use for making cheeze, and making a rejuvelac wine with the second jar.

If you want to think ahead:

RECIPES FOR CHEEZE & REJUVELAC WINES

FERMENTED AGED CASHEW CHEEZE

CHAMPAGNE REJUVELAC

REJUVELAC WINES

REJUVELAC WEEK! Making Rejuvelac: Day 1

I got 25 lbs of hard red spring wheat berries.  (I ordered whee at berries and somehow thought that the right ones would come)  Going back through my pantry, I found an old bag of hard spring wheat berries, so it does turn out I have made successful Rejuvelac from this kind of wheat in the past.  That is good to know.

MAKING REJUVELAC  STEP BY STEP DAY I

I have two 1/2 gallon jars for the rejuvelac.  Right now, I have 1/2 C of wheat berries soaking in each jar.  In the morning, I will pour off the water, rinse,  and set them to drain on the dishrack.

MASTER CLEANSER: DAY 4 and Counting

Day 4 of my Master Cleanser is just about over. Today was so much easier than yesterday. Gone were the ache-y symptoms, and I never had a hunger attack. Yippee!! After work, I went to the market and bought 10 lemons. (That should hold me for a while). I decided to top it all off with a hot yoga class, and I did fine there, although it was INCREDIBLY HOT. Then, when I came home, that thought just popped right up in my head: wouldn’t a nice glass of wine be good right now. I don’t even drink wine. So here I sit, drinking a nice glass of rejuvelac (I have decided that Rejuvelac will not break my Master Cleanse, and it will not hurt it eitherdoes anyone know otherwise?)

Tonight, I am looking for new recipes.

My New Year’s Plans

The black-eyed pea sprouts are in the refrigerator! I started them Saturday night, and they just grew like nobody’s business. I thought that I would have time to get them last night, but they had already gotten longer than the bean. (It seems to me I remember that they are supposed to taste better if they are only bean length) Whatever! Last night I scooped about a cup of them into a bowl, added about 1 t apple cider vinegar, 1 T extra virgin olive oil, 1 chopped up campari tomato, 2 T minced onion, and some of my dehydrated garlic powder, and left them to marinate (I wasn’t sure you can marinate sprouts, but I figured it was worth a try. I ate them about an hour later. Yum! Yes, marinating works on sprouts.

I also started some wheat sprouts for rejuvelac on Saturday night. Yesterday morning, I began to despair that the wheat would ever sprout, but this morning there were the littlest sprouts showing. When I got home, the sprouts were almost the length of the wheat berriestime to stop them and make the rejuvelac.

My plan for the New Year is to start a Master Cleanse on the night of January 1st – I have to eat my black eyed peas and collards on January First without fail, so I will start that night.
I don’t know what I will do with this rejuvelac I am making – I did not take that into account when I was doing my planning. Maybe I will drink some along with the Master Cleanse and see how that works. We’ll see. I do not know anyone who does rejuvelac, or I would give it to them.

Getting Ready for New Year’s

I went out today and go the supplies to make my little New Year’s celebration.  I’m planning to spend time alone on New Year’s Eve.  I don’t get a lot of quite time alone, but my room-mate is in Japan with her family, so I am going to luxuriate in the quiet.  I may even take a bubble bath…

Tonight, I have started some rejuvelac wine to celebrate.  I don’t know that I am going to make champagne rejuvelac this year. I’ll decide tomorrow when I start the rejuvelac.

I have also started soaking some black-eyed peas to sprout for my traditional good-luck black-eyed peas on New Year’s Day.  I also have a small bunch of collards which I will prepare on New Year’s Eve and let marinate until New Year’s Day.

I’ve also laid in 10 nice big lemons, some sea salt, a jug of Grade B organic maple syrup, and some herbal laxative tea, so I can begin my Master Cleanse on New Year’s night — I think it is better to go ahead with my traditional New Year’s good luck meal, and then get started with the Master Cleanse.  (I have heard of a powder that you can use for the Master Cleanse, and, when I run out lemons, I may buy it and see how it works– that is still up in the air– I have enough lemons for most of the first 10 days.