From Alive and Well on planet earth, Issue 1, 1990
Last Updated:18 Jan 97
- 1/2 cup soft pastry wheat
- 6 cups spring or filtered water
Soak wheatberries in a half-gallon jar, covered with cheese cloth or nylon mesh screening, for 10-15 hours.
Drain off water (do not rinse wheatberries) and let wheat sprout for 2 days.
After this time, pour water over wheat sprouts (use about three times the amount of wheat sprouts.)
Cover jar and leave at room temperature for 24 hours.
Then pour off liquid Rejuvelac into another jar.
Cover and refrigerate; it will keep for several days in this way.
The wheat sprouts can be reused 2 more times to make addional Rejuvelac.
Start by pouring more water over sprouts, and proceed as described above.
For fuller-flavored Rejuvelac, you may use the following alternative method.
Grind 1-day-old wheat sprouts by lightly blending them with a little water.
Pour into a half-gallon jar, add remaining water, cover with a piece of nylon mesh or cheesecloth, and let stand for 3 days.
Rejuvelac will be ready to use on the third day.
It will have a pleasant smell and slightly lemony flavor when it is ready;
it can be stored in a covered jar in the refrigerator for 2-3 days.
Ideally, however, Rejuvelac should be served at room temperature.
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