What is Rejuvelac, and why do you need to make it?
To me, the most important reason is that it works as a starter in culturing vegan nut cheeses. Moreover, it gives the cheese its earthy, smelly flavour. And fresh homemade cultured nut cheese tastes much better than store-bought. Plus, it is way much cheaper.
Second, Rejuvelac is a highly nutritious fermented drink. Drinking it daily improves gut health, encourages good bacteria growth, and helps remove toxins. It is also rich in vitamins B, C, and E, proteins, and probiotics.
So how is it made?
Rejuvelac is a slightly fizzy drink made by fermenting sprouted grains in pure water. It has a grainy, citrusy flavour. Although wheat was initially used, you can experiment with barley, rye, buckwheat, millet, or quinoa. Every grain imparts a different flavour to Rejuvelac.
Make sure to buy organic grains, preferably, and rinse them well before soaking them. Use filtered water ONLY. Sanitize your equipment. Discard Rejuvelac if it smells bad or if you see any mould forming.
Let’s start.
Measure 1/2 cup of grains. Rinse them well, put them in a clean 1-litre jar, and cover them with filtered water. Cover them with two layers of clean cheesecloth and secure them with a rubber band. Let them soak overnight.
Drain and rinse the grains. They should be moist but with no excess water. Cover the jar with cheesecloth and put it away from direct sunlight. It takes 1 to 3 days for grains to sprout. Don’t forget to rinse them a couple of times per day.
When your grains have sprouted, rinse them again and add three cups of filtered water. Cover with fresh cheesecloth and let the mixture ferment on the counter for one to three days.
Filter Rejuvelac through a fine-mesh strainer and store it in the fridge for up to 7 days. If it still tastes good after 7 days, you can drink it. Sometimes, it can last up to 2 weeks, but better be safe than sorry.
Discard the grains or feed them to birds.
Now, you can make your own nut cheese. Simply blend soaked nuts or seeds with just the right amount of Rejuvelac and a pinch of salt in a high-speed blender. Transfer to a clean glass container and let it culture in a warm place for a couple of days. When ready, let your cheese firm up in a fridge overnight.
Rejuvelac
Highly nutritious fermented drink.
- Yield: 3 cups 1x
- Category: Drink
- Cuisine: Vegan
Ingredients
Scale
- 1/2 C raw dry grains
- 3 C filtered water + more for soaking
Instructions
- Rinse the grains well, put them in a clean 1-litre jar and cover them with filtered water. Cover with two layers of clean cheesecloth and secure with a rubber band. Let them soak overnight.
- Drain and rinse the grains. They should be moist but with no excess water. Cover the jar with cheesecloth and put it away from direct sunlight. It takes 1 to 3 days for grains to sprout. Don’t forget to rinse them a couple of times per day.
- When your grains have sprouted, rinse them again and add three cups of filtered water. Cover with fresh, clean cheesecloth and let the mixture ferment on the counter for one to three days.
- Filter Rejuvelac through a fine mesh strainer and keep it in a fridge for up to 7 days.
- Discard the grains or feed them to birds.
Notes
You can experiment with different grains, such as wheat, barley, rye, buckwheat, millet, or quinoa. Preferably, buy organic.
