Rejuvelac

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Fresh rejuvelac fermented from sprouted buckwheat

Rejuvelac is a non-alcoholic fermented liquid made from sprouted grains. Because it is fermented, Rejuvelac contains beneficial bacteria and active enzymes, and thus it is reported to improve digestion of food.[1] Rejuvelac can be drunk as a digestive aid or used as a starter culture for other fermented foods such as raw nut and seed yoghurts, cheeses, sauces and Essene Breads. Rejuvelac is prepared using whole wheat, oats, rye, quinoa, barley, millet, buckwheat, rice and other types of grain. Rejuvelac is cloudy, with the colour of pale straw. It has a flavour that is lemony, sharp and slightly tangy, with a mild earthy aroma.

Rejuvelac is a raw food made by sprouting a grain, soaking the sprouted grain in water for about two days at room temperature, and then reserving the liquid. A second batch can be made from the same sprouts, this time requiring only about one day to ferment. A third batch is possible but the flavor may be disagreeable.[2] The spent sprouted grains are usually discarded. (Preferably via composting or feeding to small animals.)

It was invented by Ann Wigmore and it mimics the recipe for Borş.

References[edit]

  1. ^ Calabrese, Karyn (2011). Soak Your Nuts: Cleansing with Karyn- Secrets for Inner Healing and Outer Beauty. Chicago, IL: Green Press Initiative. p. 106. ISBN 978-1-57067-264-4. 
  2. ^ Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, Sandor Ellix Katz, 2003, page 121

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