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Fresh rejuvelac fermented from sprouted buckwheat

Rejuvelac is a kind of grain water that was invented and promoted by Ann Wigmore, born in Cropos, Lithuania.[1] The beverage is closely related to a traditional Romanian drink, called borș, a fermented wheat bran that can be used to make a sour soup called ciorbă.[2]

Rejuvelac is a raw food made by soaking a grain or pseudocereal (usually sprouted) in water for about two days at room temperature and then reserving the liquid. A second batch can be made from the grain/pseudocereal, this time requiring only about one day to ferment. A third batch is possible but the flavor may be disagreeable.[3] The spent grain/pseudocereal is usually discarded afterward.


  1. ^ Kroger, M (1997). "Love and speculation". Nutrition Forum (Book review). 14 (7): 48.
  2. ^ "How to Make Rejuvelac, The Fermented Super Drink". Retrieved 2020-04-25.
  3. ^ Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, Sandor Ellix Katz, 2003, page 121