I bought some wheat berries the other day and noticed in the ‘Tonics’ section of Nourishing Traditions that there is a recipe called Rejuvelac. I had never heard of this tonic before. It seems it is another fermented beverage similar to beet kvass or cabbage/sauerkraut juice, but it’s made with wheat berries. It is extremely high in B vitamins in a form that is easily absorbed by the body. And it’s very easy to make!
Above, you can see the wheat berries that are already sprouted and ready to make rejuvelac out of. Since it’s warm right now it only took about 1 day to sprout these. In fact, your sprouts don’t have to be as long as the ones pictured above. If they are just poking out of the wheat kernel, they are fine to use.
In the picture below, I used one cup of dry wheat berries and sprouted in a quart sized mason jar with a sprouting screen. As you can see the sprouts take up a lot of room! But even so, they all seemed to sprout and none rotted.
Tips for making Rejuvelac
- Please keep in mind this is less of a beverage and more of a ‘tonic’ that can be taken in small amounts (4 ounces or less) at different times a day to improve digestion. It’s especially great about 20 minutes before a meal. Enjoy!
- Timeframes in the recipe for sprouting are estimated. They will vary due to the temperature in your kitchen, the wheat used, and how often you turn the jar.
- please note: in the pictures I made a ‘half’ recipe because I didn’t have a half gallon jar available and I didn’t want to do two quart jars.
Rating: 1 fork (key)
Yield: 6 quarts
Page in NT: 615
- 2 cups sprouted organic soft spring wheat berries
- filtered water
- cheesecloth (or a sprouting screen)
- half gallon jar (or two quart size jars)
This tonic was popularized by Ann Wigmore, the first of American practical nutritionists to recognize the importance of enzymes and lacto-fermented food in the diet. Rejuvelac should be yellowish, cloudy and tart, without being too sour, and slightly carbonated.
Place wheat berries in a 2-quart glass jar. Fill with water and cover top with cheesecloth held in place by a rubber band. Soak at room temperature for 8 to 10 hours. Drain through the cheesecloth, rinse and drain again. Place jar at an angle and leave for 2 days, rinsing two to three times per day, while the berries begin to sprout. After 2 days, rinse thoroughly and fill jar with water. Soak 48 hours. Pour off the rejuvelac and store in a glass container in the refrigerator. A layer of white foam may form at the top, which should be gently lifted off with a spoon.
A second batch may be made by filling the jar and soaking for 24 hours; and a third batch, by filling again and soaking another 24 hours. After that the berries will be spent and may be put outside for the birds.
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.