Rejuvelac
Preserved cooking illustration

Rejuvelac

Rejuvelac

Rejuvelac

Rejuvelac can be used as a non-dairy starter culture for vegan cheesemaking or as a probiotic tonic.

INGREDIENTS

1/2 cup organic spring wheat berries or rye berries (or try 1/4 cup of quinoa seeds)

1 quart water

Place seeds in a glass quart jar. Fill with water and cover with muslin cloth secured with a rubber band or use a sprout lid. Soak at room temperature for 8-10 hours. Drain through the muslin cloth or sprout lid, rinse and drain again. Repeat the rinsing and draining 2-3 times a day until seeds sprout (about 2-3 days, though times will vary based on freshness).

Then fill jar with water and leave in a warm place for 24 to 48 hours. You will see a little fizz and the water will get cloudy. The liquid should taste clean and fresh with a hint of citrus. Pour off the rejuvelac and store it in the refrigerator. It will keep for 1-2 weeks. Save the berries to re-culture 1-2 more times.

To re-culture seeds, cover with water and ferment for 24 hours. Flavor intensifies and fermentation time quickens with each new batch.

Image: cheeseslave

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.