How to Make Rejuvelac

Rejuvelac is a probiotic drink made by fermenting sprouted grains in water. The resulting tart, lemony beverage is rich in beneficial bacteria and enzymes. It's popular in raw food circles both as a health tonic and as a starter culture for making vegan nut cheeses.

Category: Grains & Tubers · Method: Lactic Acid · Time: 2-4d · Difficulty: 1/5 · Yield: varies · Temp: 18-22°C

History

Rejuvelac was popularized by raw food pioneer Ann Wigmore in the 1960s-70s as part of her Living Foods lifestyle. She promoted it for its enzyme and probiotic content. While the drink has ancient roots in grain-water fermentation traditions, the name and modern preparation method are Wigmore's contribution.

Ingredients

  • 1 cup (200g) Wheat berries — Or rye, barley, quinoa, millet. Ensure grains are organic and high-quality to avoid pathogens.
  • 6 cups Water — Filtered, non-chlorinated. Use 3 cups for a stronger starter culture.

Equipment

  • Sprouting jar or tray
  • Large glass jar for fermenting
  • Cheesecloth or mesh lid
  • Strainer

Instructions

  1. Sprout grains

    Soak grains in filtered water for 8-12 hours. Drain and rinse thoroughly. Place in a sprouting jar or mesh-covered bowl. Rinse and drain at least twice daily until small tails (1/8 to 1/4 inch) appear. Critical Safety: Always use clean equipment and fresh water. If grains smell foul, look slimy, or if the room is above 25°C, monitor closely for mold or pathogenic growth like Salmonella.

    Time: 1-3 days

    Tip: Vigorous rinsing is essential to remove metabolic byproducts and prevent bacterial spoilage.

  2. Add water

    Transfer the sprouted grains to a clean half-gallon glass jar. Add 6 cups of filtered, non-chlorinated water. If you intend to use the rejuvelac specifically as a starter for nut cheese, reduce water to 3-4 cups for a more concentrated enzyme profile.

    Time: 5 min

    Tip: The water should be room temperature; avoid hot water which can kill the beneficial enzymes.

  3. Cover and ferment

    Cover the jar with a breathable cloth or paper towel secured with a rubber band. Place in a spot away from direct sunlight. Ideal temperature is 18-22°C, but it will ferment successfully up to 25°C. At higher temperatures, the process moves faster and should be checked earlier.

    Time: 1-3 days

    Tip: Swirl the jar gently once a day. The liquid is ready when it turns cloudy, develops a slightly fizzy quality, and smells like fresh lemon peel.

  4. Strain and Reuse

    Strain the liquid into a clean glass bottle. You can immediately reuse the same sprouted grains for a second batch. Simply add fresh water to the jar and ferment for a shorter period (usually 24 hours).

    Time: 24 hours (for 2nd batch)

    Tip: The second batch is often milder. Discard grains after the second use as they will begin to decompose.

Fermentation Timeline

  • Days 1-2: Sprouting — Grains soaking and beginning to sprout.
  • Day 2-3: Sprouted, begin fermenting — Small tails visible. Covered with water.
  • Days 3-5: Active fermentation — Water clouding. Bubbles appearing. Tart smell.
  • Days 5-6: Ready — Lemony-tart taste. Cloudy, fizzy liquid.

Signs of Success & Spoilage

Good signs

  • Cloudy water
  • Light bubbles
  • Lemony, tart aroma
  • Pleasant sour taste
  • Slight fizz

Warning signs

  • Mold on surface
  • Putrid smell
  • Slimy grains
  • Very bitter taste
  • Pink color

Troubleshooting

Smells bad (putrid or sulfurous)
Cause: Contamination, poor rinsing during sprouting, or temperatures too high (above 27°C). Solution: Discard the batch. Sanitize all equipment. Ensure grains are rinsed thoroughly during sprouting and kept in a cooler location.
Not fermenting
Cause: Chlorinated water inhibiting bacteria or grains that were heat-treated and cannot sprout. Solution: Use filtered/spring water. Ensure you are using 'raw' whole grains, not pearled or toasted varieties.
Too sour
Cause: Fermented too long or environment was too warm. Solution: Harvest the liquid sooner. In summer months, 24 hours is often sufficient for the first ferment.

Storage

Refrigerate in glass jar Keeps 1 week refrigerated. Best fresh. Second batch from same grains is less potent.

Health Benefits

  • Probiotics
  • Enzymes
  • B vitamins
  • Vitamin E and K
  • Protein (small amount)
  • Easily digestible

Serving Suggestions

  • Drink straight as health tonic
  • Starter for nut cheeses
  • Base for smoothies
  • In salad dressings
  • Added to soups (raw)
  • Probiotic supplement

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Authoritative food-safety sources

This site cross-references but does not replace professional guidance. For canonical, peer-reviewed fermentation safety information, consult:

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