Rejuvelac (with recipe)

Originally created by Ann Wigmore, the pionner of the “living food diet”, rejuvelac is rich in enzymes and acts as an excellent fermented tonic, said to be cleansing for the intestines and colon, as it provides a source of friendly bacteria that are known to create healthy intestinal flora. Rejuvelac can be purchased at some health food stores in the refrigerated juice section or made at home.

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HOMEMADE REJUVELAC

2 cups organic soft wheat berries
1 quart water


1.      Soak the wheat berries for eight hours to overnight. Drain through cheesecloth, rinse the berries and allow to sprout for two days in a jar with the lid covered with a cheesecloth.
2.      When white sprout tails begin to show, add water, cover the jar again with the cheesecloth, and place in a warm place for two days. Pour off the liquid rejuvelac and refrigerate. The rejuvelac is now ready.
3.      Rejuvelac should be cloudy, slightly yellowish in color (almost like fresh lemon juice), and slightly carbonated. Drink, and store the remainder in the refrigerator.
4.      Temperatures higher than 85 degrees increase fermenting time, causing the rejuvelac to brew faster. In this case, reduce fermentation time. Lemon and honey can be added in order to increase palatability. A second batch can be made by refilling the jar containing the wheat berries and soaking for 24 hours.
5.      Makes one quart.



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