How To Make Rejuvelac

How To Make Rejuvelac

After attending a recent raw food pot luck and festival, I heard someone praise the health benefits of rejuvelac and I knew it was time for me to finally give it a try.

I also wanted to learn more about this beverage popularized by the late Dr. Ann Wigmore, a popular raw foodist and co-founder of the Hippocrates Health Center

You’re probably wondering what the heck is rejuvelac? Rejuvelac is a fermented drink made from sprouting whole wheat, rye, quinoa, barley, millet, buckwheat or other raw grains. You can easily make it yourself and it’s not something you have to spend lots of money buying at a health store. I am not aware of any commercial brands of rejuvelac.

Rejuvelac Health Benefits

Rejuvelac is supposed to facilitate better digestion (due to the enzyme content) and contain beneficial probiotics. It is also said to have vitamins E and K, as well as several B vitamins.

Rejuvelac is high in the enzyme, amylase, which helps us digest starchy foods like rice and potatoes. However, our saliva naturally contains amylase, so I’m not sure how beneficial it is to get more of it from a fermented drink.

Because it is a fermented drink, rejuvelac is a rich source of probiotics including Lactobacilli and Aspergillus oryzae. Probiotics do have clinically proven health benefits – particularly for people with compromised gut health. But probiotics are not necessary for everybody.

If you’ve recently been on antibiotics, or you have compromised digestion, a probiotic supplement or food source such as rejuvelac might help provide your intestines with some microflora assistance until your body has had a chance to replenish its stores of native gut flora.

Rejuvelac Recipe And Instructions

While you can use wheat or wheat berries, I prefer to use quinoa because it’s something I always have on hand. Plus, it’s a great gluten-free option.


STEP 1: Soak 1/2 cup of quinoa in a glass jar. Add enough water to cover the quinoa with about an inch of water on top. Cover with a breathable cloth or paper towel and secure it with a rubber band. Soak for 8 – 12 hours.

STEP 2: After 8-12 hours of soaking, pour off the water and rinse the quinoa with room temperature water. Rinse about 2 to 3 times. Drain all of the water out of the jar. Cover with a breathable cloth or paper towel and secure it with a rubber band.

STEP 3: Set the jar in a low light, room temperature location. Make sure the room is not overly hot. Let it sit for about 4 to 6 hours. When you start to see little sprouts on the quinoa, you will know that it is ready. The tails do not have to get very long.

STEP 4: Add about 3 cups of water (purified is best) to the sprouts and place the jar in a low-light, room temperature location for 2 days. Gently stir the liquid twice a day. After two days, it should be ready to be consumed.


Fermented foods are easily contaminated so make sure the jar is completely clean and the location you place the jar in is not a high traffic area for humans or pets. The final rejuvelac should taste like flat lemonade and have a slight yellow tint. If it tastes like sour milk, don’t drink it.

After it has fermented for about two days, store it in the refrigerator for up to one week. I’ve been drinking about 1/4 to 1/2 cup per day, which is a typically recommended serving size.

PRECAUTION: Rejuvelac, as with any fermented food, poses an inherent risk of harmful bacterial, yeast and mold contamination. If you have a weakened or compromised immune system, I do not recommend that you make your own fermented foods, including rejuvelac.

Be especially cautions of any strong, offensive odors or tastes, discoloration of the water or growths in the liquid. If you are concerned about the safety of drinking a batch that you have made, it is best to dump it and start again or seek the advice of an someone with more experience.

See also: Apple Cider Vinegar Tonic

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