Rejuvelac

Rejuvelac is a multi-day fermented beverage made from sprouted rye and wheat berries with fresh beet pieces added during the fermentation stage.

The process begins by dividing soaked grains among six wide-mouth jars, rinsing them twice daily, and draining the jars at an angle until long, tangled sprouts develop.

Once sprouted, the grains are rinsed, returned to clean jars with beet pieces and lukewarm water, then fermented for 48 hours. The finished liquid is strained and refrigerated.

Ingredients

• 1/2 cup rye berries
• 1/2 cup hard wheat berries
• 1 1/2 cups soft wheat berries
• 3 medium beets
• Water as needed for soaking, rinsing, and filling 6 jars
• Equipment: 6 wide-mouth 1–2 qt (1–2 l) jars with lids
• Equipment: mesh screen squares and thick elastic bands
• Equipment: dish rack and cheesecloth

Method

Day 1 morning: mix the rye and wheat berries and divide evenly among 6 jars, keeping each jar no more than one-third full. Fill with water, stir, cover the mouths with mesh secured by elastic bands, and leave in indirect sunlight for 8–16 hours. Day 1 evening: drain through the mesh and rinse the grains 3 times with cold water. Set the jars mouth-down at about a 45-degree angle to drain and aerate. Day 2 morning and evening: repeat the rinse-and-drain process. Days 3–5: continue rinsing morning and evening until the grains have long, tangled sprouts about 1/3–3/4 inch (1–2 cm). On day 4 or 5, remove the sprouts, rinse them 3 times, discard any unsprouted grains, and return equal portions to the jars. Peel and quarter the beets and place 2 pieces in each jar. Fill with lukewarm water, secure the mesh, and leave in indirect sunlight for 48 hours. Around day 6 or 7, when the liquid tastes slightly lemony, strain through cheesecloth into clean jars. If it is not ready after 48 hours, ferment up to another 12 hours. Seal and refrigerate. Makes about 1 gallon (4 liters).