Rejuvelac is a delicious enzyme and friendly flora packed drink made from fermented soft wheat grains. It contains all the vitamin Bs as well as vitamins K, E, C and water soluble minerals. It aids digestion and acts as protection against harmful bacteria in the intestinal tract.
What you'll need:
1 cup soft wheat berries or rye berries - Order on-line or buy in bulk at stores like Whole Foods. Soft wheat has a better flavor than the hard red wheat that is used for growing the wheat grass.
Step 1 - Sprout the grains
Put the wheat berries in your gallon jar. Generously cover them with pure water. Cover jar with a cloth napkin or clean towel and let sit over night. Drain the next morning and cover jar again (keeping out of direct sunlight). In 1 - 2 days they will sprout little tails. Now they are a live food! During these 1-2 days, rinse a couple times a day so the grains don't get dried out. Don't let the tails get longer than the grain.
Step 2 - Making rejuvelac
After sprouting, fill the jar with water and cover again out of direct sunlight. Now is the fermentation time! Depending on the temperature of your house, it may take 24 to 36 hours to ferment. Once a day stir once with a wooden spoon or chop stick. A slight foam or bubbles will appear on the top. Rejuvelac should smell tart when finished. It has a slight lemony flavor. But if it smells bad or tastes bad - it went past the good fermentation stage.
Not to worry, just start over. I have ruined several jars from letting it go too long. You will get the hang of it and you will be surprised at the flavor. Your body wants it and after the first glass don't be surprised if you crave more.
When finished, strain the rejuvelac with a mesh screen or cheese cloth into a bottle or jar and refrigerate. It will keep in refrigerator about a week. Compost the seeds or throw to the birds.
After sprouting the wheat, grind them in your blender with water. It's not necessary to puree it completely, just chop them up a bit to give more surface area to ferment. I prefer this method, I think it gives more flavor.