What is Rejuvelac?

Rejuvelac is a non-alcoholic fermented beverage created by sprouting whole grains and fermenting them in water. Invented and popularised by the late Ann Wigmore, a pioneer in the raw foods movement, it’s a living drink teeming with probiotics and enzymes.

The flavour is unique—pleasantly tangy, slightly lemony, and with a subtle fizziness. It’s often compared to a less acidic, more rustic version of kombucha or water kefir, but it’s entirely its own thing, relying on the wild yeasts and bacteria present on the grains themselves.

Benefits and Important Safety Considerations

Rejuvelac is celebrated for its potential health benefits, primarily derived from its rich microbial life.

Potential Benefits:

• Digestive Health: As a probiotic-rich beverage, it can help populate the gut with beneficial bacteria, aiding digestion and promoting regularity.
• Enzyme Power: The sprouting and fermenting processes unlock enzymes that can help your body break down food more efficiently.
• Nutrient Availability: Fermentation helps to break down anti-nutrients like phytic acid, making the vitamins and minerals within the grains more bioavailable.

Safety First:

Wild fermentation is an art, not a precise science. Because rejuvelac has a low salt and acid content, it’s crucial to be vigilant.

• Hygiene is Key: Always start with thoroughly sanitised jars and utensils. Submerging them in boiling water for five minutes is a good practice.
• Trust Your Senses: Your most important tools are your nose and taste buds. Good rejuvelac smells fresh, yeasty, and tangy. If it ever smells foul, mouldy, or like “rotten eggs,” do not consume it. Discard it and start again.
• Sprouting is a Must: Only use grains that successfully sprout within 1-3 days. If they don’t, they are likely too old or have been processed, and they are not suitable for making rejuvelac.
• Source Your Grains: The quality of your rejuvelac depends entirely on the microorganisms on the grain. Use high-quality, organic, whole grains from a trusted source.

Choosing Your Grains

Different grains will produce rejuvelac with different flavour profiles. Experiment to find your favourite!

• Soft Wheat Berries: The traditional choice, producing a classic, slightly sweet and tangy rejuvelac.
• Rye Berries: Gives a deeper, slightly sour flavour, similar to rye bread.
• Quinoa: A great gluten-free option that sprouts quickly and yields a mild, clean taste.
• Millet: Another gluten-free choice, producing a delicate and slightly sweet beverage.
• Buckwheat: Offers a robust, earthy flavour.

Grains to Avoid: Do not use oats, as they often contain a bitter-tasting bacteria. Also, avoid pre-processed grains like pearled barley or white rice, as they will not sprout.

How to Use Rejuvelac

• As a Digestive Tonic: Drink a small glass (1/2 cup) daily on an empty stomach to kickstart your digestion.
• As a Starter Culture: It is famously used as the fermentation agent for making creamy vegan cheeses from nuts and seeds.
• In Recipes: Use it in place of water or other liquids in raw soups, dressings, or smoothies to add a probiotic boost.

Troubleshooting

• No Bubbles: Your ferment might be too cold. Move it to a slightly warmer spot. It can sometimes take up to 3 days to become active.
• It Smells “Off”: This is the number one rule: when in doubt, throw it out. A bad smell indicates that unwanted microbes have taken over.
• Mould Appears: If you see any mould (fuzzy spots of any colour), discard the entire batch immediately. This can be a sign of improper cleaning or a contaminated grain source.