What is Rejuvelac aka Kombucha? Rejuvelac is a delicious enzyme and friendly flora packed drink made from fermented sprouted soft 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. I like to use sprouted Quinoa Seeds (often referred to as a grain) to make it. Here's what the good Dr. Ann Wigmore had to say about it:

"Dr. Ann Wigmore, in The Blending Book, states, "Rejuvelac is a slightly fermented wheatberry drink that is one of the most important items in the living foods lifestyle." She further states, "Rejuvelac plays a vital role in restoring health." Dr. Ann says, "Rejuvelac contains all the nutritional nourishment of wheat and is more easily digested. It contains the friendly bacteria that are necessary for a healthy colon and to remove toxins. It is also filled with B complex vitamins and vitamins C and E." In her book "Hippocrates Live Food Program" Dr. Ann quotes food chemist Harvey Lisle, who did extensive research on Rejuvelac's contents, "Rejuvelac is rich in proteins, carbohydrates, dextrines, phosphates, saccharins, lactobacilli and aspergillis oryzae. Amylases are enzymes derived from aspergillis oryzae which have the faculty of breaking down large molecules of glucose, starch and glycogens." Dr. Ann also states that Rejuvelac replaces water on the live foods program."

1. Rinse, then soak in filtered water 3/4 cup of dry grains for 8-12 hours in a jar with a screen tied over the opening. During this time the grains will expand to 1 cup.

2. Drain and discard the soak water from the grains, then rinse the grains. Keep the jar upside down at a 45 degree angle to full drain and for sprouting.

3. Sprout the grains for 24-36 hours. Rinse the grains two or three time during sprouting. This will yield enough sprouted grain to make one gallon of rejuvelac.

4. Blend the one cup of sprouted grains with two cups of purified water for about five seconds. Pour contents from the blender into a one gallon container and add enough water to make a gallon.

5. Place a screen on top of the one gallon container and let the rejuvelac ferment for 24 hours in a room temperature of 68-80 degrees F. Ferment longer if a stronger rejuvelac is desired.

6. Pour rejuvelac through a strainer to strain out the grains and the sediment that forms on the bottom. Discard or compost the grains and sediment.

How to tell if your rejuvelac is good and what to do if it isn't: After one day or longer of fermentation, the rejuvelac should be perfect. It should have a fermented aroma. At this point, taste it. It should taste slightly sour. If it tastes too bland, you have probably not had the room warm enough or there might not have been enough sprouted grains used. If it tastes spoiled, it probably is. Rejuvelac may spoil if it is fermented too long. Do not drink watery or spoiled rejuvelac.
Slightly watery rejuvelac can be improved by increasing the room termperature, stirring the rejuvelac, and leaving it for up to another 24 hours. There is no correcting spoiled rejuvelac. You MUST throw it away. You should see a milky type foam on top, this is healthy rejuvalac or Kombucha. If you see anything grey or brownish or a darker than milky white-it is not growing the proper bacteria...throw it away!!!