9 Feb




Dr. Ann Wigmore, Living Foods Lifestyle founder, said: “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.”  Rejuvelac is full of enzymes that help in the digestion process, lactic acid that creates a healthy intestinal flora and  additional protein, dextrines, carbohydrates, phosphates and amylases.


Although there is a lot of ‘wait’ time, the process of making rejuvelac is quite simple.  Follow Ann Wigmore’s recipe here.  I also found a less complicated and quicker version in Healing with Whole Foods.  Here is the easy way to do it:

1. soak 2 cups of soft wheat berries overnight (you can also use any cereal grain: barley, oats, rye, wheat, unhulled millet, buckwheat, whole-grain rice)

2. drain and rinse

3. place berries in a jar with 4 cups water

4. cover mouth of jar with cloth or sprout screen

5. allow fermentation for 2 days

6. strain and keep liquid.  Refrigerate.  This is rejuvelac.

7. add 4 cups of water in the jar with the berries.

8. allow fermentation for 1 day.

9. strain and keep liquid.  Refrigerate. This is also rejuvelac.

10.  Most people compost the wheat berries at this point or feed it to the birds.  But you can also use the sprouted grains in other recipes.


What to do with Rejuvelac?

– drink as a beverage: we add raw local honey to taste.  My 4 year old and my husband love it!

– you could make yoghurt, dressings, soups, sauces

– you could use it as a ‘starter’ (1 to 1) sourdough bread, if you bake bread

Rejuvelac can be kept refrigerated for several weeks.

One Response to “Rejuvelac”


  1. Rejuvelac | CookingPlanet - February 9, 2011

    […] Rejuvelac […]

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