Every start must come to an end

Final verdict on Rejuvelac is that the process itself is generally pretty easy and produces great results(if you're into sprouted grains, that is). I made a few different batches of the drink, testing new theories and trying new recipes to see what I liked the best.

 

TIPS

-Clean your experiment holder (mason jar for me) well with warm water and soap before use

-Rinse and drain the grains diligently in the sprouting process

-Be aware of the temperature of the water when rinsing (warm is advised)

-Keep and eye out for the tails of the sprouts growing during the process (this is an indication that you're moving in the right direction)

-Don't be afraid to mess up or try your own alterations to the experiment!

 

My personal memoir of the the experiment:

Easily, I recall the first time hearing of Rejuvelac and thinking that it sounded like a cool experiment to try. At first, it reminded me of a Kombucha drink, as it works as a great probiotic for the GI system within our bodies. My favorite part of the process itself was watching the grains sprout; a procedure so simple yet fun to watch! The actual fermentation itself was pretty uneventful, I did see some bubbling happen and a slight change in the color of the drink, but mostly the sprouting was the best part to watch!

 

Actually...coming into class and hearing about all the experiments and results was probably my favorite part of the whole process. It was really cool to come into the classroom and see all the great products others had produced and better yet getting the chance to taste them.

 

Thank you to all that followed!

Over and Out

-MD

Trial Number 2

Update:

My first trial of Rejuvelac was relocated to the refrigerator a few days ago after the fermentation project had completed to stay until lab day! With the first batch, I used 1 cup of quinoa initially as the recipe had suggested and decided once I had completed the sprouting, I would split the batch into two to make my final product with that and the distilled water...and of course...with the help of fermentation! 

As of yesterday, the second trial of Rejuvelac has completed the sprouting process and is now undergoing fermentation. On Monday morning, I will be ready to drain the Rejuvelac from the mason jar into another jar just like it and refrigerate it until Tuesday morning comes! I did a couple things differently and am interested to see if it makes any difference or not in the final product. I will be bringing in samples from both batches to class to share.

PS. I sampled my Rejuvelac today and thought that it was tangy, yet interesting.

Although the more I had, the more it actually started to grow on me!

When I added it to juice, I also really liked that!

Rejuvelac is rich in proteins, Vitamins C, E and the B vitamins, just to name a few.  It contains plenty of flora and “good bacteria” in your digestive tract and colon called balactobacilli.  The practice of drinking rejuvelac for its healing properties was popularized by Ann Wigmore, who established the Anne Wigmore Institute.  Her teachings and practices have brought countless cancer and diseased patience back to health through rejuvelac and wheatgrass juices.

Rejuvelac is a Riot!

What makes Rejuvelac so awesome?

 

Rejuvelac is a nutritious and energizing probiotic tonic for inoculating the large intestine with friendly Lactobacillus microflora and encouraging the healthy proliferation of good bacteria. It is helpful to consume probiotic supplements and/or fermented foods for this reason on a regular basis and this sprouted wheat berry drink is an easy to make inexpensive option.

 

In research conducted by food chemist Dr Harvey Lisle, rejuvelac was shown to be rich in proteins, carbohydrates, Lactobacillus, B vitamins, Vit. C, Vit. E, dextrines, phosphates, Saccharomyces and Aspergillus oryzae.
 

Rejuvelac Benefits List:

-Introduces friendly lacto-bacteria into the gastrointestinal tract
-Moves and cleans the bowels, encouraging regular bowel movements
-Energizes the body through enzymatic activity
-Removes toxins and excess undigested waste material
-Acts as a digestive aid and increases the absorption of nutrients

 

NOTE: Rejuvelac does agree with most people, but not everyone, so it is good to start out slow with small amounts (2T) to test it out if you are digestively sensitive.

TADAAAAAAAA

 

Today marked the official two day anniversary of my first batch of Rejuvelac:

The question in my head is....what in the WORLD does it taste like?

How tasty could something made from sprouted grains be

I'm about to find out...

 

With the 1 Cup of sprouted quinoa that I originally used in my first recipe,

I decided to split the batch into two mason jars where I then added the distilled water to prepare for fermentation

 

Observations:

• Slight bubbling within the drink
•  Water turned to a cloudy white color as the Rejuvelac fermented
• Drink was slightly odoriferous; mostly a clean, slightly tart smell
• No apparent residual when the final drink was drained

 

At this time, the two mason jars full of Rejuvelac are being refrigerated until further notice

 

-MD

 

 

 

Quinoa Rejuvelac

Finally...the sprouted grains are ready to prepare! 

 

Quinoa Rejuvelac Recipe

Quinoa is a wonderful gluten-free grain to use when making rejuvelac,
 and I chose it simply because I'm a huge fan of quinoa, myself!

Ingredients:

-1 Cup of Sprouted Quinoa

-3/4 C Pure Filtered or Distilled Water

Directions:

1. Using a clean, sanitized quart jar and mesh lid, add your sprouted grains.
2. Add 3/4 quart of cool filtered or distilled water.
3. Cover your quart jar with a loose lid or a mesh lid and cloth over the top.
(As with all ferments, it is important not to use a tightly screwed lid as they may potentially explode.)
4. Ferment on a counter-top or cupboard space , but keep out of direct sunlight.
5. Gently swirl the jar a couple times a day to move the grains around.
6. Allow to ferment for 1-2 days or until it becomes slightly cloudy with some bubbles.
7. Sometimes a slight film may develop on top which can be scrapped off.
8. When it is ready to decant, strain the liquid out and compost the sprout grains.
9. Store in the refrigerator for up to 2 weeks.

Observations:

By rinsing and draining the quinoa to keep it moist in the couple days of the sprouting process, I was able to produce sprouted quinoa which could be ready to use for Rejuvelac. The color of the quinoa stayed the same throughout, although I did notice as the quinoa continued to sprout that there was a slight smell coming off of the sprouting grain.

And just for a visual....this is some of my sprouted quinoa on day two: