Quick Update

 

For my first trial of the Rejuvelac, I used a recipe that called for 1 cup of quinoa that I needed to sprout before I began to ferment the sprouts into Rejuvelac. As I was seeing the sprouts expand and begin to grow, the quinoa was taking up nearly 60% approximately of the volume inside the 1 quart mason jar. At this point, I elected to split that batch into two different batches consisting of 1/2 cup for each 1 quart mason jar, rather than 1 full cup. Why? I felt that with a full cup of quinoa sprouted as it had, would be too much for the 1 quart container in terms of how the rejuvelac fermented, so instead I decided to cup the recipe in half and see how it turns out!

 

My second trial of Rejuvelac will start this morning with the same steps, but a slight variable in the recipe itself. This time I am going to use HALF of the quinoa that the recipe calls for in my sprouting process and see what kind of difference this could make. Generally, initially I am supposed to let the quinoa sit for the first night for 8 hours approximately, and just to see if it makes any difference, I am going to let this batch sit overnight for more like 12 hours before I begin the sprouting process. What I learned from the last batch was to make sure that during the sprouting process you continue to rinse the quinoa well and rinse, about 2-3 a day or enough to make sure that it stays moist!

 

In about two days, I should have my first batch completed, be ready to strain out the remaining quinoa, and prepare to refrigerate my Rejuvelac!

 

Stay Tuned....

 

How to Prevent a Bad Batch of Rejuvelac!

The sprouting process is complete and now I am preparing to make my Rejuevlac!
After doing some reading up on the drink,
I found some pointers on how to prevent the Rejuvelac from spoilage:

 

Yes, Rejuvelac can spoil throughout the fermentation process, therefore its important to take precautions with making this, (along with anything else that involves fermentation) to avoid having a bad batch of Rejuvelac!

 

Suggestions to Prevent Spoilage:

-Use very hot soapy water to clean the jars, lids or any utensils used.

-Thoroughly rinse in hot water to remove all soap residue.

-Purchase fresh dry organic grains from a reputable source.

-Rinse grains several times in a pure water before soaking them

-Use clean towels to dry your equipment and a clean cloth, or preferably loose lid on top of the jar with a cloth over it.

-Never use tap water, only pure filtered or distilled water.

-Do not reuse your grains to make a second batch (a commonly employed technique), use fresh sprouted grains only, not leftovers.

 

Sprout your heart out! (Update)

Sprouted grains themselves are known to have very energizing effects on the body, mostly due to their improved level of sprout activated enzymes that continue to increase when fermented.

The first successful step of proper fermentation includes proper sprouting!

  

My materials include:

-(2) 1 Quart Container Mason Jars

-1 Cup of Organic Gluten Free Quinoa

-1 Gallon Container of Distilled Water

-Mesh Covering for the Jars

TRIAL 1:

                                     1. First I measured 1 cup of quinoa and poured that into the jar

                                     2. Next, I covered the quinoa with a layer of distilled water

                                     3. Let the quinoa sit in a dark, warm, quiet place for about 8 hours

                                     4. Drain all the excess water from the mason jar

                                     5. Using warm tap water, thoroughly rinse and drain the quinoa(x3)

                                     6. Place the mason jar at a downward angle on a paper towel to drain

                                     7. Remember to rinse grains a few times per day and to keep moist

                                     8. Within about 1-2 days, I should be able to see sprouting

                                

                   

To sprout, or not to sprout?

Since I have never tried to ferment something in my life, I'm a little anxious about giving it a go, but mostly excited to see how it all turns out! My plan is to start sooner than later so that I have plenty of time to use trial and error until I can get my Rejuvelac tasting the way its meant to!

 

Step 1: To successfully complete the sprouting of the the quinoa

NOTE: I read that its important to use whole, raw, non-GMO and preferably organic grains that have not been heat treated or radiated

 

Directions for Sprouting Grains:

1. Take 1C of dry grain and rinse it thoroughly in clean pure water
2. Soak it over night, or about 8 hours, in a 1 quart mason jar with a loose lid.
3. Place a clean mesh lid on the top of the jar and strain out the soak water.
4. Fill the jar again with pure water, stir and strain again.
5. Flip the jar over, with the mesh lid angled downward, into a dish to drain.
6. Rinse your jar of grains once a day.
7. Watch for sprouting hairs after day one, it usually takes between 1-2 days depending on the room temperature.
   --

​Only time will tell, but hopefully...my quinoa will sprout to look something like this:​

 

One of the best things about quinoa is how it is literally loaded with nutrition for the body. Upon starting my sprouting process I did some research on what makes quinoa so good for us! I've attached the article if anyone is interested in checking out the health benefits:

http://www.huffingtonpost.ca/diana-herrington/7-benefits-of-quinoa_b_3363619.html

Signing off for now-

MD

 

Pour me a glass of Rejuvelac

Never once have I tried to personally ferment anything before, so this project brings forth a new challenge as well as the excitement of seeing how it all turns out! Now...the question remains, what shall I ferment?

Looking through all kinds of different options for my project, I came across a few that spiked my interest...but in the end I've decided to ferment my own Rejuvelac using sprouted quinoa as my main grain! Quinoa is a wonderful gluten-free grain to use when making rejuvelac...or so I hear! Mostly, I'm interested in trying this out because I'd like to create a drink with such wonderful probiotic qualities, and I'm excited to see the final project after the fermentation process completes.

 

Rejuvelac is something that I had never heard of up until this time, which is partially what peaked my curiosity about what it was all about. First, for everyone out there who isn't familar... (which is me until just about now!) Rejuvelac is a cultured probiotic-rich drink made by fermenting freshly sprouted grains in water. Typically, the drink is prepared using whole wheats or rye, but there are many other possible grains that could be used for the process as well (quinoa in my case).

In order to get started on this journey, I will need a couple main ingredients:

 

-Sprouted quinoa (I will sprout the grains prior to starting the fermentation process)

-3/4 Cup of pure filtered or distilled water

-Time to complete the fermentation process

 

Right now, the blogging process and homemade fermentation is unfamilar to me, but I'm convinced by the end of this project I'll have a more solid idea of how they both work!

 

Until next time-

MD