It's year 2006. I'm running the Spice of Life kitchen inside Foodworks in Guilford, CT. I am deeply devoted to eating raw food, meaning, I have begun a journey where cooking food is not a reality for me. It's a story worth writing a book about, but for now, I'll spare you the details.
During that time, I was deeply inspired for this new way of life. For the first time in a long time, I felt great inside my body. As you may notice, eating raw food is not the most common of diets, so finding inspiration locally was quite a challenge at the time. Luckily there were some books floating around that could help me along the way. One of those was written by Ann Wigmore, founder of the Hippocrates Health Institute in Boston. it was through her work that I discovered rejuvelac and began to add it to my culinary repertoire.
Rejuvelac is nothing more then fermented grain water. Wheat, rye, buckwheat, even spelt berries have been my base for this wild fermentation technique that makes a great digestive tonic and/or base to blended soups or smoothies.
How To Make Rejuvelac
- 1 cup dried wheat berries, sprouted (rye, spelt, einkorn, buckwheat or preferred grain will work)
- Place the wheat berries in a 1-quart, wide mouth jar and cover with water. Cover with cheesecloth attached with strong or a rubber band.
- Let stand for 4-6 hours, or overnight before, draining the water and rinsing the grains well.
- Continue until little sprouts emerge from most of the grain, being sure to rinse once or twice daily until that happens.
- Once sprouted, fill the jar to the top with water, then re-secure the cheese cloth.
- Let the jar stand for 24-48 hours, or until bubbles rise when the jar is lightly agitated. Drain off the liquid and boom, you have rejuvelac.
- You can repeat this process one more time with the reserved grains.
- Store your rejuvelac in the fridge and use within a week.