Rejuvelac
Homemade Rejuvelac: A Gut-Friendly Fermented Drink to Boost Digestion and Wellness
Rejuvelac is a fermented probiotic drink made by soaking and sprouting whole grains (most commonly wheat, barley, rye, or quinoa), then fermenting them in water. It’s slightly cloudy, tangy, and lemony with a subtle fizz, kind of like a mild kombucha or fizzy lemonade. I don't recommend drinking it as is, (based on flavour) definitely add in some citrus juice or use as a shot in another drink for the health benefits.
Here's a quick breakdown:
Ingredients: Just sprouted grains and water
Fermentation: Naturally occurs over 1–3 days at room temperature
Taste: Slightly sour, earthy, and lightly effervescent
Use:
Drunk on its own as a digestive tonic
Used as a starter culture in vegan cheeses or yoghurts
Added to smoothies or fermented recipes for gut benefits
Health benefits:
Rich in natural probiotics
Supports digestion and gut health
Contains enzymes and B vitamins
Hydrating and revitalising
Rejuvelac is a staple in raw food and vegan kitchens, particularly for culturing cashew or almond-based cheeses without packaged probiotics. It's easy to make and a great DIY intro to fermentation.
Homemade rejuvelac typically lasts up to 1 week in the fridge when stored in a clean, airtight glass jar. Its freshness depends on the temperature and cleanliness during fermentation. If it develops an off smell, unusual color, or excessive fizzing, it's best to discard it and make a fresh batch.
Need
- 100 Grams whole grains, (wheat, quinoa are common)
- filtered water as needed
Do
- 1
Place the wheat berries/quinoa into a glass jar and cover with water overnight. Don't seal the jar, just cover it loosely with a paper towel of cloth.
- 2
The next day, drain the jar and rinse the grains with some fresh water. Drain it from the jar and cover the jar loosely as before but tip the jar on its side. Lay it on a kitchen bench near a window, if it is very hot, you might want to move it out of direct sunlight, but I did this on some hot hot days and the sun does speed up the process.
- 3
Throughout the next 2-3 days roll the jar around so that the grains are not always wet and have plenty of room to sprout. (See video)
- 4
When the sprouts have reached 1/2 inch or more in length, fill the jar with filtered water and make sure the sprouts are all covered with water.
- 5
Seal the jar and leave at room temperature for up to 3 days. I found I had good activity after just one day.
- 6
Once you are confident you have good bubbles and lots of activity in the rejuvelac it is ready to use.
- 7
Drain out the liquid and store separately in an airtight jar in the fridge. Use as directed in recipes or add 1-2 tbsp to smoothies for a great probiotic boost to your day.
Served with
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Gut Instinct Protocol: The Power of Fermented and Cultured Foods
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
