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This section is solely devoted to the recipes for and instruction of raw fermented beverages like kombucha, rejuvelac and raw vegan kefir.
Karyn Calabrese shows how to make Rejuvelac:
I just finished reading her new book, Soak Your Nuts and decided that I would make Rejuvelac.
I found this...she just put it up today!!
2 cups of wheatberries
10 cups of purified water
Soak the wheatberries in 4 cups of water for 24 hours.
Drain and rinse the wheatberries in a large mesh colander. Set aside for 24 hours.
Transfer wheatberries to food processor or blender and process until smooth..
Put ground wheatberries into a clean glass jar. Add remaining 6 cups of water.
Cover with cheesecloth or mesh screen. Use a rubberband to secure it.
Let ferment another 48 hours. The longer it ferments, the stronger it will be.
Strain it and put into clean glass jars. Cover tightly. Stored in the fridge, it will keep for 4 weeks.
If you don't drink all of it before it spoils, water your plants with it! : )
Open it up and stand back. It will either smell like strong vinegar or fizz all over the counter. I don't think Kombucha ages well ;-) Could be wrong, but I don't think I'd drink it.
Can you make Rejuvelac from coconut water instead of regular water? I am going to be down in So. Florida next week and a good neighbor has a full coconut tree. I was going to ask them for a couple so that I can use the water. What do you think? Will it ferment properly with coconut water?
Does anyone have experience in making rejuvelac from Amaranth?
I just remembered that I bought some rye berries for Rejuvelac last time I was in Ft. Lauderdale. I've made some with winter wheat berries and it was very good. I've heard rye was even better. Has anyone tried other types? What's your favorite?
This is perfect for what I'm looking for.
>After a few days in the fridge
Does fermentation continue in the fridge?