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Fresh rejuvelac fermented from sprouted buckwheat

Rejuvelac is kind of grain water invented and promoted by Ann Wigmore.[1]

Rejuvelac is a raw food made by sprouting a grain, soaking the sprouted grain in water for about two days at room temperature, and then reserving the liquid. A second batch can be made from the same sprouts, this time requiring only about one day to ferment. A third batch is possible but the flavor may be disagreeable.[2] The spent sprouted grains are usually discarded.

The drink is good for individuals who have yeast sensitivities that would flare up upon ingesting kombucha,[3] another fermented product.

ReferencesEdit

  1. ^ Kroger, M (1997). "Love and speculation". Nutrition Forum (Book review). 14 (7): 48. 
  2. ^ Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, Sandor Ellix Katz, 2003, page 121
  3. ^ http://www.bonappetit.com/story/quinoa-rejuvelac-recipe