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Sunday, April 28, 2013


Makes about 5 cups

This is what you will use as the culturing agent for the recipes that follow. Keeps for about 4 weeks covered and stored in the fridge. The process took me about 3 days in total but can take as up to 6 days.

1 cup whole grains (I used quinoa. Brown rice, Kamut berries, millet, oat groats, rye berries, wheat berries or a combination will also work.)

6 cups filtered water

1. Soak and sprout the grains. Put the grains in a 1 quart and add water to cover. Place a double layer of cheesecloth over the mouth and secure with a rubber band. Let the grains soak for 8-12 hours. Drain, then add just enough water to moisten the grains but not so much that they immersed in water. Put the jar in a warm place out of direct sunlight for 1 to 3 days and rinse the grains once or twice a, each time draining well and then adding just enough fresh water to moisten them. Continue the process until the grains begin to sprout.

2. Culture the rejuvelac. Divide sprouted grains equally between two 1 quart glass jars. Pour 3 cups of the filtered water into each jar. Cover each jar with fresh cheesecloth and secure with rubber bands. Put the jars in a warm place out of direct sunlight for 1 to 3 days. The water turn cloudy and white, and the liquid will have a slightly tart flavor, somewhat like lemon juice. Strain the liquid into clean glass jars and discard the grains.

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