Rejuvelac

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.

References