Rejuvelac is a cultured probiotic-rich drink made by fermenting freshly sprouted grains in water. It first became popular in the 1960’s under the influence of living food enthusiast Dr. Ann Wigmore, the original founder of the Hippocrates Health Institute. Born in Lithuania, “Dr. Ann”, as she was called, is believed to have acquired the recipe from her Baltic origins. The beverage is closely related to the traditional Romanian drink, called Bors, a fermented wheat bran used to make a sour soup called ciorba. Rejuvelac is a cultured probiotic-rich drink made by fermenting freshly sprouted grains in water, traditionally wheat is used, but we also use rye as well as gluten-free millet and quinoa. Plus, we show you how to make rejuvelac from sprouted wheat as well as sprouted quinoa.
Rejuvelac is also an essential ingredient to making your own Vegan cheeses. (Check out this blog’s Food section for Miyoko Schinner’s recipes for making meltable Mozzerella cheese and your own Vegan butter.)
Organic Quinoa Seeds – 16oz – 1lb – http://bit.ly/1GlGT8h
Wheat Seed (for Wheatgrass): Hard Red – Organic 8oz to 50lbs – http://bit.ly/1Pls9v8
Organic Wheatgrass Sprouting Seed, Mountain Rose Herbs – 4oz to 1lb – http://bit.ly/1BaKkjq
Organic Kamut Grain – 16oz – 5lbs – http://bit.ly/1L6Efo2
Jarden 52505 Wide Mouth Ball Jar, 32-Ounce, Case of 12
Sprout-Ease – Econo-Sprouter Toppers Set – 3 Piece(s) – http://amzn.to/1KP9uGs
Ball Mason Jars Wide-Mouth Can or Freeze – 16 oz 12pk – http://amzn.to/1QWhIfu
Jarden 52505 Wide Mouth Ball Jar, 32-Ounce, Case of 12 – http://amzn.to/1G3eBML
Rejuvelac Page: http://bit.ly/1FHiICl
Additional Sourced Info:
Anne Wigmore Natural Health Institute: http://bit.ly/1SdShZn
Wild Fermentation: http://bit.ly/1G3eErO
Gut Flora: http://bit.ly/YWNmFW
All information is for educational purposes only and is the personal view of the author; not intended as medical advice, diagnosis or prescription. This information has not been evaluated by the FDA and is not intended to cure or prevent any disease.