Rejuvelac
In the following article we will explore in depth the fascinating world of Rejuvelac. From its origins to its impact today, we will delve into the multiple aspects that make Rejuvelac a topic of interest for people of all ages and professions. Throughout these pages, we will discover the importance of Rejuvelac in modern society and the relevance it has in various areas. Whether you are an expert in the field or are discovering Rejuvelac for the first time, this article will provide you with a complete and up-to-date overview of this exciting topic.
 Fresh rejuvelac fermented from sprouted buckwheat |
Rejuvelac is a kind of grain water that was invented and promoted by Ann Wigmore, born in Cropos, Lithuania.[1] The beverage is closely related to a traditional Romanian drink, called borș, a fermented wheat bran that can be used to make a sour soup called ciorbă[2] or as the basis for vegan cheeses.[3]
Rejuvelac is a raw food made by soaking a grain or pseudocereal (usually sprouted) in water for about two days at room temperature and then reserving the liquid. A second batch can be made from the grain/pseudocereal, this time requiring only about one day to ferment. A third batch is possible but the flavor may be disagreeable.[4] The spent grain/pseudocereal is usually discarded afterward.
References
- ^ Kroger, M (1997). "Love and speculation". Nutrition Forum (Book review). 14 (7): 48.
- ^ "How to Make Rejuvelac, The Fermented Super Drink". www.superfoodevolution.com. Retrieved 2020-04-25.
- ^ Kennedy, Alicia (2021-04-01). "Vegan Cheese Is Ready to Compete With Dairy. Is the World Ready to Eat It?". Eater. Retrieved 2021-04-12.
- ^ Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, Sandor Ellix Katz, 2003, page 121