Ingredients
1 cup whole grains ( preferably rye for cheese or brown rice, or wheat or Kamut berries, or a combination)
6 cups filtered water
Directions
Soak and sprout the grains.
Put the grains in a 1-quart glass jar and add water to cover. Place a double layer of cheesecloth over the mouth of the jar and secure it with a rubber band. Let the grains soak for 8 to 12 hours. Drain, then add just enough ... #EllieKPosts#ferment
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water to moisten the grains but not so much that they are 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 day, each time draining well and then adding just enough fresh water to moisten them. Continue this process until the grains have begun to sprout (they will have little tails emerging).
Culture the rejuvelac.
Divide the sprouted grains equally between two 1-quart glass jars. Pour 3 cups of the filtered water into
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each jar. Cover each jar with fresh cheesecloth and secure it with rubber bands. Put the jars in a warm place out of direct sunlight for 1 to 3 days. The water will 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.
STORAGE NOTES: Covered and stored in the refrigerator, Rejuvelac will keep for about 4 weeks.
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