Editor's note: The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, Raw.
Recipe information
Yield
Yield: 4 cups
Ingredients
Preparation
Step 1
In the evening, place the wheat or rye berries in a sprouting jar, and fill the jar with water. Let stand overnight. The next morning, drain the berries and spread them on a sprouting rack (a plastic or glass rectangular container lined with wet paper towels can be substituted). Leave them to sprout for 1 to 2 days, rinsing them 3 times a day. They are ready when 1/4-inch tails have emerged.
Step 2
Place the sprouts in a wide container with at least 3-inch-high sides and add 4 cups filtered water. Let stand in a warm spot for 12 to 14 hours, or until the liquid smells slightly fermented.
Step 3
Strain off the liquid (this is the Rejuvelac) into a clean jar. Use immediately, or cover tightly and store in the refrigerator for up to 5 days. The same sprouts may be used 3 more times to make additional Rejuvelac.
