Friday, January 7, 2011

REJUVELAC (Natural Probiotic)

How to make rejuvelac, an enzyme rich, probiotic living drink. Sometimes it is slightly fizzy. Rejuvelac should taste slightly sweet, grassy, subtle, a little tart (acidic), not too sour

A rich source of friendly bacteria to heal your digestive system

Delicious, inexpensive and easy to make

You can make rejuvelac with whole wheat, oats, rye, barley, millet, buckwheat, rice and other grains. My best results have been with wheat and rye

Drink it as a digestive aid, a detoxifier, and use it as a 'starter' for other fermented foods such as raw nut and seed sauces, cheeses and essene breads

Rejuvelac contains eight of the B vitamins, vitamins E and K, and a variety of proteins, dextrines, carbohydrates, phosphates, saccharines and amylases. It is rich in enzymes that assist both your digestion, and the growth of friendly bacteria such as lactobacillus bifidus. Lactobacillus produces a lactic acid that helps your colon maintain its natural, vitamin producing facility. It also helps cleanse your intestinal tract

Rejuvelac will store in the refrigerator for weeks or months, gradually getting stronger and more acidic


2 cups of organic wheat berries (grains) or other whole grains
Spring or filtered water


Step 1 - Sprout the grains
Soak the wheat grains (berries) for about 8 hours after washing them well and discarding any dead, broken or discoloured berries. After the period of soaking, keep the berries damp but not wet. Rinse them 2-3 times per day. The berries will take about 2 days to sprout 1 cm, depending on the temperature, their quality, the water you use and other factors

Step 2 - Make the rejuvelac
After the grains sprout about 1 cm, put them in a container and just cover them with spring or filtered water. Keep the container in a quiet dark place. After two days, pour off the first batch of Rejuvelac. Drink it immediately, or store it tightly capped in the fridge

Add fresh water to the soft seeds so they are just covered, and after a further 1-2 days pour off your second batch. You can repeat this process a couple of times, with each batch getting weaker, sourer and more insipid

The second and subsequent batches of rejuvelac sometimes have a white bubbly scum on the surface. I scrape it off and throw it away, and it doesn't seem to affect the drink. Check the smell, and of course if there is the slightest sign of blue / green / black mould throw the whole lot away

Warmer temperatures in summer will decrease the fermenting times by as much as a third.

Cabbage Rejuvelac {Probiotic}

Rejuvelac is a fermented drink many people have taken for its probiotics (supposedly friendly bacteria). However, probiotics are no longer recommended by Bee because our bodies are is smart enough to create any probiotics required, when, and if, needed, just like it balances out all nutrients if given "proper nutrients" (Bee's diet plus supplements).

It is also impossible for probiotics taken by mouth to reach the large intestines where they are "supposedly" needed. If probiotics were necessary they can only be introduced into the large intestines by an enema. However, cabbage rejuvelac and other fermented foods and beverages are not harmful, since fermentation pre-digests foods, just like cooking them does.

No starter is needed for making this rejuvelac.

The rejuvelac seems to be more successful using green cabbage, which is organic or certified organic, however purple cabbage can also be used.


  • 3 cups cabbage, fresh, coarsely chopped and loosely packed

  • 1st Batch: 1 3/4 cups water, non-chlorinated - see note

  • 2nd & Subsequent Batches: 1 1/2 cups water, nonchlorinated, plus 1/4 cup of fresh rejuvelac (from the prior Batch)

Note: The water must not contain chlorine. In order to remove the chlorine boil the water for 30 minutes or leave the water in an open container for 24 hours.

How to Make the 1st Batch of Rejuvelac (takes 72 hours):

  1. Start one morning by putting the cabbage and the water in the blender.

  2. Start the blender at low speed and then advance the blender to high speed and blend for 10 seconds or less. Be careful not to blend it too much.

  3. Pour the blended cabbage and water into a glass jar with a tightly fitting lid (a quart jar is excellent to use).

  4. Ensure there is at least 1 inch of space above the mixture/liquid to allow room for expansion, and screw the cover on tightly.

  5. Keep the jar in a place that is about room temperature for 3 days. Room temperature is about 72°F or 22°C.

  6. After 3 days (72 hours) strain off the liquid rejuvelac, and save it (liquid) in a glass or jar, and discard the cabbage - the cabbage can be used to make other dishes, i.e. sauerkraut, kimchi, etc. - see Uses for Leftover Cabbage from Rejuvelac.

  7. It is the liquid that is the fresh rejuvelac, which you drink for its probiotics.

  8. After straining off the fresh rejuvelac liquid make your 2nd batch of rejuvelac, which uses 1/4 cup of fresh rejuvelac from your 1st batch, as follows:

The first batch of cabbage rejuvelac takes 3 days (72 hours) to ferment, but the 2nd and all subsequent batches take only 1 day (24 hours) each.

How to Make the 2nd & Subsequent Batches of Rejuvelac (takes 24 hours)

  1. Put 1 1/2 cups of purified water and 3 cups of coarsely ground, loosely packed fresh cabbage in the blender.
  2. Start the blender at low speed and then advance the blender to high speed and blend for 10 seconds or less. Be careful not to blend it too much.

  3. Pour the mixture into a glass jar with a tightly fitting lid and add 1/4 cup of the fresh rejuvelac. just strained off from the previous batch. Leave at least 1 inch of space above the mixture/liquid to allow room for expansion.

  4. Screw the cover on tight, shake, and let it stand at room temperature until the next morning (24 hours).

  5. After 24 hours strain off the liquid rejuvelac, and save it (liquid) in a glass or jar, and start your next batch.

How to Make Cabbage Rejuvelac without a Blender

  1. Chop up 2 1/2 cups of cabbage very fine (replacing the 3 cups in the recipe above), and use the same amount of water (1 3/4 cups).

  2. Put the cabbage in a glass jar and pour the 1 3/4 cups of water over it. Follow the rest of the recipe above.

What Should Good Quality Rejuvelac Taste Like?

Good quality rejuvelac tastes similar to a cross between carbonated water and the whey (liquid) obtained when making yogurt. Bad quality rejuvelac has a much more putrid odour and taste and should not be consumed.

Avoid using tap water because chlorine will interfere with the production of the bacteria. Boil tap water for 30 minutes uncovered to remove chlorine or let tap water sit in an open container for 24 hours.

If the rejuvelac is to be kept overnight, refrigerate it. Discard any rejuvelac on hand 24 hours after it is poured off of the cabbage.

How to Take Rejuvelac

Drink 1/2 cup of cabbage rejuvelac three times per day, preferably with meals.

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