Some information about REJUVELAC follows:
"Rejuvelac is rich in Lactobacilli, yeast and Aspergillus oryzae mold producing lactic acid, carbon dioxide [CO2], some Vit. B complex and enzymes among other natural compounds. The beverage aids digestion mainly due to enzyme activity.
"Rejuvelac is a name given to a natural fermented grain and water drink. The beverage was extensively used by the late Dr. Ann Wigmore at Hypocrites Health Institutes situated in the US. Although the process for culturing rejuvelac is similar to beer and Kvass of Russia, including other culture-grain beverages, on the other hand the latter contain appreciable amounts of alcohol. Whereas rejuvelac should contain very small amount of alcohol. The cereal grains are usually sprouted, water added and the mixtures is left to ferment at room temperature for a few days, depending on temperature. The temperature during fermentation should be between 15 - 25Â° C, 20Â° C being optimum [60-80Â° F, 70Â° F optimum].
"The ferment [rejuvelac] is strained from the grains and consumed fresh. The process is also similar to making sourdough bread starter. In fact, the spent grains may be used for preparing a sourdough starter when added to flour and water and left to ferment for a few days in a covered container.
"This natural fermentation is mainly due to the native microflora found on the grains' hulls, which acidify and carbonate the medium. The finished rejuvelac has a clean sour taste with slight effervescence.
"Rejuvelac can be prepared from any cereal grains, including wheat, rye, oats, barley, unhulled millet, brown rice [any whole grain rice], and raw unhulled buckwheat. Freshly soaked grains can be used, or sprouted or sprouted then ground to a mash. Rejuvelac may also be prepared with freshly ground mash by pounded soaked cereal grains in a Mortar and Pestle or blended in a food processor. I will mainly explain the sprouted grain process here including some variations. "
This rejuvelac information is from the website: "Dom's non-dairy milk and Rejuvelac in-site
For those with further interest on the subject on fermentation and/or "making your own fermented/or natural food products at home", also on the website, is information about:
*SEED, NUT AND SOY MILK
*Mortar & Pestle Method for Preparing Seed & Nut Milk
*Electric Blender Method For Making Seed & Nut Milk
*Soy Milk Recipe
*Soy Milk Yogurt and Soy Milk Kefir
*Seed & Nut Cheese
*Seed & Nut Yogurt Recipe [vegan]
LINKS on the website to (and more):
1. How to prepare cultured-vegetables with Kefir Grains --- the natural mother-culture
2. Making Kefir
3. Culture-Foods of Asia Which includes this introduction:
A brief intro to my intro to culture-foods of Asia
"During July of 1982, one would have found me traveling through Java, Indonesia with a desire to experience traditional Tempeh prepared among the nativity of its tad-environment. During these travels, many cherished experiences were realized through being exposed to the culture-products produced by local Javanese Culture-food Masters. In fact, it is in this spirit of adventure, and through observation and pro-exploration, is the essence of which I try to reflect in this web page. The culture-products explained here, include traditional culture-foods of Indonesia, Japan, China and Korea, which I have provided some basic information of such culture-products, including preparation. References on how some of these culture-products are consumed are also discussed in some detail. Enjoy!"