Barley rejuvelac is a super powerful & healing Lacto-fermented drink! It is made of sprouted barley grains and purified water. As the name implies, rejuvelac is rejuvenating your cells and promoting digestion. It is a two-step method, where the first step is the sprouting process and the second step is the fermentation process of the sprouted grains. Sprouting & fermentation time varies, depending on the grains you are using & the temperature of the environment.
Barley Rejuvelac Health Benefits
- Because it is raw & fermented, it increases protein, enzyme, and amino acid content, promoting absorption and assimilation of the nutrients from the food you eat. Eating mostly cooked food results in a diet very low in enzymes, because heat destroys most of them. The enzymes have a beneficial effect on the metabolism and a curative effect on various diseases.
- It accommodates natural carbohydrates, dextrins, phosphates, saccharines, lactobacilli, and aspergillus oryzae, which breaks down glucose, starches, and glycogens. It resolves inflammation and increases immunity.
- It is a natural laxative, relieving constipation as it helps break down undigested waste material.
- It has gut-friendly yeasts and bacteria, such as lactobacillus acidophilus species, that can proliferate the digestive system and balance the GI ecosystem. Gut health has been linked to countless diseases & health disorders. Lactic acid destroys harmful intestinal bacteria.
- It is a super nutritive energy booster drink, providing different minerals & vitamins, such as Vitamin B-complex, including vitamin B12, Vitamin C, and Vitamin E, depending on the different grain sprouts that are used.
Recipe
Kitchen Tools, Utensils & Equipment:
- Measuring Cups
- Measuring Spoons
- Kitchen Towels
- Sprouted Jars or Sterilized Mason Jars (Lids With Mesh Strainer)
- Strainer
- Funnel
- Glass Bottle For Storing Rejuvelac
Ingredients:
- 1 Cup Whole Barley Grains, Organic & Non-GMO
- Filtered or Spring Water
Instructions:
- Measure one cup of whole barley grains and place them in a sterilized sprouting jar.
- Cover them with four cups of spring or filtered water & soak them for eight to ten hours, or overnight.
- Drain & rinse them out thoroughly. Repeat this step at least a couple of times.
- Place the sprouting jar in an upright position or at a 45° angle, to let any extra water drain out, avoiding direct sunlight.
- Rinse & drain twice per day. Rinsing & draining as much water as possible is essential to sprouting efficiently.
- The grains will be sprouted in about 2 to 3 days. Sprouting the barley grains before fermentation is really important, as the sprouts contain the essential compounds to make the rejuvelac a healing tonic.
- Place the germinated grains back in the jar and add 4 cups of spring or filtered water.
- Ferment between 8 to 12 hours, keeping ideally the temperature between 72°F to 82°F (22°C to 28°C).
- After 8 to 12 hours you will start seeing lots of fermentation activity, with tiny bubbles and foam at the top of the water. However, you can ferment it for more hours or days, up to 3 days.
- Taste the rejuvelac. It is ready when it has a pleasant tangy, slightly tart & citrus taste and has gas bubbles when you stir it! The color is yellowish & cloudy.
- Transfer the rejuvelac to a glass bottle and refrigerate immediately. It can be stored in the fridge for about 2 to 3 weeks but tastes better when it’s fresh.
- You can add more water to the grains to make another batch of rejuvelac.
Extra Notes & Tips
- Remember to place the sprouting jar in an upright position or at a 45° angle, to let any extra water drain out, out of direct sunlight. The extra water can create harmful bacteria or mold.
- Temperature is a key factor in fermentation. Temperatures between 72°F to 82°F (22°C to 28°C) are ideal. If the environment is too hot, place the jar in a cooler spot, and if the environment is too cold, place the jar in a warmer spot.
- It is better if you are using spring or filtered water because chlorinated tap water can inhibit the fermentation process.
- Using sterilized jars helps reduce any chance of introducing any pathogens or harmful bacteria.
- If you notice any dark spots or mold, it is advised to discard everything and start again the process from the beginning.
- Rejuvelac is the key ingredient to making your vegan cheese or vegan yogurt. The lactobacillus bacteria inside of it helps the vegan cheese or vegan yogurt to develop a complex & tangy flavor. Very simply, you blend soaked nuts or seeds with just enough amount of rejuvelac water and seasoning in a high-speed blender. Place the mixture in a sterilized glass container and let it ferment in a warmish spot for a couple of days!
- Any grains containing gluten, such as einkorn, spelt, emmer, and rice, but also gluten-free grains such as millet and quinoa can make rejuvelac. Each grain has its special characteristic flavors and aromas. However, do not attempt to use buckwheat because of its mucilaginous properties.
- Far from other fermented drinks, such as kombucha and kefir, which may contain very small amounts of alcohol, rejuvelac is considered a non-alcoholic fermented beverage.
- Start drinking between 2 to 4 ounces at a time after meals, because drinking too much might upset your stomach.
- Add different herbs or spices to improve the flavor, such as ginger, cinnamon, spearmint, lemon, lime, or honey.
