Rejuvelac
 Fresh rejuvelac fermented from sprouted buckwheat |
Rejuvelac is a kind of grain water that was invented and promoted by Ann Wigmore, born in Cropos, Lithuania.[1] The beverage is closely related to a traditional Romanian drink, called borș, a fermented wheat bran that can be used to make a sour soup called ciorbă[2] or as the basis for vegan cheeses.[3]
Rejuvelac is a raw food made by soaking a grain or pseudocereal (usually sprouted) in water for about two days at room temperature and then reserving the liquid. A second batch can be made from the grain/pseudocereal, this time requiring only about one day to ferment. A third batch is possible but the flavor may be disagreeable.[4] The spent grain/pseudocereal is usually discarded afterward.
References
[edit]- ^ Kroger, M (1997). "Love and speculation". Nutrition Forum (Book review). 14 (7): 48.
- ^ "How to Make Rejuvelac, The Fermented Super Drink". www.superfoodevolution.com. Retrieved 2020-04-25.
- ^ Kennedy, Alicia (2021-04-01). "Vegan Cheese Is Ready to Compete With Dairy. Is the World Ready to Eat It?". Eater. Retrieved 2021-04-12.
- ^ Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, Sandor Ellix Katz, 2003, page 121