Spelled Rejuvelak - a healthy kvass drink made from naturally fermented wheat germ (Rejuvelac) for raw foodists

[Preparation]

Spelled Rejuvelak - a healthy kvass drink made from naturally fermented wheat germ (Rejuvelac) for raw foodists

Category: The drinks

Ingredients
Wheat	2 tbsp.
Purified water	3 l

Cooking method

• Rejuvelak is a wheat germ drink. This drink was the basis of the first big wave of the raw food diet in the United States.
• Rejuvelac is considered very useful, and this is worth believing, since as a result of the fermentation process of sprouted wheat, beneficial bacteria for the microflora of the gastrointestinal tract, lactobacilli, many enzymes for digestion, not to mention vitamins are found in it.
• Rejuvelac should taste sour and strong, like kvass, carbonated. In general, it is a real probiotic, which is why it is called the youth drink or vegan bifid.
• Regwellac is so rich in vitamins, enzymes, a wide variety of nutrients and lactobacilli that it can be considered a separate dish.
• It is very pleasant to drink it just like that in the summer heat. You can add honey to ready-made rejwelak or dilute fresh juices with it. Especially useful are carrot and beetroot. Soups and vegan cheese are made from it. To add value, I made it with spelled.
• You can store the drink for several days, some store up to a month.
• Preparation
• - Soak wheat in 1 liter of water for 24 hours.
• - Drain the wheat through a sieve and rinse. Leave at room temperature for 24 to 48 hours.
• - Wheat should be washed once during this time. When the wheat has small roots and sprouts, we will continue to prepare the drink.
• 
• - Place the wheat germ in a blender with a little water and grind well. This is important, because it is in the ground form that wheat will ferment much faster, and the drink will be more concentrated!
• - Put the resulting penny gruel into a clean glass jar and pour 2 liters of water. Close the neck tightly with gauze or cloth, you can even tightly. The jar does not need to be filled completely - leave a place in it, 5-6 centimeters. During fermentation, the mass will float upward.
• - Leave at room temperature for 48 hours. (In a fermenter on kvass for 36 hours in hot weather, I completely fermented it) During this time, the gruel from the bottom will rise to the top, and then sink to the bottom again. Periodically fermenting contents can be stirred with a wooden or plastic spoon (bacteria don't like metal!).
• 
• As a result, the contents of the jar will separate into more or less large fragments, a white layer and an almost transparent liquid.
• 
• - We drain the transparent layer through a tube, filter the rest through a filter or three layers of gauze. Or we just filter everything without bothering.
• Keep refrigerated. Drink to increase immunity, improve the work of housing and communal services, or use to prepare other healthy dishes I haven't made okroshka yet.

Note

Rejuvelak recipe from the book "Soak Your Nuts" by Karin Calabris.
Can be cooked from any grain - naked oats, rye.
It is advised to wipe their face for rejuvenation.
Squeezes, of course, do not need to be thrown away, they can and should be used when baking homemade bread.
Eat healthy natural drinks and be healthy and happy!

[Ol!]

Ol! An interesting and necessary recipe! And, look - ka, they cook without sugar at all!

[Ol!]

Ol! An interesting and necessary recipe! And, look - ka, they cook without sugar at all!

Irisha, thank you for paying attention, maybe the others will catch up - the drink is very healing, but it prepares quickly.
You know, he is credited with such healing properties that it is worth trying to drink it as a course and check it out for yourself. At least I know one girl whom he helped a lot, as she claims, in some problems. For me this is relevant, so I continue to study mat. part. Yes, without yeast and sugar, which captivated me in this recipe. It turns out sour, and then you can add whatever you want for taste. It looks like grandma's white kvass.

Why drain the clear liquid? And where to drain? In the sense of pouring or drinking?

And without yeast and sugar, any kvass can be, it will ferment without problems, it's just that we are used to sweet ...

Why drain the clear liquid? And where to drain? In the sense of pouring or drinking?

Precisely, drain and drink, and filter and drink the rest! That is, you get a drink of the first grade and the second!
Yes, you don't have to bother, strain everything or drain carefully.
We somehow don't like sweet kvass, at least I can't use sweet ones for okroshka, so this one will be in use. But I want to drink a course for a couple of months while it's hot.

I'll look at the effect, how the joints react, they say, he heals.

Precisely, drain and drink, and filter and drink the rest! That is, you get a drink of the first grade and the second!
Yes, you don't have to bother, strain everything or drain carefully.
We somehow don't like sweet kvass, at least I can't use sweet ones for okroshka, so this one will be in use. But I want to drink a course for a couple of months while it's hot.

I'll look at the effect, how the joints react, they say, he heals.

Here I am about that! I mean - filter everything out in bulk and drink!))) I will not bother for sure)).

I also heard from the doctor that the joints react very well to tea made from fresh wheatgrass. Just chop it, pour boiling water over it and drink it. It tastes sour, not bitter. Let's try everything together! I love everything that is life-giving and useful so much!)))

Let's try everything together! I love everything that is life-giving and useful so much!)))

Come on! I am for it! I also want to sit on kvass according to Bolotov, they are on whey, but there it is necessary to select the composition for the problems. It is necessary to find your own books - to refresh your memory.

Just chop it, pour boiling water over it and drink it. It tastes sour, not bitter

And if you make vitgrass from it and drink a little with this kvass, this will be a vitamin-bifidus bomb. Only wheatgrass should be taken with a height of no more than 15 cm, because the formation of chloroplasts ends at a height of Vitgrass of about 12-15 cm. At least this applies to wheat.

Olga! Awesomely useful product! I've been looking at him for a long time - I didn't dare! Thank you for cooking, telling in detail and giving you the opportunity to see! Thank you dear! You are super!

Olga! Awesomely useful product! I've been looking at him for a long time - I didn't dare!

Irish, everything is simple and fast! As you undo the competition, so will you!

You are super!

I am, rather, a POOPER!

What a great drink, you should try from oats
Thank you

The recipe does not specify the amount of grain.
At the top, the reduction is 2 tbsp.
I understood as 2 tablespoons.
The drink was barely sour.
Looked at the recipe in 🔗 - 2 cups of grain.
Glasses are also different.
IN 🔗 you need 1 glass of grain per 1 liter of water.

Glasses are also different.

It is generally accepted in cooking (and not only), including in the world of culinary, that a glass holds 250 ml. liquids.
And the word "glass" can be replaced by the word "cup", in which the volume is also equal to 250 ml.
Therefore, the values ​​in the glass-cup recipes will be equivalent