Rejuvelac – it’s fizzy, it’s fermented, it’s full of probiotics and vitamins. Rejuvelac is perfect for people trying to avoid yeast, but is still down with gut health!
Now made with quinoa! Enjoy it as is or make your favorite ferments with this.
I make this recipe as a precursor for vegan, nut cheese. Take me there now!
Spoil alert: rejuvelac can go bad! If it smells anything like old socks, oldgarbage/compost, it’s off. If you are unsure, always throw it out and start again. To avoid contamination? Keep your work area and tools squeaky clean! Read note in recipe for more.
Soak quinoa in mason jar with 1 cup of water, cover with cheese cloth and let sit in room temp overnight 8-12 hours
Drain and rinse seeds. Let the jar sit on a tilt, so it can fully drain. Give it a shake from time to time!
Depending on your room temperature, allow 6-12 hours to germinate.
Once you see tails, fill mason jar back up with 2 cups of water and let sit for 1-2 days in room temperature.
It's ready when the liquid is cloudy and you may see some bubbles in between the quinoa.
The end result should be sweet, wheat-y smelling, and taste fresh like citrus. Bottle liquid, keep chilled, and enjoy!
People who are advised to avoid unpasteurized cheese due to bacterial infection concerns (eg. pregnant women, infants) should also avoid fermented foods like rejuvelac and unpasteurized vegan cheese, for the same reason.
Ask your doctor for details.