GreenSmoothieGirl Logo
Lose 10 Pounds in 10 Minutes. Add 10 Years to your life.
Our beautiful template for infinite variety of greens and superfoods in your smoothies—print this and eliminate the need for recipes! Get it now for free!

More info about Rejuvelac, part 3 of 3


Robyn Openshaw, MSW - Oct 09, 2011 - This Post May Contain Affiliate Links


Question: You said to use quinoa or soft white wheat berries. Can I use hard red wheat? What about other grains?

Answer: At classes I taught in Washington and Oregon right after posting the original Rejuvelac video, I had a few readers tell me they’ve been making Rejuvelac for years, with hard red wheat, triticale, and even rye! One reader told me that Rye Rejuvelac is the best!

I love the idea of rotating our grains, for a variety of nutritional profiles and tastes, just like we rotate our greens.

One reader, Monika, who went to Hippocrates 16 years ago, said she likes Rye Rejuvelac the best as well, and she barely pulses the sprouted grains into the water (per Dr. Max Gerson’s instructions many years ago) to minimize damage and oxidation of the grains. She also uses the sprouted-grain bolus over and over for a week, after straining off the liquid, to drink, after the first 2 days. Then she adds more water, and covers it, and the fermented mass makes more Rejuvelac in 24 hours, over and over, for a whole week. This tip makes the whole process even easier, quicker (about 90 seconds a day!), and less expensive, and it keeps the habitual process going.

Question: I followed your directions, and this stuff smells like #&!$!! Should I still drink it?

Answer: I am cracking up at the thought of so many GSG readers, skirting their new, weird drinky-food, poking it, sniffing it. Like cats. Your anxiety is related to unfamiliarity. (If you hadn’t been raised with bacon cooking on weekend mornings, and hamburgers on the BBQ for dinner, those smells would be unpleasant to you. BTW, they don’t smell good to me.)

I had never sniffed my Rejuvelac, so because we got a handful of this question (I answered it but it’s buried in a couple hundred comments), I made a batch and smelled it. Just for you.

You’re right. IT SMELLS AWFUL. But I tasted it and it was just fine. Luckily, it doesn’t smell at all like it tastes. The predigested proteins and sugars may fizz, and you may smell that process, and the gases that occur, but it’s just a new smell. (Raw sauerkraut, another fermented food, smells bad, too. It tastes good, though.)

Just think, normally that digestion and fermentation has to take place inside you! (Think gas. Think alcohol. Many people have degenerative gut problems, most of them undiagnosed—and they do not digest many foods effectively.) Drinking a probiotic-rich food should quiet your digestion of other foods.

Question: Will my homemade Rejuvelac be alcoholic?

Answer: Only very small amounts of alcohol (like 10% or less of what there is in beer), is produced by the fermentation of grain in Rejuvelac—as is the case with many foods. Your gut produces alcohol as a byproduct of digestion, and if you have candida, or eat a lot of sugar, or both, you’re producing more alcohol in your gut than you’d get from a can of beer anyway. If you have a lot of undigested proteins in your small intestine, as many people on the modern diet do—causing a multitude of inflammatory responses—you will be tremendously benefited by probiotic-rich, fermented foods. So the small amount of alcohol produced naturally with homemade raw probiotic foods is a non-issue, health-wise. And it cannot make you inebriated. In fact, cultured foods will cause your body to produce LESS alcohol.

NOTE FROM ROBYN: Keep in mind that I am learning this new habit, myself. I have been making Rejuvelac only about 6 weeks. I may not have it completely figured out yet and there may be better ways of doing it. For instance, one batch I made, just this week, gave me some intestinal disturbance, even though I never had that at CHI with their Quinoa Rejuvelac. I have read and listened to, with great interest, the comments of those who have been making it for many years. Thank you for any information you have for me—usually I do something for a very long time before I start talking about it here. As I learn more (for instance, if I figure out why a batch had that reaction for me despite it tasting normal), I will share it here.

Posted in: Whole Food

20 thoughts on “More info about Rejuvelac, part 3 of 3”

Leave a Comment
  1. Anonymous says:

    Thank you, I made some and my stomach was upset for a few days. Now I kept putting it in my smoothie thinking I would adjust and didn’t. I am wondering if I should use less and build up or if maybe my batch was bad somehow. Will try again. I did make Coconut milk yogurt and that turned out great.

  2. Anonymous says:

    This is my first day to drink any. I hope I haven’t had too much too fast as far as “intestinal disturbances” may be concerned. Yikes! I have to be taxi tomorrow.

    Once it’s tart-tangy, do we then refrigerate it? I didn’t see that anywhere in the directions/video. I am assuming refrigerating IS what we’re to do, but thought I’d ask for clarification.

    Also, my son is having an endoscopy and colonoscopy tomorrow. He’s 28 and has lived far too long under way too much stress. Is this something you’d think would be good for him right now? Or, would you wait until he’s healed more in the intestinal tract (they’re planning on doing some “snips” here, and there along the way for lab work…just to rule-out any more serious type of health issues.)

    Thanks for the insight.

  3. Anonymous says:

    I’m just wondering, as we come into the colder months, what you do for vitamin D? Do you or your children take a supplement for this? Or what is your source during the winter?

    1. Robyn Openshaw, MSW says:

      Sarah, I take Vita D during the winter, and I think this year I’ll give it to my kids, too.

  4. Anonymous says:

    Okay just had my first green smoothie this morning with a quinoa Rejuvelac base. Tastes like I put quinoa and gym socks in my smoothie. You could not pay me enough to drink it straight. But no belly reactions, and it was easy enough to make. I think I’ll try a sweeter-tasting grain next. Thanks for all your guidance!

  5. Anonymous says:

    I was checking out the Optimum Health Institute in San Diego last night and they have rejuvelac out for the guests to drink. The Quinoa one tasted really yucky to me… and the rye one was like a mild unsweetened lemonade. And after drinking a few cups of the rye one, it started to just taste like water. go figure… also, I had a mild sore throat and after drinking it, it immediately went away. It made me immediately want to start making it at home (and sneaking it to my kids & husband 🙂

  6. Anonymous says:

    Let me retract the “really yucky” comment about the quinoa rejuvelac 😉

    I have a very sensitive sniffer, and when I compared the taste of the 2, I personally preferred the rye.

  7. Anonymous says:

    I tried my first batch of quinoa Rejuvelac today in a green smoothie/protein shake (using Sun Warrior rice protein powder). I am getting some intestinal disturbance/activity even though my Rejuvelac tasted fine (mostly tasted like water with a bit of tartness, not too bad actually. After sprouting the quinoa I only had the blended quinoa/water mix sit on my counter for 2 days at 78-80 degrees so it really wasn’t all that strong a flavor). I will keep drinking the Rejuvelac this week and see if my body adjusts to it. I just recovered from being sick last week and over the weekend so maybe the good bacteria in the Rejuvelac are duking it out with the bad bacteria that was making me sick and that could be causing the activity in my stomach.

  8. Anonymous says:

    Okay I had bad results with my first batch of Rejuvelac. The intestinal disturbance I posted about yesterday turned into painful cramping in my upper left part of my digestive tract and since then I’ve been sick, feeling horrible nausea if I eat anything plus I’ve had a painful headache all day. I’m dumping out my gallon of Rejuvelac. I think I will stick to Vitamineral greens and kefir and yogurt from now on, this experience really turned me off the Rejuvelac.

  9. Nancy Smith says:

    Hi Robyn, I have been trying to figure out how to talk to you, so I could ask ?’s I just wanted to know if Rejuvalac had any alcohol in it. A friend of mine told me to be careful that it might have alcohol in it. I hope not cause I’m really getting excited to try it. I made some Sunday and its fermenting as we speak. Thanks Nancy

  10. Nancy Smith says:

    I wanted to know if when your finished fermenting the rejuvalac, if you scrape the top and bottom part off. You know, skim off the quinoa, and just drink the water part.

  11. Nancy Smith says:

    Why do my posts keep disapearing? I finally figured out how to communicate with you. Frustrating. Please help. I just want to know if rejuvalac has alcohol in it and do I take off the fermented part of the drink and just drink the water part.

    1. Robyn says:

      Nancy, less alcohol than your own body makes digesting food. Negligible.

  12. Nancy Smith says:

    I see my post now. duh. I still would like to know the answers to the 2 ? though. Thank you so much

  13. Susan says:

    Rejuvelac shouldn’t smell or taste bad. It should have a light, lemony smell and a pure taste. If it stinks, it is bad.

  14. Penny says:

    I bought everything to make the Quinoa Rejuvelac. I have ulcers and am doing everything I can to “Heal my Gut”. I also make the Kefir Grains. Do you recommend doing both (Rejuvelac & Kefir) each day or alternating? Thank you for sharing your knowledge with us.

  15. Adeline Thomas says:

    What do you do with the sediments that is left on the bottom or should I shake it before using?

    1. Adeline Thomas says:

      Sorry found the answer to my question in part 1 Thanks!

  16. Jackie says:

    Have you tried it with Buckwheat? I did because I want to avoid gluten….it smells like sulfur. I haven’t had any issues drinking it, but…. Also, I don’t get the lemony taste you mention and wonder if that’s the way they’re all supposed to taste, or is it grain dependent. ??
    Thank you!

  17. teresa olofson says:

    i have been making rejuvelac and its going very well and i have had that experience where it smelled like vomit and then it still tasted oK but now i am finding a couple of batches where it tastes like vomit…my first thought is it because i didnt rinse my sprouts enough before i started the ferement?
    Or was it the slight change in tempurture as its now april and a bit warmer
    or was it because i left the lid on as i heard someone say they do that with kefir he says it keeps the lactic acid inside…i have had some of the best digestion help with this that i force myself to drink the vomit tasting one. So id love to know
    if someone does know What Would Be The Reason for it to have that vomit smell and or at times even also the taste….
    i have like 4 batches and only two of them are like that ..the other two are fine
    i also adding pieces of ginger and cloves does that affect it from doing its thing?

    i am totally lost in these directions about slighting pulsing the sprouts to open them

    i wish i understood this im totally lost and im so totally into this beverage i have 4 gallon jars now fermenting

    ~One reader, Monika, who went to Hippocrates 16 years ago, said she likes Rye Rejuvelac the best as well, and she barely pulses the sprouted grains into the water (per Dr. Max Gerson’s instructions many years ago) to minimize damage and oxidation of the grains. She also uses the sprouted-grain bolus over and over for a week, after straining off the liquid, to drink, after the first 2 days. Then she adds more water, and covers it, and the fermented mass makes more Rejuvelac in 24 hours, over and over, for a whole week. This tip makes the whole process even easier, quicker (about 90 seconds a day!), and less expensive, and it keeps the habitual process going.

    CAn Someone tell me these above steps again this is not making sense to me?

    i have used rye
    stained my teeth
    along with hard red wheat
    i know use kamut

    was not able to sprout brown rice and would love help with that

    difficult time sprouting millet
    and also barely with hulls no luck

    sprouting buckwheat works however its slimy the soak water
    takes a lot of work to rinse it off

    i want to become an expert at making this
    would love suggestions for who has the easily defined answers on it

    …i am not afraid ..i have had more benefits than i have had reactions i mean they FAR OUT WEIGH..the what i assume are detox reactions …i understand why people are afraid i was afraid of this 10 or more years ago when i first tried it smelled like puke i was so afraid of it…i tried turning it onto someone who left it to ferment for 3 days and it looked so scary looking im so glad now that im not afraid of it
    it think there is something in the taste that is offputting until your body adjusts
    and then it became the most refreshing beverage to me
    a light tasty tart lemon water just try sipping it and keep trying to make a new batch until you get this lemon tart taste

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.



Support