More info about Rejuvelac, part 3 of 3
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.
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2 thoughts on “More info about Rejuvelac, part 3 of 3”Leave a Comment
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. ??
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