If you’re curious as to what the secret ingredient is that makes some vegan cheeses taste aged, rich, and delicious, then get ready to learn about rejuvelac! Not only is rejuvelac incredibly nutritious on its own, but when added to nut cheese it takes on an incredible depth of flavor that can’t be beaten. It’s also wonderfully easy to make – requiring almost no effort!
What is Rejuvelac?
Rejuvelac is, simply put, sprouted grain water. It’s highly nutritious on its own and can be drunk straight, although its signature unique flavor and aroma make it best suited for making aged nut cheeses.
Many types of grains can be used to make rejuvelac, including buckwheat, brown rice, wheat berries, barley, rye, etc. Today, I’ll be using quinoa because it’s one of the fastest grains to sprout. The process for making your own rejuvelac is exactly the same for all grains – the only difference is the time it takes for the grains to sprout will vary slightly.
As for flavor, all rejuvelac tastes nearly the same regardless of which grains you’re using. Rejuvelac starts out with a slightly citrusy, zesty flavor that gradually progresses to a tangy, cheesy flavor.
The best part about this recipe is how simple the ingredient list is. All you need is your grains and water – science takes care of the rest! The ratio of grains to water is roughly 1:3, but it doesn’t have to be perfect.
Now, here is everything you need to make your own rejuvelac:
- 1 cup grains (I’m using quinoa)
- 3 cups of filtered water
- 1 clean glass jar
- Cheesecloth, coffee filter, or paper towel
- Rubber band or mason jar lid (to secure cheesecloth)
There, pretty simple right? Once you assemble the ingredients and equipment, you can make rejuvelac on a weekly basis!
How to Make Your Own Rejuvelac
While patience is necessary, the effort required here is pretty minimal. Plan on needing at least 4-5 days to have your rejuvelac ready and drinkable.
Day One: Soak Your Grains
Start by adding your grains to your glass jar, then adding water. Stir if necessary to make sure all the grains are submerged in water. Cover with your cheesecloth and a securing lid. Let sit in a dark cabinet or corner of your home for 5-10 hours.
Day Two: Drain and Rinse Your Grains
After letting your grains soak, empty them into a strainer. Dispose of the water. Then, rinse your grains and return them to your jar. Replace the cheesecloth and lid and return your grains to that dark corner.
Repeat this step at least twice per day until you see sprouts popping out. This is the process that will take longer depending on the type of grains you’re using.
Quinoa will typically be fully sprouted by the end of this day or the morning of day three. Wheat berries or rye may need another full day or two of draining and rinsing before they are sprouted.
Day Three: Add Water to Sprouted Grains
Now that your grains are sprouted, fill the jar with roughly 3 cups of water and let sit in that dark corner. Stir once a day to circulate the grains.
You’ll notice your rejuvelac starting off with a pretty mild grain smell, then gradually having a citrusy, lemony aroma. By day 2 or 3 of this fermentation process, it should smell slightly funky – reminding you of aged cheese!
Be mindful to not overfill your jar with water, as the fermentation process will cause some bubbling.
Day Five: Strain and Reserve Rejuvelac Liquid
Once your rejuvelac takes on that classic cheese smell, strain the grains and reserve the liquid in a container of your choice. You can compost the grains, or return them to a clean jar and start the entire process over again. I generally find that you can get 2 successful uses out of grains, with the second round taking a little less time.
Storing Your Rejuvelac
Rejuvelac will continue to ferment if it is not kept refrigerated. Be sure to store your rejuvelac in a container (such as your mason jar) and keep it refrigerated for up to 2 weeks.
I know describing liquid as “cheesy” may not paint the prettiest picture – but I assure you that if you want to make the best homemade aged nut cheeses you’ve ever had then this recipe is for you!
Be sure to check out some of our awesome vegan cheese recipes using rejuvelac – and get ready to blow away your friends with how delicious (and nutritious) vegan cheese can be!
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Rejuvelac is the fermented liquid of soaked sprouted grains. It contains healthy probiotics from the nutritious sprouted grains being fermented over several days.
Due to its potent flavor and microbial content, it is best to drink this as a tonic, consuming 4-5 ounces per day. If you’re not used to drinking fermented beverages, start off small and work your way up as you may have some gastrointestinal issues.
Yes! If you have made too much you can freeze it without destroying the healthy microbes. Freezing in small batches is a great way to avoid spoilage.
- Glass jar
- Cheesecloth, coffee filter, or paper towel
- Rubber band or mason jar lid
- 1 cup quinoa
- 3 cups filtered water
- Add grains to a glass jar, then cover with water. Add cheesecloth to cover the lid of the jar and secure with your mason jar lid or rubber band. Place in a dark corner for 5-10 hours.
- Strain and discard liquid from your jar and rinse grains. Return grains to the jar, replace cheesecloth and lid, and return to your dark corner.
- Repeat step two twice per day until you see sprouts appearing from the grains. This may take 1-3 days depending on the type of grain you’re using.
- Once grains are fully sprouted, add roughly 3 cups of water to your sprouted grains. Return cheesecloth and lid. Return to the corner. Stir once per day for 1-3 days.
- Rejuvelac needs at least 1 day to ferment, with fermentation being complete after 3 days. To stop the fermentation process, strain and reserve your liquid and place it in the refrigerator. Grains may be reused once more, with less time required for the second fermentation.