EQUIPMENT NEEDED: 1 gallon glass jar/lid, strainer, wooden spoon
1 cup quinoa
1 gallon filtered water
1. Soak one cup of quinoa in a jar for 2 hours for every gallon of Rejuvelac you will be making.
2. Place a screen tightly over the opening of the jar, securing with a rubber band.
3. Drain the liquid from the jar.
4. Rinse the quinoa thoroughly and drain the water out.
5. Lay the jar on its side, raising the back of the jar 2 – 3 inches, so any excess water can drain out. Make sure that air can get in through the screen.
6. Cover the jar with a towel, and the quinoa will sprout overnight. You can tell when it is ready to grind when the tails are as long as the seeds. The ¼ cup you began with should now have reached about 1 cup.
7. Grind one cup of the sprouted seeds in a blender with a little filtered water.
8. Pour the ground mixture into a clean, sterilized 1 gallon glass jar and fill with filtered water.
9. Place the lid back on the jar, but do not tighten. Cover the jar with a towel, and let stand at room temperature (approximately 68° – 78°). You will be stirring the Rejuvelac every day until it’s ready.
10. Prior to stirring the first time, remove the ground grains floating at the top.
11. Stir twice a day with a wooden spoon.
12. The Rejuvelac is ready when it smells like fresh baking bread, the mixture is tart, and has a mild lemony taste.
13. Filter the Rejuvelac by pouring it through a strainer and into another jar.
Fermentation is a function of time and temperature. Rejuvelac may be ready in as little as one or two days during the summer. It may be kept in the refrigerator for a several days.
Sending you love and blessings,
Director and Chef
Creative Healh Institute