Dr. Ann Wigmore, the Original Founder of the Hippocrates Health Institute
1/2 cup wheat berries
5 cups filtered or spring water
Large glass jar with a wide mouth
Cheesecloth or nylon mesh screening
Clean the wheat berries by removing any obvious contaminant. Wash the wheat grain under tap water. The dead or broken seeds will float to the top. Discard them as they do not promote fermentation.
Soak wheat berries in a large jar, covered with cheesecloth or nylon mesh screening, for 10-15 hours.
Drain off water, but do not rinse wheat berries. Let wheat sprout for 2 days.
After this time, pour water over wheat sprouts (use about 3 times the amount of wheat sprouts).
Cover the jar and leave it at room temperature for 24 hours. Then pour off liquid Rejuvelac into another jar. Cover and refrigerate; it will keep for several days in this way.
Use a cool, dark place for fermentation.
The wheat sprouts can be reused 2 more times to make additional Rejuvelac. Start by pouring more water over sprouts, and proceed as described.
For fuller-flavoured Rejuvelac you may use the following alternative method. Blend lightly 1-day-old wheat sprouts with a little water. Pour into a large glass jar, add remaining water and cover with a piece of cheesecloth or nylon mesh. Let them stand for 3 days. Rejuvelac will be ready to use on the third day. It will have a pleasant smell and a slightly lemony flavour when it is ready. It can be stored in a covered jar in the refrigerator for 2-3 days. Ideally, however, it should be served at room temperature.
During the summer months you can soak the seeds for 36 hours instead of 48 hours and then do 2 more cycles of 16 hours instead of 24 hours.
The basic proportion for making Rejuvelac: 1 part of wheat sprouts and 3 parts of filtered or spring water.
You can add juice from half a lemon into the Rejuvelac for additional flavour.
Lemon juice will also act as a preservative and help the Rejuvelac last longer.