Author: Karyn Calabrese
Recipe type: Drink (fermented)
Fermented food have always seemed a mystery to me… then I read Karyn Calabrese's book Soak Your Nuts, and everything changed. Here is an easy recipe that you can make in bulk and incorporate into your daily smoothie, or other recipes to receive the benefits of active enzymes, and good bacteria. It's a little 'faffy' the first time, but you soon get used to it! Thanks Karyn!
- 2 cups of Organic Quinoa (Karyn uses wheat berries but I find quinoa works just as well, and is more easily accessible for me as I keep it as a kitchen cupboard staple.
- 10 cups filtered/purified water
- Soak the quinoa in 4 cups of water for 24 hours.
- Drain and rinse the quinoa into a large mesh colander, set aside at room temperature for 24 hours. You'll notice tiny little tails appearing as the quinoa starts to sprout.
- Split the quinoa into clean glass jars/bottles and add the remaining 6 cups of water.
- Cover the jars with a cheesecloth or thin tea towel, or thin screen mesh that allows oxygen to get to the mixture and forget about them for at least 48 hours, while they ferment.
- The longer the rejuvelac ferments the stronger it will be !
- Strain the rejuvelac into clean glass jars/bottles and cover tightly with a lid.
- Store in the fridge, and aim to drink it daily.
- It will keep for up to 4 weeks. Enjoy!