Spring water is best used for soaking; it allows the rejuvelac to stay active up to 2 months if the seeds are of good quality. All soaking water from seeds (not beans) and dried fruit is good to drink. If your rejuvelac has an offensive odour or bad taste, pour off the water and start again. If it recurs compost the seeds and start anew. Good rejuvelac has a somewhat lemonish and sour odour and flavour. For variety add your favourite herbs or seasonings.

How to Make:

1) Find a warm place to ferment; (between 60-80ºF). Even turning the oven on for 10 minutes every 6 hours gives enough warmth to create a ferment.

2) Always rinse your seeds first and use the best quality organically grown seeds.

3) Use 1 cup of grain to 2 cups of water. Wheat is more commonly used but you can also try rye, millet, oats, brown rice, barley or buckwheat.

4) Soak the seeds for 24 hours, covered.

5) Drain and refrigerate the soaked water (rejuvelac) and drink 1 or 2 cups daily, adding lemon/lime (fresh) to enhance the flavour. Can also be added to any cooking.

6) Add the same amount of water and repeat the process, using the same grains.

The grain can successfully be reused about 5 times.