Guest guest Posted February 19, 2007 Report Share Posted February 19, 2007 " Marjorie, here's the recipe for grain rejuvelac: 2-1/4c distilled or purified water (I use spring. No chlorinated. ) 1c whole wheat berries (other grain) Combine into a clean container (jar). " Start the rejuvelac in the evening, and it will be ready to drink in the morning 1-1/2 days later. At this time, strain off the liquid rejuvelac without shaking the jar and refrigerate it. Replace the water in the jar. You can keep using the same wheat berries for making rejuvelac over a ten-day period. ...Succeeding batches take 24 hours each. " Don't you have to sprout the grains 1st? Or not? Thanks, Nance ________________________________________________________________________________\ ____ Looking for earth-friendly autos? Browse Top Cars by " Green Rating " at Autos' Green Center. http://autos./green_center/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2007 Report Share Posted February 19, 2007 I'm guessing it wouldn't work if you did, but, no, the grains are left whole. I started a batch of quinoa this evening and the little lactobacteria are already bubbling away! :-) Micke > > " Marjorie, here's the recipe for grain rejuvelac: > > 2-1/4c distilled or purified water (I use spring. No > chlorinated. ) > 1c whole wheat berries (other grain) > > Combine into a clean container (jar). " Start the > rejuvelac in the > evening, and it will be ready to drink in the morning > 1-1/2 days > later. At this time, strain off the liquid rejuvelac > without shaking > the jar and refrigerate it. Replace the water in the > jar. You can keep > using the same wheat berries for making rejuvelac over > a ten-day > period. ...Succeeding batches take 24 hours each. " > > > Don't you have to sprout the grains 1st? Or not? > > Thanks, > Nance Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2007 Report Share Posted February 20, 2007 There is another method of making rejuvelac that uses sprouted wheat. That is the stuff I am used to. The other way is easier but not as potent. I don't know the recipe or method anymore, but I'm sure it could be easily found by looking up Ann Wigmore's books, or the Hippocrates Institute (I think their name has changed) or Viktoras Kulvinskas book Survival into the 21st Century. Tonio I'm guessing it wouldn't work if you did, but, no, the grains are left whole. I started a batch of quinoa this evening and the little lactobacteria are already bubbling away! :-) Micke > > " Marjorie, here's the recipe for grain rejuvelac: > > 2-1/4c distilled or purified water (I use spring. No > chlorinated. ) > 1c whole wheat berries (other grain) > > Combine into a clean container (jar). " Start the > rejuvelac in the > evening, and it will be ready to drink in the morning > 1-1/2 days > later. At this time, strain off the liquid rejuvelac > without shaking > the jar and refrigerate it. Replace the water in the > jar. You can keep > using the same wheat berries for making rejuvelac over > a ten-day > period. ...Succeeding batches take 24 hours each. " > > > Don't you have to sprout the grains 1st? Or not? > > Thanks, > Nance Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2007 Report Share Posted February 22, 2007 Hey, This is may first time posting. Have been very much interested in fermented millet and sorghum for porriedge making. Could there be a simpler and faster way of fermenting the slurry? You know, I also put a lid put it ferments well for the 1st 24 hrs. On the third day it smelt bad and i could not take it. A friend of mine tell me that, have fermenting, boil a little water and add the fermented porriegde (uji) will be ver tasty. Iam really exitected about uji. What I need is a quick method of fermentation like use of cultures. Any idea? Rejuvelac O.k., so my millet has been sitting on my counter for about 26 hours now. Not much happening... Some very small surface area that look like may be residue from bubbling? But I cannot see active bubbling. The odor is very, very mild--seems like it might be slightly sour (good sour--like kefir) but then I think it might be my imagination. I have a lid on it. Is that o.k.? Also, I didn't rinse it first. Should I have done so? Anything I should be doing? I plan to taste it tomorrow morning. Thanks! Marjorie ________________________________________________________________________________\ ____ TV dinner still cooling? Check out " Tonight's Picks " on TV. http://tv./ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2007 Report Share Posted February 22, 2007 Hi again, Well, I tasted my millet rejuvalac this morning... All I have is water with a hint of millet taste. No trace of culture that I can detect. Suggestions? Marjorie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2007 Report Share Posted February 22, 2007 Is millet sproutable? Even if you don't sprout it, if it isn't sproutable I don't think it is fundamentally possible to make rejuvelac out of it. The grain needs to be able to come alive in the water to create the rejuvelac. Tonio Hi again, Well, I tasted my millet rejuvalac this morning... All I have is water with a hint of millet taste. No trace of culture that I can detect. Suggestions? Marjorie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2007 Report Share Posted February 22, 2007 Marjorie You *did* sprout the millet first before starting the fermentation process, right? Rejuvelac > O.k., so my millet has been sitting on my counter for about 26 hours > now. Not much happening... Some very small surface area that look > like may be residue from bubbling? But I cannot see active bubbling. > The odor is very, very mild--seems like it might be slightly sour > (good sour--like kefir) but then I think it might be my imagination. > > I have a lid on it. Is that o.k.? Also, I didn't rinse it first. > Should I have done so? > > Anything I should be doing? I plan to taste it tomorrow morning. > > > Thanks! > > Marjorie > > > > > > - Join or create groups, clubs, forums & amp; communities. > Links > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2007 Report Share Posted February 22, 2007 Marjorie, There is NO need to sprout the millet first. That may or may not be more potent, I haven't tried it, but it isn't necessary. Micke > > Marjorie > > You *did* sprout the millet first before starting the fermentation process, > right? > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2007 Report Share Posted February 23, 2007 ALL the recipes I have seen for rejuvelac call for sprounting the grains (including the original Ann Wigmore). I've tried without sprouting and my results have produced a totally tasteless drink with no apparent microbial activity. That sounded like Marjorie's problem. Maybe millet is a different bird, but I don't see how you would expect much microbial or enzymatic activity in the liquid just soaking the grains for a day or 2. Re: Rejuvelac > > Marjorie, There is NO need to sprout the millet first. That may or may > not be more potent, I haven't tried it, but it isn't necessary. > > Micke > > > >> >> Marjorie >> >> You *did* sprout the millet first before starting the fermentation > process, >> right? >> >> >> > > > > > > > - Join or create groups, clubs, forums & amp; communities. > Links > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2007 Report Share Posted February 23, 2007 > > ALL the recipes I have seen for rejuvelac call for sprounting the grains Yes, of course. The whole point of Rejuvelac is the living quality of the drink. Rejuvelac features full spectrum probiotics and living digestive enzymes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2007 Report Share Posted February 25, 2007 Can you keep your container next to the refridgerator? Top back or just to the side? Or maybe even a towel wrapped around it. Once it makes again, put back some extra rejuvelac along with the water for the next batch. Micke > > Hi again, > > Well, I tasted my millet rejuvalac this morning... All I have is water > with a hint of millet taste. No trace of culture that I can detect. > > Suggestions? > > Marjorie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 5, 2007 Report Share Posted June 5, 2007 Hi , Bee's rejuvelac is made from cabbages not wheat or grains so I'm assuming the research wouldn't apply to it. Here is the link: http://www.healingnaturallybybee.com/articles/pre1.php Cheers, Cara [ ] rejuvelac Hello all..I have seen some posts regarding rejuvelac lately. I just heard that rejuvelac is not recommended anymore since recent research by the Hippocrates Institute found adverse organisms in fermented wheat berries drink, possibly fungus and molds that occurs on stored grains naturally. Anyone heard about this? Bee? any opinions on the latest research. I have never heard anything negative about rejuvelac before, but wouldn't fungus and mold be worsen candida symptoms?? Thanks, “Think occasionally of the suffering of which you spare yourself the sight.” Albert Schweitzer ~~~~~~~~~~~~ ~~~ " Great minds discuss ideas; Average minds discuss events; Small minds discuss other people. " Unknown ~~~~~~~~~~~~ ~~~~~~~~~ ~~~~~~~ I have learned silence from the talkative, tolerance from the intolerant, and kindness from the unkind. I should not be ungrateful to those teachers. Kahlil Gibran Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 6, 2007 Report Share Posted June 6, 2007 > > Hello all..I have seen some posts regarding rejuvelac lately. I just heard that rejuvelac is not recommended anymore since recent research by the Hippocrates Institute found adverse organisms in fermented wheat berries drink, possibly fungus and molds that occurs on stored grains naturally. > Anyone heard about this? Bee? any opinions on the latest research. I have never heard anything negative about rejuvelac before, but wouldn't fungus and mold be worsen candida symptoms?? ==>That's why I do not recommend other kinds of rejuvelac, only cabbage. Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2008 Report Share Posted January 5, 2008 Can I use non-organic cabbage for the rejuvelac? I am not sure I will find organic cabbage around her. Thanks, a Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2008 Report Share Posted January 5, 2008 > > Can I use non-organic cabbage for the rejuvelac? I am not sure I will find > organic cabbage around her. ==>Yes you can, as long as it is not being irradiated. Pick as green a cabbage as possible. Bee Quote Link to comment Share on other sites More sharing options...
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