now that the growing season is done with i can go back to taking yoga classes at the zen center in hamtramck. yoga like so many things in life is a matter of personal taste, but the saturday classes at the zen center are by far my favorite i’ve ever been to.
in addition to the yoga classes and meditation times and many other things, the zen center also has a natural food cafe and store in the basement. ma and i wanted to pick up a couple of odds and ends, and so we stopped in and decided to stay for lunch. lunch was delicious, but the thing that really inspired me was the rejuvelac on the menu.
i’d meant to make rejuvelac for years, but had never gotten around to it, and this was my chance to try it. it was little bubbly and fresh. i enjoyed it and got the ingredients for making it and put together a batch as soon as i got home. below are instruction for making it. for those who are into sprouting this is all going to look very familiar.
step 1. soak the grain
you can use just about any whole grain and sprout it, though i’d stay away from quinoa unless very well rinsed, or it will be bitter. rye, barley, oats, kamut, millet, rice all should work me thinks, but i was recommended wheat by the nice people at the zen center. once again i have to give credit to sandor katz and his book wild fermentation for providing the recipe for the rejuvelac. his recipe call for 4 cups of grain in a 1 gallon jar, i only have a 2 quart jar, so i only used 2 cups. cover them with plenty of water and let them soak for 24 hours.
step 2 sprout the grains
after soaking cover the mouth with a piece of screen or cheese cloth then use a rubber band to secure the screen in place. then pour off the water the grain was soaking in, and replace with a couple of changes of fresh water to rinse them well.
drain off excess water, invert the jar and put it over something like a bowl so that the sprout stay out of contact with the liquid draining off. if they sit in the water they will rot and not sprout. this is not what you want.
the next day rinse the sprouts well with fresh cold water leaving the screen on, pouring off the water and drain it over the bowl again and leave it to sprout for another day.
after 2 days the sprouts are finished sprouting enough for the next step. you should be able to see the little roots starting to pop out.
step 3 – fermenting.
rinse them again, drain off the water, and then cover to the top of the jar with fresh cold water. leave the screen on and sit it out at room temperature. after 2 days it’s finished. it should look a bit cloudy, and bubbly.
drain the finished rejuvelac off the sprouts and put it in the fridge, top off the sprouts with more fresh cold water. let this ferment for just one day this time and you have another batch of rejuvelac. after the second fermenting time they are pretty much done, though some folks choose to make a third batch.
now the sprouts are pretty much only good for compost – or in my case, chicken feed.
step 4 enjoy
it’s refreshing slightly sour and mild, and full of be vitamins and of course everyone’s favorite these days, it’s probiotic.