Biology:Rejuvelac
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Revision as of 08:35, 26 April 2022 by imported>Gametune (over-write)
Short description: Kind of grain water
 Fresh rejuvelac fermented from sprouted buckwheat |
Rejuvelac is a kind of grain water that was invented and promoted by Ann Wigmore, born in Cropos, Lithuania.[1] The beverage is closely related to a traditional Romanian drink, called borș, a fermented wheat bran that can be used to make a sour soup called ciorbă[2] or as the basis for Vegan cheeses.[3]
Rejuvelac is a raw food made by soaking a grain or pseudocereal (usually sprouted) in water for about two days at room temperature and then reserving the liquid. A second batch can be made from the grain/pseudocereal, this time requiring only about one day to ferment. A third batch is possible but the flavor may be disagreeable.[4] The spent grain/pseudocereal is usually discarded afterward.
References
- ↑ Kroger, M (1997). "Love and speculation". Nutrition Forum 14 (7): 48.
- ↑ "How to Make Rejuvelac, The Fermented Super Drink". https://www.superfoodevolution.com/rejuvelac.html.
- ↑ Kennedy, Alicia (2021-04-01). "Vegan Cheese Is Ready to Compete With Dairy. Is the World Ready to Eat It?" (in en). https://www.eater.com/22315684/vegan-cheese-history-ingredients-process-grocery-brands.
- ↑ Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, Sandor Ellix Katz, 2003, page 121
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