How to Make Rejuvelac, The Fermented Super Drink

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Rejuvelac is a cultured probiotic-rich drink made by fermenting freshly sprouted grains in water. It first became popular in the 1960s under the influence of living food enthusiast Dr. Ann Wigmore, the original founder of the Hippocrates Health Institute. Born in Lithuania, "Dr. Ann", as she was called, is believed to have acquired the recipe from her Baltic origins.

The beverage is closely related to the traditional Romanian drink, called Bors, a fermented wheat bran used to make a sour soup called ciorba. Rejuvelac is a cultured probiotic-rich drink made by fermenting freshly sprouted grains in water, traditionally wheat is used, but we also use rye as well as gluten-free millet and quinoa. Plus, we show you how to make rejuvelac from sprouted wheat as well as sprouted quinoa.

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Recommended Suppliers
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True Leaf, Wheatberries, Hard Red, Organic - https://bit.ly/2JMvRp1
True Leaf, Wheatberries, Kamut Grain, Organic - https://bit.ly/3gGNEtO
Viva Naturals, Organic White Quinoa, 16oz - https://amzn.to/3oQ5sWd
Sprout-Ease, Econo-Sprouter Toppers Set - https://amzn.to/3a4S5gK

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Additional Sourced Info
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Anne Wigmore Natural Health Institute: https://bit.ly/378octW
Wild Fermentation: https://bit.ly/3nfhec0
Gut Flora: https://bit.ly/3oI6P9d

All information is for educational purposes only and is the personal view of the author; not intended as medical advice, diagnosis or prescription. This information has not been evaluated by the FDA and is not intended to cure or prevent any disease.

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