rejuvelac

[Guest guest]

I haven't had any problems with rejuvelac going moldy (although I have had

trouble with sprouts going moldy) - it could be the way I way I do the

rejuvelac.

I soak one cup of wheat overnight (i.e., @8 hours or so), then sprout it,

rinsing it twice a day, for two days. Religiously, I get it at the end of the

second day and put it in my VitaMix with water to cover it about 2 inches... I

grind it for about 5 seconds - to break it up, but not to puree it.

Then I pour the contents of the Vitamix into a gallon jar and fill it almost to

the top with water, and cover it with a sprout bag.

A lot of the stuff rises to the top, and you might think that is mold, but it

isn't. You can avoid that by stirring twice a day (a tip I got from the

Sproutman Kitchen Garden book). I stir mine when I have added spices to the

mix, but otherwise I just let it sit for 2 days.

Then I strain it through the sprout bag into a pitcher and refrigerate it. It

will stay good for about 2 weeks in the refrigerator

 

This recipe is the recipe that I got from Lillian Butler of Raw Soul. It

differs a bit from the Ann Wigmore Institute recipe which calls for 2 cups of

grain and 10 cups of water, and the recipe in the Kitchen Garden book. The

times are the same though.

I never re-use the mash.

 

If you follow it, you should have good results.

Margaret

 

Theresa wrote:

I'm not sure if I will try it or not at least right now because I do have a

problem with mold. Can't eat mushrooms and other moldly food.