Rejuvelac is a wonderful beverage to support the microbiome. It's full of vitamins and minerals. It's fermented and tastes like a slightly sour lemonade.


  • 1 cup sprouted rye berries (Sprouting instructions are below this recipe)
  • 1 gallon filtered water

Put the sprouts in a blender and add 3 cups filtered water.

"Pulse" until the grains have been cut through 2 or 3 times. They'll still look a bit chunky.


Put this "mash" of sprouts into 4 quart jars or 2 - half gallon jars and fill each jar with filtered water. We want a total of 1 gallon of Rejuvelac.

Cover the jars with a netting held in place with a rubber band. (We use nylon window screen available at Home Depot.)

The liquid will ferment best in a warm place with good air flow. I set it in a window or on top the refrigerator.)

The process takes 2 to 3 days. It is ready when it smells fermented.

Taste the liquid. If you wish a stronger taste, let it ferment another day. It is best for the body to drink this beverage at room temperature.

When it's fermented, cover the jars with a tight fitting lid and store them in the refrigerator. Use the Rejuvelac up within 3 to 4 days.


  • 1 cup rye berries

Wash berries until the water becomes clear.

Soak in a Mason jar overnight in purified water to cover by 4 inches.

Place a netting to make a lid over top of jar and secure with a rubber band. Drain well.

Next place jar in a warm spot (often in a window or on top of refrigerator) at a 45 degree angle by resting it in a bowl so water drips out of jar.

Sprouts are ready when the tail is as long as the grain. They usually sprout within 2 to 3 days.