Rejuvelac
 
 
Ingredients
  • 1 cup quinoa
  • water
  • Lots of time
Instructions
  1. Soak quinoa in a jar with enough water to cover it for 8-12 hours.
  2. Drain with a fine mesh strainer (quinoa is a very small grain so if all you have is a colander then try a layer of cheesecloth).
  3. Place quinoa back in the jar with just enough water to moisten it.
  4. Put in a warm, dark place to let them sprout for 1-3 days.
  5. Rinse the quinoa once or twice a day, each time draining well and then adding just enough fresh water to moisten it.
  6. Continue this process until the grains (in our case quinoa) begin to sprout (grow little tails).
  7. Divide the sprouted grains between two 1-quart glass jars.
  8. Pour 3 cups filtered water into each jar.
  9. Cover each jar with cheesecloth and secure it with rubber bands.
  10. Put the jars in a warm place out of direct sunlight for 1 to 3 days. The water will turn cloudy and white, and the liquid will have a slightly tart lemony flavor.
  11. Strain the liquid into clean glass jars and discard the quinoa. That liquid is now Rejuvelac. (Covered and stored in the refrigerator, it will keep for about a month.)
  12. Read one of our next posts to see how to use it to make cheese!
Recipe by Cast Iron and Wine at https://castironandwine.com/vegan-cheese-making-part-1-the-mysterious-rejuvelac/