Ingredients
Equipment
Method
Instructions
- Rinse the organic mung beans and let soak in a bowl full of water over night.
- Drain off rinsing water and discard.
- Place large colander with the soaked sprouts in a cool dark corner. We want our mung beans to sprout, so we will make sure there is plenty of room for air to circulate. Rinse and drain the seeds at least twice a day.
- You can leave the mung beans in the sun light for a couple of hours per day to help with sprouting.
- Keep the colander covered with cheese cloth. This will aid ventilation and keep out any flies.
- Once you have ½” - 1” sprouts, you are ready to make rejuvelac.
- Give your seeds one more rinse and fill a glass jar with fresh, non-chlorinated water.
- Add in the sprouts and stir well.
- Put it back in a cool dark place, and let those friendly bacteria do what they do best.
- In 24 - 36 hours you will have your first batch of Rejuvelac. The longer you wait, the stronger the taste will be. Strain and pour the liquid into a glass bottle and refrigerate.
- Rejuvelac will be cloudy with a mildly tart / sweet taste.
Nutrition
Notes
When you are making Rejuvelac, watch for mold, fruit flies, or a strong rancid smell. If any of those occur, dump your brew. It’s no good.
Rinse your jar with boiled water and start again.
Once you’ve brewed a few batches, you will recognize the difference between a bad smell, compared to the unique probiotic Rejuvelac smell.
Rinse your jar with boiled water and start again.
Once you’ve brewed a few batches, you will recognize the difference between a bad smell, compared to the unique probiotic Rejuvelac smell.
