Rejuvelac can be used as a non-dairy starter culture for vegan cheesemaking or as a probiotic tonic.


1/2 cup organic spring wheat or rye berries; or quinoa seeds

1 quart water

Place wheat/rye berries in a glass quart jar. Fill with water and cover with muslin cloth secured with a rubber band. Soak at room temperature for 8-10 hours. Drain through the muslin cloth, rinse and drain again. Repeat the rinsing and draining 2-3 times a day until wheat berries sprout.

Then fill jar with water and leave in a warm place for 24 to 48 hours. You will see a little fizz and the water will get cloudy. The liquid should taste clean and fresh with a hint of citrus. Pour off the rejuvelac and store it in the refrigerator. It will keep up to a week. Save the berries to re-culture 1-2 more times.

To re-culture berries, cover with water and ferment for 24 hours. Flavor intensifies and fermentation time quickens with each new batch.

Image: cheeseslave

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