Rejuvelac is a simple probiotic base for many living foods recipes such as seed and nut cheeses, salad dressings, soups, etc.
Rejuvelac can be made from most sprouted grains, but my preference is quinoa.
To start rejuvelac, sprout about 2 Tbls of quinoa in a mason jar with a screen cover, or sprouting lid.
Rinse 2-3 times a day for 1-2 days and allow to drain at a 45 degree angle.
After the quinoa has sprouted, rinse and place in another clean mason jar with a generous amount of fresh water.
Cover with clean cloth and rubber band and allow to sit at room temperature for 24-48 hours.
Strain and add one fresh squeezed lemon for taste and preservation.
Refrigerate and use as necessary in recipes, or in place of water to thin dressings, soups and pates. Or simply drink for a probiotic digestive boost.
