The beginnings of rejuvelac—which is a beginning unto itself
(Recipe from Artisan Vegan Cheese, by Miyoko Schinner)
Rejuvelac is the result of fermenting sprouted grains in water. It can be used as a kind of tonic or digestive aid, because it contains lots of vitamins, enzymes, and good bacteria. I use it mainly as a fermentation aid for vegan cheeses, vegan sour cream, etc. It can also add flavour or fermentation to anything raw.
1 c whole grains (brown rice, quinoa, kamut, millet, oat grounds, rye berries, wheat berries, or a combination)
6c filtered water
Put the grains in a quart mason jar and add water to cover. Place a double layer of cheesecloth (or a nut milk bag, or reusable cotton produce bag...) over the mouth of the jar, and secure it with an elastic. You want the jar to breathe, and to let in bacteria for the fermentation.
Let the grains soak for 8–12 hours, then drain, and add just enough water to moisten the grains—you don't want them sitting in water, just damp enough to sprout. Put the jar in a warm place out of direct sunlight for one to 3 days, rinsing the grains once or twice a day, making sure to drain them well and keep them moist (not wet). This all sounds a bit onerous and high-maintenance, but it's really not fussy at all. :)
Continue this process until your grains have sprouted little tails.
Divide the sprouted grains between two 1-quart jars, and cover them with 3 c filtered water. Cover the jars with cheesecloth (or whatever else you were using), and put them in a warm place out of direct sunlight for 1–3 days again.
When the rejuvelac is ready, it will be cloudy and whitish, and it will smell and taste slightly tart. It might have a slight fizz to it.
Strain the liquid into clean glass jars, and refrigerate. The grains can be discarded, or used to make one more batch of rejuvelac.
You can experiment with drinking a few ounces a day, and/or using it in foods. Let me know if you'd like to know how to make vegan cheese with rejuvelac, and I'll share some recipes soon.