"Rejuvelac" is Dr. Ann Wigmore's living-drink.
It can be made with sprouted wheat, oats, barley, buckwheat, rye,
rice and other grains. Or, with red or green cabbage.
I chose cabbage, because of the simplicity of it.
I found my information online and in books.
I liked the fact that all I needed for Cabbage Rejuvelac
was one head of organic cabbage and water. My kind of recipe!
First I gave the cabbage a little rinse.
I cut out the core and chopped the rest into chunks.
With a high-powered blender, like my BlendTec,
you don't have to chop it too fine.
I stuck half of the cabbage into the blender-jar. About three cups.
I used half that amount of water. One and a half cups of distilled, or purified water.
Tap water has chlorine in it and that kills the good bacteria in the Rejuvelac.
I blended it until it was liquefied.
I poured it into a bowl. (Use glass, or ceramic, not plastic.)
Then I did the same thing with the other half of the cabbage.
I opened a bag of Cheese Cloth.
(That sounds like a snack that leaves the fingers orange,
but tastes mighty fine! Except for the 'cloth' part.
That's a little dry.)
I cut a piece, large enough to cover the bowl.
And cover the bowl I did.
It was suggested to always write the date on there, so that you don't forget.
(That would be me!)
Place the bowl, undisturbed, in a warm area for three to four days.
And wait...
And wait...
And wait.
On the third day, I opened my new Sprout Bag.
(I love new 'stuff'!)
Here is what I used to finish making the Rejuvelac:
Glass Mason Jars for storage, the Sprouting Bag stuck in the blender-jar,
and a mask that I wish I could have used the entire three days!
The room it was in smelled like a locker-room filled with dirty gym socks!!
Nasty! (Kidding about the mask.)
This is what it looked like. Innocent enough, right?
I poured it into the Sprouting Bag, while it was sitting in the blender-jar.
Then I squeezed the livin' daylights out of it.
I read that wearing gloves is a good idea, since we're dealing with bacteria.
I poured it into the Mason Jar. I ended up only needing one of them.
This is what the cabbage-pulp looks like. Some people use it for composting.
So - this is what one medium-sized head of cabbage gave me.
The directions say that if you save 1/4 cup of the Cabbage Rejuvelac,
you don't have to wait three days. Just use that as your 'starter'.
The nutrients from the Rejuvelac are 'pre-digested' nutrients now.
Proteins, vitamins and minerals have been broken-down by this
high enzymatic process.
Its rich source of friendly-bacteria will help to heal your digestive system.
Drink it before you eat.
It can also be used as a 'starter' for other fermented foods such as cheeses,
raw nut and seed sauces, and essence breads.
(Cheesecake anyone!!)
I took my first little sip, expecting it to taste as nasty as my house smelled -
But it was surprisingly nice!! And no odor!
It tasted a little like carbonated water, very fresh, with just a hint of cabbage.
Apparently, if it tastes sour, or weird in any way, it needs to be tossed-out.
Sooner, than later!
If you are a Candida sufferer, Rejuvelac may not be the drink for you.
For more information about Rejuvelac:
The next time I make it - I'm goin' for the odorless sprouts!!
There are SO many things to love!
I love "Followers" and comments too!
(Thank you!)
Signing off for now,
gabriele
