fill 1 liter mason jar 1/4 full with wheat berries soak x 12 hrs drain, rinse, sprout for 36 hrs, rinsing twice or three times a day fill jar with water once berries have nicely sprouted put a screen/cheesecloth over the top let sit x 48 hr til fermented. little bubbles will sire from the boom strain liquid off~refridgerate (i like to drink it chilled, but you can drink it at room temp if youlike) you can get 2 more batches out of the seeds~soak 36 hr the 2nd time, 24 h the 3rd time notes: good rejuvelac has a tart, lemonadey flavour white foam is normal, not harmful. the spent seeds can be composted~there's not much of nutritional value left in them
How do you make beet kvass? I have had a couple of Kombucha cultures at one point, and I think it is time that I get them started it again.
I make rye bread kvass, it taste much better. in a gallon glass jar pour water over couple toasted slices of bread, let sit in a sunny warm spot for a day (to start fermentation (i cover the jar with cheesecloth, but no lid), after fermented a day, put in fridge and drink cold, it will keep in fridge for about a week. you can add sugar for more fermentation. great summer drink.
Barley Water has healing and fortifying properties and is useful during convalescence from many different illnesses.You can also add powdered slippery elm to the water to make a drink that is not only nourishing, but also soothing to the throat and digestive tract. Place 1 cup barley and 3 quarts steam-distilled water in a large pot, and boil for about 3 hours. Cool the broth. Strain out and discard the barley, and serve the broth as desired.
