Wayne's Fermented Juice Recipe

Resource Wayne's Fermented Juice Recipe


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Cort submitted a new resource:

Wayne's Fermented Juice Recipe - probiotic juice slam!

From Wayne

(Fermented vegies and dairy products contain large amounts of probiotics)

Here's my super easy recipe:

1) Sprout 1 pint of wheat berries for three days.
2) Cover with purified water in gallon container and let set on kitchen counter for three days
(This makes a fermented drink called rejuvelac, with a slightly lemony, tart taste. -- It keeps for several weeks in refrigerator).
3) Blend approx. one...

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Wheat berry

From Wikipedia, the free encyclopedia

Uncooked wheat berries
A wheat berry or wheatberry is an entire wheat kernel (except for the hull), composed of the bran, germ, and endosperm.[1] Botanically, it is a type of fruit called a caryopsis.[2] Wheat berries have a tan to reddish brown color and are available as either a hard or soft processed grain[clarify]. They are often added to salads or baked into bread to add a crunchy texture. If wheat berries are milled, whole-wheat flour is produced.
Wheat berries are the primary ingredient in an Eastern European Christmas porridge called kutya. In France, cooked durum wheat berries are commonly eaten as a side dish instead of rice or corn. This side dish is often called Ebly, from the name of the first brand of prepared wheat berries. In 2014, McDonald's offered an Ebly salad for its upscale menu in Switzerland.[3]



From Wikipedia, the free encyclopedia

Fresh rejuvelac fermented from sprouted buckwheat
Rejuvelac is a non-alcoholic fermented liquid made from sprouted grains. Because it is fermented, Rejuvelac contains beneficial bacteria and active enzymes, and thus it is reported to improve digestion of food.[1] Rejuvelac can be drunk as a digestive aid or used as a starter culture for other fermented foods such as raw nut and seed yoghurts, cheeses, sauces and Essene Breads. Rejuvelac is prepared using whole wheat, oats, rye, quinoa, barley, millet, buckwheat, rice and other types of grain. Rejuvelac is cloudy, with the colour of pale straw. It has a flavour that is lemony, sharp and slightly tangy, with a mild earthy aroma.
Rejuvelac is a raw food made by sprouting a grain, soaking the sprouted grain in water for about two days at room temperature, and then reserving the liquid. A second batch can be made from the same sprouts, this time requiring only about one day to ferment. A third batch is possible but the flavor may be disagreeable.[2] The spent sprouted grains are usually discarded.
It was invented by Ann Wigmore and it mimics the recipe for Borş.


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