Quinoa Rejuvelac
Rejuvelac is a naturally fermented beverage, originally popularized by holistic health pioneer Ann Wigmore, who recommended using soft wheat berries for their gentle, almost sweet flavour. Over the years, this living drink has found new life in plant-based kitchens, with enthusiasts and chefs alike experimenting with different grains.
One of those innovators is Karen MacArthy, a vegan chef who encourages trying a variety of grains to discover your own preferred taste and flavour profile. I couldn’t agree more. In this version, I’ve used quinoa; a nourishing option I had on hand after recipe testing for the local grocery market. The result is light, tangy, and surprisingly smooth.
Rejuvelac is a beautiful reminder that food can be both simple and alive.
A gentle heads-up:
This is a slow recipe… a kitchen adventure. Rejuvelac takes a few days to ferment, and while each step is simple, it’s spread out over time. If you’re someone (like me!) who lives with ADHD or just prefers low-maintenance projects, it can help to set reminders or tie the steps to daily routine, like watering your plants or making tea.
Think of it as a quiet companion in your kitchen, doing most of the work while you go about your days.
quinoa grains in a glass jar beginning to sprout for homemade Rejuvelac
INGREDIENTS
1 cup (240ml) of quinoa
3 cups (720ml) of water
INSTRUCTIONS
Wash (rinse) quinoa and add to a sprouting jar. Fill the jar with water and soak quinoa for 4-8 hours. After quinoa has soaked, rinse again and leave jar upside down to drain. Store away from direct sunlight.
Rinse and repeat 2-4 times per day as time allows.
Once the quinoa has sprouted (grown a tiny tail) rinse and transfer to your final vessel (large mason jar) cover with a breathable lid, such as coffee filter, nut milk bag, ect. Leave on your counter to begin fermentation.
Allow fermentation to occur for 2-3 days. You will see bubbles begin to form at the top. the time it takes will depend on the temperature and environment of your kitchen.
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Safety: Raw and unpasteurized fermented foods may cause higher risk to immunocompromised individuals.
From the Kitchen Diary…
Making rejuvelac is a multi-day process, but don’t worry, each step is simple and takes only a few minutes. The most challenging part might actually be choosing which grain to use… unless you already have something in the pantry (in which case, start there!).
Pro tip: The best place to shop is your pantry. Let’s use up what we have before buying more.
Choosing Your Grain
Of all the grains I’ve tried, quinoa usually sprouts the fastest. But here’s what I learned; not all quinoa will sprout. Even organic quinoa can fail if it’s old or irradiated. If your quinoa doesn’t sprout, it can still ferment; it just may be slightly less vibrant in flavor or quality. Go ahead and use it this time, and try sourcing from a different bulk bin or brand for your next batch.
💡 Tip: If you’re buying from bulk, test a small amount first before committing to a large jar.
Why Make Rejuvelac?
Here’s what I love: rejuvelac can be used as a starter for other fermented foods, like cultured cashew or sunflower seed cheeses. Most recipes call for about ½ to 1 cup of rejuvelac to get started.
That means with just a little planning, you can skip the expensive probiotic capsules and hard-to-find starter cultures. All you need is grain and patience. No SCOBY, no fancy tools.
What You’ll Need
• A clean working space
• A glass jar
• A mesh strainer or cheesecloth
• Filtered water
• Grain of choice
friendly reminder: It’s best to clean your space before you start. Set yourself up for fermentation success and fewer overwhelm spirals later.
Gentle Heads-Up
Rejuvelac takes about 3–5 days total to make. Each step only takes a few minutes, but it’s spread over time:
• Day 1–2: Soak and sprout your grains
• Day 3–5: Ferment in water
• Day 5+: Strain, chill, and use!
Suggestion: Set a phone reminder or pair each step with something you already do, like watering plants or making your morning tea.