Ingredients
- 1/2 cup quinoa, rinsed and drained
- 3 cups filtered water, plus more for soaking and rinsing
Instructions
Soak the quinoa
- Place the quinoa in a clean, wide-mouth quart jar and cover with plenty of water.
- Let soak at room temperature for about 12 hours, then drain thoroughly.
Sprout the quinoa
- Rinse the quinoa and drain well.
- Add just enough water to moisten the seeds—do not submerge them.
- Cover the jar with a single layer of cheesecloth and secure it with a rubber band.
- Place the jar at room temperature, out of direct sunlight.
- Rinse and drain once or twice a day, keeping the quinoa moist but never sitting in water, until tiny sprouts appear. This usually takes about 24 hours.
Add water and ferment
- Once the quinoa has sprouted, add about 3 cups of filtered water to the jar.
- Cover loosely with a fresh piece of cheesecloth and leave at room temperature, out of direct light, for 2 to 3 days. The liquid should gradually turn cloudy and will smell earthy.
Strain and store
- Test the rejuvelac to see if it’s ready. It should taste lightly acidic, like diluted lemon juice.
- Strain out the rejuvelac into clean jars, and discard the quinoa.
- Refrigerate for up to two weeks. You can also freeze rejuvelac if needed.
Notes
- Use: Rejuvelac is typically used as a fermentation starter in vegan cheesemaking rather than consumed on its own.
- Timing: Quinoa sprouts quickly, but fermentation time can vary depending on room temperature. Use visual, smell, and taste cues rather than the clock to judge readiness.
- Storage: Store rejuvelac in the refrigerator for up to 2 weeks, or freeze in ice cube trays for longer storage.
- When to discard: If the liquid smells rotten, develops visible mold, or becomes slimy, discard the batch and start over.
- Prep Time: 10 minutes
- Soak & Ferment Time: 4 days
- Category: Condiments
- Method: Fermented
- Cuisine: American, European
- Diet: Vegan