How To Make Rejuvelac, Part 3: Fermenting

Happy St. Patrick’s Day!

This morning I woke up to find that my rye berries had sprouted. Yay! What a great day to ferment something in honor of green beer!

Here’s what the sprouted berries look like. You should see tiny, thin tails protruding from the bottoms of the berries.


The last step before we start to ferment is adding 6 – 7 cups of water (tap, purified, etc.) to the jar. Leave the cheesecloth attached, make sure the jar is upright and set the jar with the sprouted berries in a dark, warm space for 48 hours. Do not shake the jar. The berries need to be immobile for the fermenting process to start.


I will be back in 48 hours to show you how to bottle and store your fermented beverage (FYI, this contains zero alcohol). In the meantime, simply walk (or run, or bike) away!


Happy St. Patrick’s Day!



How to Make Rejuvelac, Part 2: Waiting

Welcome back!

At this point, your sprouts should have been soaking for 8 – 12 hours.

Now, take your Mason Ball jar to the sink and pour all of the water out. The seeds will stay in the jar because the cheesecloth we securely attached to the jar in Part 1 acts as a strainer, letting the water flow out of the jar but trapping the seeds inside.


Next, turn your jar upside down so the rye berries fall down towards the cheesecloth and the bottom of the jar is sticking up in the air. Place the jar with a slight tilt into either a dish drainer or a large bowl making sure to create a space so the berries can breathe. Allow the jar to rest this way for 8 – 12 hours so the water drains out and the berries start to dry.



In my experience, I need to rinse and dry the berries a second time before they start to sprout. Re-rinse the berries and place the jar so the berries can dry out again, then simply walk (or run) away for 8 – 12 hours.


When you come back you will start to see small sprout tails growing from the end of the rye berries.