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It is rich in lactobacilli and yeasts that produce lactic acid, carbon dioxide [CO2], some B group vitamins and enzymes among other natural compounds. It helps digestion due to the activity of enzymes. (one)
Being an enzymatic liquid, if you want to take advantage of the properties of the enzymes, it should be consumed without cooking, but it is also used to make cheese as a condiment because it gives a flavor similar to a very mild vinegar.
To prepare this drink, the utensils must be sterilized, for this they can be boiled or put in the microwave for a couple of minutes and they will be sterilized.
1 cup sprouts (of any cereal, quinoa or some legume can be lentils)
3 cups of water
1 clean cloth
1 glass or plastic jug
Put the germinated seeds (see process in the video) in the jug with the water. Cover with a cloth and let it rest for 24/48 hours in a dark place and the temperature is between 19ºC and 25ºC. When the water begins to be whitish, it is ready. Separate and discard the germinated seeds and store the liquid in a closed and sterilized bottle. It can be kept in the refrigerator for up to 4 weeks. The longer it is in the fridge the flavor will be stronger.
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Attention, the taste is slightly "lemony" and the smell is like yeast but it should not have a bad smell.
Why does the rejuvelac I made smell bad?
It can be due to several reasons
- High temperature during fermentation [more than 25ºC]
- The cereals were old or of poor quality.
- The water was polluted.
- The container was not clean.
- Poor hygiene standards practice.
Greetings and attention to the recipes for cheeses with rejuvelac that taste delicious!
Here you can see a recipe for lemonade with rejuvelac made by Joaquín: http://dimensionvegana.blogspot.com.es/2013/01/limanada-de-rejuvelac.html
The Vegan Dimension