Like the title says.
Lots of recipes, out there,less feedback.
At first I thought it was the soaking water left from the sprouting process.
Digging deeper, it seems like the rejuvelac is the two (or even three) batches of liquid made from already sprouted grains.
So I'm thinking it might be the better path.
I don't know if want to mess with spouting,the soaking and discarding over and over again, so I might go with barley water or milk and ferment that instead.
In years past, I've made rejuvelac via the recipe in Nourishing Traditions. Lately, I've been making kombucha instead, but loved rejuvelac! Thanks for the reminder! Maybe I'll check out Sandor's recipe and give that a shot though I can't imagine it's significantly different since it's so simple (and delicious!).
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~ Rob Kaiser ~
Just here following along. in the past I tried it a few times and always got a "depths of gym locker" kind of stench, not what I was going for.
Since then I've gotten better at fermenting, maybe worth trying again. But not sure if it's worth adding ANOTHER ferment to the mix when I've got many liters of kombucha already going.