rejuvelac

{{short description|Kind of grain water}}

{{Infobox drink

| name = Rejuvelac

| image = Rejuvelac.jpg

| image_alt = Photo of a glass misty coloured liquid

| caption = Fresh rejuvelac fermented from sprouted buckwheat

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Rejuvelac is a kind of grain water that was invented and promoted by Ann Wigmore, born in Cropos, Lithuania.{{cite journal |author=Kroger, M |journal=Nutrition Forum |volume=14 |issue=7 |year=1997 |type=Book review |page=48 |title=Love and speculation}} The beverage is closely related to a traditional Romanian drink, called borș, a fermented wheat bran that can be used to make a sour soup called ciorbă{{Cite web|url=https://www.superfoodevolution.com/rejuvelac.html|title=How to Make Rejuvelac, The Fermented Super Drink|website=www.superfoodevolution.com|access-date=2020-04-25}} or as the basis for vegan cheeses.{{Cite web|last=Kennedy|first=Alicia|date=2021-04-01|title=Vegan Cheese Is Ready to Compete With Dairy. Is the World Ready to Eat It?|url=https://www.eater.com/22315684/vegan-cheese-history-ingredients-process-grocery-brands|access-date=2021-04-12|website=Eater|language=en}}

Rejuvelac is a raw food made by soaking a grain or pseudocereal (usually sprouted) in water for about two days at room temperature and then reserving the liquid. A second batch can be made from the grain/pseudocereal, this time requiring only about one day to ferment. A third batch is possible but the flavor may be disagreeable.Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, Sandor Ellix Katz, 2003, page 121 The spent grain/pseudocereal is usually discarded afterward.