How To Make Rejuvelac: An Amazing Probiotic Beverage

Have you ever tasted a rejuvelac? Well, I read about it a lot in health forums, and heard a lot of guys in the gym talking about it so I was I really curious. Thankfully, I came to discover a great recipe on how to make rejuvelac online and from then on, I always try to make this beverage as often as possible.

For those who doesn't know what it is, rejuvelac is a probiotic beverage made from sprouted grains. You can drink it as it is for good digestion or you can use it as a starter for vegan yogurts and nut cheeses. If you want to make your own rejuvelac at home, know the ingredients and steps by reading on below.


What You’ll Need



To make a good rejuvelac, you need grains, like barley, rye, and wheat. For this recipe, I’ll be using barley since I’m not sensitive to gluten and I love its delicious tart taste once fermented. You can choose barley in its pearled or hulled form.

The hulled barley or sometimes called the dehulled barley has more nutrients intact, unlike its more processed form, the pearled barley. For more nutrients, you can choose the dehulled form as it also sprouts very well. You can purchase barley from bulk bins or in pre-packaged forms.

When buying in bulk bins, make sure the barley are covered well. To ensure that you what you bought is fresh, choose a store with high barley turnover. If you’re buying barley in prepackaged form, make sure that the package has no evidence of moisture.

What I use is the dehulled barley from Mulberry Lane Farms. This is certified organic by the United States Department of Agriculture (USDA) which makes it even more appealing.

Sprouting Jar (Half a Gallon)

You need a sprouting jar to sprout and ferment your grains. It will serve as the container as you soak the grains in water for many hours until you see tails peeking from the grains.

This type of jar usually comes with its own steel screen, making it more convenient to strain the liquid out from the jar. What I use is the Now Foods Sprouting Jar which comes in a 1/2 gallon or 8-cup size.

If you don’t have a sprouting jar, you can use any canning jar you have at home and close it with any of these alternative lids.

Sprouting Lid

You can buy a sprouting lid if you already have a canning jar at home. Make sure that the screen is made of stainless steel, so it wouldn't rust.

What I use is the Homespec Sprouting Lid which comes in a set of 4. You can fit this lid to a mason, ball, or Kerr jars. The lid is made of metal, making it more durable than its plastic counterparts.

Cheesecloth + Rubber Band

Another way to cover your canning jar is to use a cheesecloth. You can hold it in place securely with a rubber band. Other covers that you can consider are muslins and tea towels.

Mesh Strainer


A mesh strainer is useful in straining the fermented liquid from the grain sprouts into a clean container. It will make sure that what stays in the clean container is pure liquid without the unnecessary grains. What I use is a stainless steel mesh strainer with a diameter of about 6 inches.

Purified Water


You need water for soaking and fermenting your grains. Soaking the grains will help them grow some tails. It also helps activate a natural enzyme, known as phytase, to release beneficial nutrients and eliminate the antinutrient, phytic acid, which restricts the absorption of minerals in your body.

For soaking and fermenting the grains, you need a clean and purified water. If you don’t have a distilled or purified water available at home, you can boil some tap water and let it cool before using.

Measuring Cup

To get the right measurements, you need a measuring cup to measure the amount of grains and water needed. For grains, you need one cup to measure.

You can use the same measuring cup to gauge the water needed, which is about 4 cups in the fermentation process. Choose a measuring cup that has a clear print of measurement.



You need a spoon to stir your water and grain mixture. Once your grain solution is done fermenting, you need a spoon to skim the top off the liquid. Any clean spoon that you can find in your kitchen is alright.


To catch the final result of your grain fermentation, you need a good container. You can use any jar with at least 64 ounces capacity. A clean jug will also do fine.

Step-by-Step Instructions

1. Soak The Barley Or Any Grains Of Your Choice

To begin, measure one cup of barley and pour them into the sprouting jar. Next, fill the jar with water and seal with its own steel screen lid. If you’re using a cheesecloth, secure it with a rubber band. Let the grains soak for about 24 hours.

2. Drain And Rinse

After 24 hours, drain the water out from the jar and rinse the grains twice. You can get an idea on how this is done properly by watching this video at around the 2-minute mark.

For the second rinse, remove all excess water as much as possible by giving it a hard shake. You should be moving this an up and down motion with the lid facing down.

3. Sprout The Grains

Once the grains are done rinsing, leave the jar in a warm place with no direct sunlight. Rinse the grains inside the jar at least once a day. If you are living in a cold region, the sprouting usually takes roughly about three days.

If you live in a warm region, the sprouting usually happens faster and would only take around one day at the most. While you wait for the grains to sprout, rinse and drain the grains inside the jar at least once a day.

4. Soak The Sprouted Grains

If you see that the grains are growing some little white tails, then it indicates that they have sprouted already. Give a final rinse to the grains and drain the water out.

Refill the jar with four cups of clean water and store it in a warm place away from direct sunlight. Leave the sprouted grains soaked for about 48 hours or two days.

5. Refrigerate The Fermented Liquid

After 48 hours, you might possibly notice that the liquid has turned cloudy. The smell could be a little sour because of the fermentation process. What you need to do next is spoon out the top of the liquid and strain to a clean container of your choice.

Refrigerate the strained liquid and once chilled, you can drink this every morning. This will last in the refrigerator for about a month. For the strained grains in the jar, you can do a second batch. After that, you can feed the birds with the fermented grains.

Additional Tips To Remember

Use Clean Utensils To Prevent Spoilage

Superfoods recommends to use clean jars and utensils in this rejuvelac-making process. Before using the jars and utensils, clean them with a very hot soapy water. So all soap residue are effectively removed, rinse with hot water.

To dry them well, use clean towels at all times. It is best to use filtered water over tap water to make sure it is free from water contamination. To prevent spoilage, buy fresh organic grains. You need to soak them for a couple of times before soaking them.

Drink Rejuvelac In Small Amounts

The Nourishing Cook suggests drinking this probiotic drink in small amounts of not more than 4 ounces at various times of the day. The best time to drink this tonic is 20 minutes before a meal. When you follow this rule religiously, then you’ll see positive results in your digestion.

Replace The Liquid In Smoothies And Soups With Rejuvelac


One Green Planet suggests using rejuvelac in soups and smoothies. You can also use this in homemade bread, yogurts, and vegan kiefers. To improve the taste, you can add lemon, honey, or cinnamon.

If you find that you’re rejuvelac is having a putrid smell, discard it. As much as possible, consume homemade rejuvelac at a maximum of one week.

Try Some Rejuvelac Today!

Did you have fun learning the steps on how to make rejuvelac at home? Although making it can take up to three days, the results will be worth it. As you already know, drinking this will improve your digestion leading to better health.

Remember, to use organic hulled barley and a clean sprouting jar.

If you have tried making rejuvelac, share the results with us in the comments section below. You can also share this wonderful article with people whom you think need this the most.

Paula Hughes

I’m Paula, and I’m absolutely in love with food blogs. I’m a foodie at heart but being the mother of two small boys, it’s not always easy to keep up with fancy dinners… so I rely on the support of other blogging moms like me to help along the way.

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