rejuvelac
Sign in to saveRejuvelac is a kind of grain water that was invented and promoted by Ann Wigmore, born in Cropos, Lithuania. 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 or as the basis for vegan cheeses.
In the Vinony graph
Within Vinony's link graph, rejuvelac is referenced by 6 other articles, and connects out to Lithuania, Fagopyrum esculentum and Romanians.
It is catalogued under topics including Bacteriology, Dietary supplements and Fermented drinks.
Its subject is documented across 6 Wikipedia language editions.
Wikidata facts
- Instance of
- liquid
- Subclass of
- pre-ferment
- Material used
- cereals and pseudocereals
- Image
- Rejuvelac.jpg
- Has use
- vegan cheese
Show 2 more facts
- has characteristic
- raw food
- discoverer or inventor
- Ann Wigmore
Sources (2)
via Wikidata · CC0
~1 min read
Encyclopedic overview
1 sectionsContents
- References
Rejuvelac is a kind of grain water that was invented and promoted by Ann Wigmore, born in Cropos, Lithuania. 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 or as the basis for vegan cheeses.
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. The spent grain/pseudocereal is usually discarded afterward.
Excerpted from Wikipedia’s “rejuvelac” article, available under the CC BY-SA 4.0 licence.