Rejuvelac is a kind of grain water that was invented and promoted by

Ann Wigmore Ann Wigmore (March 4, 1909 – February 16, 1994) was a Lithuanian–American holistic health practitioner, naturopath and raw food advocate. Influenced by the 'back to nature' theories of Maximilian Bircher-Benner, she maintained that plants c ...

, born in Cropos,

Lithuania Lithuania (; lt, Lietuva ), officially the Republic of Lithuania ( lt, Lietuvos Respublika, links=no ), is a country in the Baltic region of Europe. It is one of three Baltic states and lies on the eastern shore of the Baltic Sea. Lithuania ...

. The beverage is closely related to a traditional

Romanian Romanian may refer to: *anything of, from, or related to the country and nation of Romania ** Romanians, an ethnic group **Romanian language, a Romance language ***Romanian dialects, variants of the Romanian language **Romanian cuisine, traditiona ...

drink, called borș, a fermented wheat bran that can be used to make a sour soup called

ciorbă Chorba or shorba (from dialectal Arabic ; from , 'to drink') is a broad class of stews or rich soups found in national cuisines across the Middle East, Central and Eastern Europe, Central Asia and the Indian subcontinent. It is often prepared ...

or as the basis for Vegan cheeses. Rejuvelac is a raw food made by soaking a

grain A grain is a small, hard, dry fruit ( caryopsis) – with or without an attached hull layer – harvested for human or animal consumption. A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and legum ...

pseudocereal A pseudocereal or pseudograin is one of any non-grasses that are used in much the same way as cereals (true cereals are grasses). Pseudocereals can be further distinguished from other non-cereal staple crops (such as potatoes) by their being proc ...

(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.

References

{{reflist Bacteriology Dietary supplements Fermented drinks