- Wheat - 200 g (or oats, rye)
- Drinking water - 3 l.
Soak wheat in 1 liter of water for 24 hours. Drain the wheat in a large sieve and rinse. Leave at room temperature for 24 to 48 hours. Put the sprouted wheat in a blender with a little water and grind well. Put this wheat porridge in a clean glass container and pour 2 liters of water. Close the neck tightly with gauze or cloth, not completely filling the jar, leaving 5 cm. During the fermentation process, wheat porridge will float up and climb through the neck under the pressure of gases.
Leave at room temperature for 48 hours. During this time, porridge from the bottom rises up, and then again sinks to the bottom. You can stir the fermenting contents with a wooden or plastic spoon (bacteria do not like metal). As a result, the contents of the can are stratified into beige grains, a white layer, and an almost transparent liquid. There will be some foam on top, but not much.
Strain the transparent liquid gently in a clean glass container, close the lid, put in the refrigerator. Reguvelak can be stored in the refrigerator for a month.
This regujelac tastes like kvass or kefir. It is very useful for digestion, as it is rich in enzymes and lactobacilli.