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Soft drinks from USA
Grain such as wheat, rye or quinoa is soaked and left in fresh water for about two days at room temperature, and the slightly sour, cloudy liquid is poured off. It is drunk or used to start cashew and other nut cheeses. Without lactic bacteria taking over it can sour poorly, so results vary. Made in 3 steps over 3 days. The longest step, cover with fresh water and ferment, takes 2 days (Brasileiro C.G. et al. 2026) and runs at 23–27 °C (Brasileiro C.G. et al. 2026). Pediococcus and Weissella does most of the fermenting.
| Main step | 2 daysReported[brasileiro2026][chen2020] | Cover with fresh water and ferment |
|---|---|---|
| Temperature | 23–27 °CReported[brasileiro2026] | Cover with fresh water and ferment |
| Acidity | pH 3.8–4.3Measured[chen2020][brasileiro2026] | Cover with fresh water and ferment |
| About 40 g | White quinoa[brasileiro2026] |
| 500 mL for soaking, then 500 mL fresh | Water[brasileiro2026] |
| Starter | spontaneous |
Total time across the recorded steps: 3 days
What changes: Grain soaks in water and begins to sprout
Output: soaked, sprouting grain.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Rejuvelac ferments the water around sprouted whole grain, not a cooked porridge or a dough, so its microbes come only from the seed and the kitchen. It is often used as a starter for plant cheeses rather than drunk.
A 2026 study of spontaneously made quinoa rejuvelac found no lactic bacteria and a pH of only 4.9, with environmental and possibly harmful bacteria dominant; its authors suggest clean water, 20–25 °C, short fermentation and checking for pH below 4.5. A peer-reviewed outbreak investigation in Canada linked Salmonella to cashew cheese started with rejuvelac and held at poorly controlled temperatures.
Hazards the sources name: Salmonella Weltevreden (outbreak traced to cashew cheese made with rejuvelac).
Every number is labelled with how it is known. How this atlas is made
Rejuvelac was popularised in the 20th-century American raw-food movement associated with Ann Wigmore (Wikipedia, outline). A Finnish trial of a "living food" vegan diet in 1993 used rejuvelac drinks.
