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Soft drinks from Invented and promoted by Ann Wigmore, who was born in Lithuania
A grain or pseudocereal such as 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 cheese. Without lactic bacteria taking over it can sour poorly, so results vary.
| White quinoaAbout 40 g | [brasileiro2026] |
| Water500 mL for soaking, then 500 mL fresh | [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
A grain or pseudocereal such as 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 cheese. Without lactic bacteria taking over it can sour poorly, so results vary. Made in 4 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 |
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.
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
Wikipedia says rejuvelac was invented and promoted by Ann Wigmore, born in Cropos, Lithuania, and that it is closely related to the Romanian drink borș.
