Guest guest Posted December 26, 2008 Report Share Posted December 26, 2008 If you want a raw " champagne " , now's the time to start thinking about it and preparing! Drink champagne AND be healthy! CHAMPAGNE REJUVELAC Rejuvelac made from millet and covered tightly throughout the fermentation process retains a CO2 gas, and has a champagne-like bubbly effervescence. 1 C whole millet, soaked 8 hrs, and sprouted 16 hrs. Bruise sprouted millet by lightly pounding with a pestle in a mortar, or by mashing with a spoon against the sides of a bowl. * In a 1/2 gal. mason jar (or other similar sized glass container with a tight seal/lid), place bruised, sprouted millet, and add 4 C water (Make sure the container you choose will only be 2/3 full †" I use 1/2 gal. mason jars because I have them on hand for sprouting * Add 1 T raisins * Tightly close lid on jar. * Ferment mixture in tightly sealed jar for 2 - 3 days. Shake jar gently once a day. The “champagne-like†flavor is produced by the millet, which gives a sour edge, not available with other grains, to the finished product. Quote Link to comment Share on other sites More sharing options...
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