"is a fermented beverage that originated from 's life work. ...Wigmore highly promoted rejuvelac as a form of "living water." ...Although she primarily fermented wheat... any grain can be used. ...Ann Wigmore's recipe... used unsprouted grain... Other rejuvelac recipes use sprouted grains. ...by sprouting the grains the flavor is far superior and tastes lightly lemony. The key... is to sprout the grains first and then blend them for the fermenting process. ...Fill the jar with clean filtered water ...scrape any foam or debris off the top of the liquid."