This detoxifying probiotic water is formulated from sprouted and fermented red wheat berries. Infused with ginger, lemongrass, and mint, the flavor is reminiscent of lemonade. I started drinking it right it after having extensive dental implant surgery, and began feeling the healing affects within 10-14 days. It’s what got me through the initial recovery. Thanks to the natural anti-inflammatory properties of ginger and antibodies from lemongrass, along with the probiotics from the fermented grains, the original window of a four month recovery, narrowed to just over two months. Even today, it is still a part of my daily routine. The added lemon juice and sole′ water (pronounced so-lay), naturally keeps my electrolyte levels balanced. All this and more from a glass of lemonade.
Recipe notes: What you will need: Gallon glass container with wide mouth, strainer, and cheesecloth. Active prep time 10-minutes. In active fermentation, 6-days. Yields 1-gallon. Difficulty level: Fairly easy
- 1-qt-ginger tea infusion
- 3-liters fermented grain water*
- 2-cup fresh squeezed lemon juice
- 1 cup Stevia or agave/honey
- 1 tablespoon Sole′ water
- Mint leaves
- 1-qt water
- 1-stalk lemongrass scored
- 1-inch piece of ginger cut into pieces
- 2-Tbsp honey or agave syrup
- 1 1/3 cup of red wheat berries from a health food store.
- 3 litres of bottled water.
- ¼ cup of Himalayan Salt
- 16oz filtered water
- Prepare sole water: Dissolve salt in a glass jar and secure with lid. Let stand 24 hrs.
- Prepare Tea: In a saucepan bring water to a boil, add ginger and lemongrass and allow to steep. Once cooled, strain and refrigerate.
- Place grains in jar and pour tap water over seeds until it reaches 4” above grains.
- Cover mouth of jar with cheesecloth, secure with rubber band.
- Let stand for 24 hours.
- Drain water, leaving grains in jar DO NOT rinse grains.
- Secure jar with cheesecloth and rubber band; cheesecloth allows air to circulate while keeping impurities out.
- Lay jar on its side to allow grains to spread and distribute
- Allow grains to sprout 1 cm tails approx. 2-3 days. DO NOT rinse during germination period.
- Check saline solution. If all the salt has disappeared, add more salt till solution is saturated. Once you’ve made the sole water, it will last indefinitely until you run out. Can be kept at room temperature
When sprouted tails reach 1 cm, add 3-liters of bottled water, cover with cheesecloth, secure with rubber band, and place on kitchen counter for 2-3 more days. DO NOT RINSE. NOTE: During fermentation, the water should have a light lemony smell. If however, it develops a putrid smell, discard it, sterilize the jar and try again. Sometimes in very hot or humid climate the active yeast bacteria may develop sooner than 2-3 days, which is why it is a good practice to smell and taste the water during fermentation to become acquainted with the changes that occur.
- By now a yeasty foam will have bloomed on top the water.
- In a large mixing bowl add lemon juice, sweetener, sole water, ginger tea, and whisk well.
- Strain fermented water into bowl and discard sprouts.
- Stir water and transfer to gallon bottle and refrigerate.
- Will keep refrigerated for several weeks.
- Drink 12-16oz daily.
- To serve, muddle a couple sprigs of mint in a glass, add ice and spa water.
Note: At this point, I usually start a new batch.