This detoxifying probiotic water is formulated from sprouted and fermented red wheat berries. Infused with ginger, turmeric, lemongrass, and mint, the flavor is reminiscent of lemonade. I lived on this and the electrolyte green elixir right after my dental implant surgery and began feeling the healing effects within 2-weeks. Thanks to the natural anti-inflammatory properties of ginger, antibodies from lemongrass, along with the probiotics from the sprouted*, fermented grain water, the original window of a 6-month recovery, narrowed to just under 4- months. Even today, it is still a part of my daily routine. The added lemon juice and sole′ water (pronounced so-lay), naturally keep my electrolyte levels balanced. All this and more from a glass of lemonade. Another variation is the Grape Nehi.
*What’s sprouted, fermented grain water, and why would I drink it?
It’s a two-part question I asked when I started researching the raw food movement. Then I came across an article about sprouting grains that simply stated, “Seeds are dormant cells of life. Germination releases their life force energy which increases their bioavailable nutrients: C and B-vitamins, iron, and essential amino acids often lacking in dry grains, such as lysine.” I like that term, life force energy, it has a transcendental ring to it. It was the fermentation part that gave me pause. So I researched it further and found a published paper on the subject of its association with gut health and cognitive brain function.
Recipe notes: What you will need: Gallon glass container with a wide mouth, strainer, and cheesecloth. Active prep time 10-minutes. Fermentation, 6-days. Yields 1-gallon. Difficulty level: Easy
- 1-qt-tea infusion
- 3-liters fermented grain water*
- 2-cup fresh squeezed lemon juice
- 1 1/2 cup Stevia or agave/honey
- 1 tablespoon Sole′ water
- Mint leaves
- 1-qt water
- 1-stalk lemongrass, including green part, scored
- 2-inch ginger root cut into pieces
- 1-inch turmeric root cut into pieces
- 2-Tbsp honey or agave syrup
- 1 1/3 cup of red wheat berries from a health food store.
- 3 liters 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 it to steep. Once cooled, strain and refrigerate.
- Place grains in the jar and pour tap water over seeds until it reaches 4” above grains.
- Cover mouth of the jar with cheesecloth, secure with a 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 days. DO NOT rinse during the germination period.
- Check the saline solution. If all the salt has disappeared, add more salt till the 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 a rubber band, and place on the kitchen counter for 2-3 more days. DO NOT RINSE. NOTE: During fermentation, the water should have a slight lemony smell. If, however, it develops a putrid smell discard it, then sterilize the jar and try again. Sometimes in a very hot or humid climate, the active yeast bacteria may grow sooner than 2 days.
- By now, a yeasty foam will have bloomed on top of the water.
- In a large mixing bowl, add lemon juice, sweetener, sole water, ginger tea, and whisk well.
- Strain fermented water into a 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 sprigs of mint in a glass, add ice and spa water.
Note: At this point, I usually start a new batch.