1/3 cup of one of the following (quinoa preferred but good to mix it up)
soft winter wheat berries
Step 1) Soak quinoa in pure water in jar with cheese cloth and rubber band covering top for 2 hours then drain the liquid and lay jar on side. Quinoa will sprout overnight.
Step 2) Grind sprouted quinoa in blender with a bit of pure water and then pour into a 1 gallon glass jar and fill with pure water. Cover the jar with a towel and let stand at 65-75 degrees Fahrenheit (stable room temperature).
Step 3) Stir the mix once or twice a day and you can compost the floating ground grains at the top when you first stir. It is ready when it is slightly fermented and tastes a bit lemony and refreshing. Fermenting is dependent on time and temperature, it is ready when it is tart and lemony—this may be as little as 1-2 days when it is warmer, and a bit longer when it is cooler. Once ready, you can keep it in your refrigerator for about 4-5 days. This is a mildly fermented rejuvenating beverage with lots of beneficial bacteria, enzymes, bioavailable nutrients, and all sorts of other healthful goodies. It helps to rebuild healthful bowel flora and facilitates healthful digestion and the elimination of toxins. At the early stages of fermentation, alcohol content is negligible (very little sugar to start with in the process—we sprouted our seeds), however, if you let it continue to ferment, with added honey or other sugars, alcohol content will rise and it will become like bubbly champagne. This is the living base for some of our Superfoods soups and smoothies. It is also great plain. Drink 1-2 cups a day.