Fermented Water Kefir

Water kefir is a naturally fizzy fermented drink that is full of probiotics and enzymes for a delicious and healthy drink.

Fermented water kefir. Water kefir grains are fed with sugar and actually. It thrills me to see it offered in grocery stores restaurants and even coffee and tea rooms. Water kefir or tibicos is a traditional fermented drink made by culturing water sugar and fruit with a starter culture. It has been a dream of mine for two decades that one day this fermented probiotic beverage would start showing up in places as an alternative to soda pop.

What is water kefir. Water kefir is a fermented carbonated beverage that is produced using water kefir grains. Summary kefir is a fermented. Kefir or kephir k ə ˈ f ɪər kə feer is a fermented milk drink similar to a thin yogurt that is made from kefir grains a specific type of mesophilic symbiotic culture the drink originated in the north caucasus eastern europe and russia where it is prepared by inoculating cow goat or sheep milk with kefir grains.

Not only is this a dairy free probiotic it s gluten free. These will not have the same nutrient profile as dairy based kefir. Kefir grains not actually a grain rather a polysaccharide composed of sugar loving bacteria and yeast are added to a sugar water solution and fermented on the counter for 12 48 hours. The resulting product is light and refreshing.

Water kefir is a little bit sweet with a mild tang. Dairy free versions of kefir can be made with coconut water coconut milk or other sweet liquids. Water kefir is popping up everywhere. From water kefir basics to choosing ingredients to instructions for making water kefir these faqs cover nearly everything you need to know to start making water kefir at home whether you are just starting to experiment with culturing or are experienced with fermented foods.

Water kefir is completely different from milk kefir. Water kefir is fermented sugar water. Also known as tibicos california bees japanese water crystals and other names water kefir is thought. Cultures such as sourdough cheese and fermented vegetables do not have specific.