Water kefir is a fermented beverage teeming with beneficial bacteria. It is quick and simple to prepare, and once it is brewed, absolutely delicious. Even small children can enjoy it. It has a slightly sweet through to crisp, earthy, yeasty flavour, depending on how it was prepared. Sometimes when there are more yeasts in the brew it contains a tiny amount of alcohol and is slightly fizzy if bottled. Water kefir is a magnificent source of beneficial bacteria; it also contains a variety of enzymes and organic acids, and a range of B vitamins, vitamin K and folic acid (2).
Kefir means “feel good” in Turkish. Water kefir is also known as tibicos, tibi, sugar kefir, Japanese water crystals, bebees, Australian bees, African bees, California Bees, ale nuts, balm of Gilead or beer seeds.
Water kefir is made with kefir grains (small, translucent, gelatinous structures comprised of assorted bacteria and yeasts), water, and sugars. Kefir or tibicos cultures are found around the world, with no two cultures being exactly the same. Water kefir grains are translucent white and break easily when squeezed between the fingers. They more closely resemble irregular crystals. You can eat the kefir grains, they don’t have much flavour but are a good probiotic.
Water kefir heals candida, and is suitable for diabetics in small quantities provided they monitor their blood sugar level. The numerous benefits of water kefir are too significant to ignore.