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Water Kefir is both - simple and clever at the same time
Real live water kefir tastes great and is doing well although!

But what is water kefir actually?

All about Kefir and Kombucha @ Youtube

Valuable Tipps and frequently asked questions around the cultures kombucha and kefir you will find on our youtube channel.

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Even after decades of experience I am still fascinated of every single of this exotic cultures. Whether it be the kefir grains with which you can easily make your tasty milk kefir beverage or the tea fungus that only needs tea and sugar to metabolise it into an unique deliciously sparkling power drink.

At this point it is about water kefir. But if you haven't already heard the term water kefir you probably more familiar with notions like Kefir grains, tibicos, Japanese water crystals, California bees, Australian Bees, African Bees, Ginger Bees, Ginger Beer Plant, Sea Rice, Aqua Gems (in Italy - Kefir di Frutta, in France - Graines Vivantes, In Mexico - tibicos / tibi). The range of different notions for the culture is maybe too less to fill the whole page. But trust me, there are countless of terms that all mean the same unique culture that transforms water, sugar and dried fruit into a fantastic fermented beverage.

The water kefir connoisseurs makes it itself

When I am shopping I regularly discover "mild kefir" respectively "kefir mild". Kefir mild means industrially produced milk kefir. This industry-produced kefir has been manufactured with a simpler version of the kefir culture. Of course you can't compare this product with the real live kefir, that you can make at home.

What I would like to illustrate is, that our great shopping scene doesn't offers industrially produced water kefir. That is a good thing because in this way "real" and "spurious" kefir could not be confused. So if you want to manufacture real live water kefir you simply need nothing more than real live Japanese water crystals, sugar, dried fruits, lemon slices and a guidance to make the delicious kefir beverage at home - and you are ready to play. Then with the ready kefir you have a beverage, that nobody else is able to serve (of course exept other kefir friends). That is an ideal eye-catcher - especially if you invite friends und want to offer something special, that nobody else offers.

Small inconspicuous crystals with great power

These tiny transparent and partial white small clumps actual remind of crystals. Not for nothing it is after all also called japanese water crystals or himalaya crystals. Only a few people believe that this inconspicuous culture has such a great creative power if they look at the water kefir mushroom for the first time.

But this common destiny the culture shares with it's conspecifics kombucha scoby and milk kefir grains. All three cultures also have a symbiotic composition in common. However the water kefir culture is a little power plant, that makes with the help of yeasts and acid lactic bacteria especially from sugared water and dried fruits a very delicious beverage. Finally a very tasty drink is created from simple ingredients within 1 - 2 days.

Those who likes bitter lemon will love the home made kefir. But not only friends of lemonade are going to acquire a taste for it. Through the small portion of alcohol that is formed while the fermentation process, this sparkling beverage could also remind of federweisser. But finally you decide what your kefir tastes like.

► Just click here to buy our tasty and fresh Water Kefir and make it at home easy and quick

A lot has already been said about bacteria and yeast, sugar and dried fruit, but what is actually behind it all and how does it work?

Through symbiotic harmony to an unique taste experience

Among lots of other microbes lactic bacteria and yeasts are involved in the processes of fermentation. As time goes by these different microorganisms developed and learned to benefit from one another. Just because of this symbiotic relationship the water kefir grains survived. On the one hand the bacteria need different vitamins to remain vital and efficient. Exactly at this point the yeasts came in. The involved yeasts produce exactly these essential substances for their survival. Furthermore the yeasts are also responsible for the pleasant tingling. Besides a small amount of alcohol (up to 2 percent) they also produce carbon dioxide. In return the bacteria manufacture organic acids and natural probiotics.

Finally a success for all those who took part. But those who benefit most from the whole process are we humans enjoying this delicious power drink. The individual symbiotic composition of kefir grains varies. People say, that kefir grains respectively the kefir drink could contain the following substances/ ingredients:

Bacteria and yeast cultures

• Lactobacillus brevis
• Lactobacillus casei
• Lactobacillus kefir
• Lactobacillus kefirgranum
• Streptococcus lactis bzw. verschiedene Streptococcusarten
• Candida kefir, Saccharomyces Cerevisiae, Saccharomyces Pastorianus, Saccharomyces Radaisii, Betabacterium Vermiforme

Vitamins

many B Vitamins (B1, B2, B5 etc.), Vitamin C and D

Alcohol

The carbon dioxide is of course responsible for the pleasant tingling.
The amount of substances contained in the kefir depends on multiple factors such as fermentation temperature, duration of fermentation, dried fruits, sugar type used and so on.
In principle the relationship between human and kefir grains is also symbiotic. The human provides everything the japanese water crystals need to survive and in return the tiny crystals gives us with their delicious beverage.

Japanese crystals doesn't need oxygen

While human quit fast without oxygen, japanese water crystals, how the kefir grains are also called, doesn't need it. Also at this point the resemblance to the milk kefir mushroom is astonishing, because both cultures ferment anearobic.

That means for the whole fermentation process no oxygen is needed. Quite the contrary through oxygen the fermentation process is suspended or even stopped. This is crucial in order to successfully make the delicious water kefir drink. The crunch is, that no oxygen musstn't enter the batch but also the formed carbonic acid must be able to escape. At this point there are basically several solutions:

If you use a jar with screw cap: Twist the lid slightly - but only until you feel a slight resistance.
If you use plastic wrap with a rubber band - just fix the plastic wrap with the rubber band on the vessel.
If you use a clip top jar - we occasionally be asked how to handle this jar. In particular, it is frequently asked how to dismantle the metal clip. We have taken this frequently asked question as an occasion to create a new article about how to dismantle the metal clip. So if you have decided to buy the high-quality 1,14L jar you can read the notes concerning dismantling the clip here. After successfully dismantling the metal clip you now have the glas cover and the rubber sealing. The usage is really very simple - just put the lid with the installed sealing on the jar. The weight of the lid and the sealing ensure that it is close.

With regard to all these approaches it is important that the carbon dioxide can escape. At the same time this way prevents that oxygen and undesired bacteria could enter the water kefir batch.

► Just click here to buy our tasty and fresh Water Kefir and make it at home easy and quick

Dried fruits are the natural taste refiner for your water kefir beverage

As with the manufacturing of milk kefir with the help of the kefir grains you can also influence the taste and the effect of water kefir during the fermentation process. At this point you decide about the ingredients. You have the choice and decide on which basis your personal fermented drink is manufactured. Different ingredients develops different kinds of flavors. This fact once again is a clear argument to make your own beverages at home. All dried fruits were tested by ourself for a simple reason. Just in case we are 100% convinced of a product we offer it to the water kefir community.
Believe us: In our wide selection of fruits you will find your favourite. Please browse through our great dry fruit assortment.

► Just click here to buy our tasty fruits now!

It is worth it and perhaps you discover a fruit type that you never heard before. A further visit is worthwhile to the information to every dried fruit. The knowledge about the provenance, origin and modern processing is very exciting and perhaps leads to one or the other aha effect.

Essential for survival

While finding the right dried fruit for our sensitive taste buds the japanese water crystals doesn't care about which fruit type is added to the batch. In the picture below you see for example a batch with organic goji berries.

► Just click here to buy our tasty fruits now!

The most important thing is that any fruit is added to the sugared water. Because dried fruits respectively fruits are an essential nitrogen supplier. Besides sugar, nitrogen is so to speak their daily bread. The grains have just one requirement with regard to the nitrogen supplier - it must be clean. Nowadays producer tend to add chemicals to the fruits. There are two main reasons for this: firstly, sulphur - a very popular antioxidant - extends the shelf life of the fruits. Another effect is that fruits keep its tasty colour for a long time. But the kefir grains doesn't care about long shelf life and tasty colour. Please note to never add sulphurised fruits to your kefir batch. Our shop provides exclusively non-sulphurized and organic dried fruits. Order now high quality fruits for a bargain price.

► Just click here to buy our tasty fruits now!

Furthermore we have tested all fruits offered in our shop and made a water kefir batch with it. All experiential reports you can find here.
Apropos essential for survival, we naturally need also sugar for our crystals. Now you have the choice between different types of sugar. You can use ordinary white refined sugar, brown sugar, row cane sugar, whole cane sugar, coconut blossom sugar, agave syrup, sugar beet syrup just to mention a few. Sugar is besides the nitrogenous dry fruits the most important component for our kefir culture.

We wrote an interesting article about sugar and which type is most suitable for making water kefir - click here and learn more. Many kefir fans have regularly concern with regard to the quantity of sugar added to the batch. At this point we can cheer you up. But what actually happens to the sugar? Besides dried fruits sugar is another food resource for the kefir grains. A large portion of the sugar will be metabolized into valuable organic acids and yeasts. The speed of the diligent microorganisms depends among other things on the following factors : Fermentation temperature, type of sugar, fruit type and water quality. Basically it can be said that: The longer the kefir batch ferments the less sugar will be in the ready beverage and the more acidic it will taste. As always the choice of ingredient is in your hands. You decide how many sugar is added and when to stop the fermentation process.

We offer suitable high quality sugar for successfully making water kefir at home.
Click on the pictures or follow us here to the different types of sugar.

With these both adjusting screws you can actually just do everything right. The longer the batch ferments, the more time the kefir grains has to metabolize the sugar into valuable minerals and vitamins. That means the sugar content steadily decreases. At the same time the batch gets less sweet and the ready beverage tastes more and more sour with an increasing yeasty flavour. You can check the taste of the drink at any time while fermentation and decide whether the kefir is ready or the crystals still need time for fermentation.

► Just click here to buy our tasty and fresh Water Kefir and make it at home easy and quick

However, our long-standing kefir friends already know exactly how much sugar is needed depending on the parameter like season, temperature and sunlight. They don't need a guidance anymore. Even though they are regularly surprised by the delicious recipes we publish from time to time. If you always want to be updated please like us on facebook, Twitter, Google+ & Youtube. Of course with time comes experience and it is simply a great pleasure to make this unique beverage. Kefir isn't a product off the shelf - It is for individualists.

A bond for live

If we nowadays read the word "sustainability" in media, the real meaning has been largely missed. It truly degenerate into a buzzword. Water kefir, kefir crystals, japanese water crystals...regardless of what name you might use for this unique culture. You can now make sustainable fermented drinks, because with good care the culture will accompany you the whole life.

► Just click here to buy our tasty and fresh Water Kefir and make it at home easy and quick

It's still a bit better, following the slogan "Grow and multiply" the mass of kefir grains gets more and more. Sometimes the grains double from batch to batch. However this strongly depends on the quality of water in your area. If you once decided for a kefir culture it is under certain circumstances a one-time investment. Some of our customers got the culture from their parent and those in turn from their parents. These clients just order our organic dried fruits, sugar and the tea fungus fanatics our quality tea.

Such traditions deserves our deepest respect and are worthwhile living it. With our online shop we want to contribute our share that the valuable cultures never fade into oblivion and kefir, kombucha & co. keep on living. Please continue to support our work by ordering also dried fruits, sugar, tea and all the other quality products. If we haven't your favourite tea, your favourite dried fruit in our product range please contact us. We will do our utmost to make sure that it is you who becomes our next satisfied customer.

All about Kefir and Kombucha @ Youtube

Valuable Tipps and frequently asked questions around the cultures kombucha and kefir you will find on our youtube channel.

Visit us on Youtube - just click here and learn more