{"id":2008,"date":"2019-05-17T08:04:24","date_gmt":"2019-05-17T15:04:24","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=2008"},"modified":"2024-01-31T19:40:04","modified_gmt":"2024-02-01T03:40:04","slug":"water-kefir","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/water-kefir\/","title":{"rendered":"Water Kefir"},"content":{"rendered":"\n
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Sweet, tart, and delightfully effervescent, water kefir<\/strong> (also known as tibicos) is a naturally fermented drink<\/a> that's rich in beneficial bacteria. Its delicate flavor and natural fizziness make it an excellent substitute for sodas and soft drinks. You can make it at home with a few easy steps.<\/p>\n<\/div><\/div>\n\n\n\n

\"Three<\/figure>\n\n\n\n

What is it?<\/h2>\n\n\n\n

Water kefir, or tibicos, is a traditional fermented drink made by culturing water, sugar, and fruit with a starter culture. The starter culture contains various beneficial bacteria and yeasts that produce a slightly tart, fizzy drink. <\/p>\n\n\n\n

While its specific origin is unclear, researchers suspect that water kefir originated in pre-Columbian Mexico. It is still used in Mexico today in some preparations of tepache<\/a> - which is a lightly fermented drink often made from corn or pineapple. <\/p>\n\n\n\n

It's made using water kefir grains, a starter culture that contains a wide variety of beneficial microorganisms living in symbiosis. These tiny, crystal-like grains can form naturally beneath the skin of prickly pear cactus fruits (1). Further, it's likely that early brewers captured tibicos from the wild and then cultivated the culture through domestic brewing.<\/p>\n\n\n\n

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Why this recipe works<\/h2>\n\n\n\n