Organic Water Kefir Grains Starter Culture

Water kefir, also called “Tibicos”, is a traditional fermented drink believed to have originated in Mexico and other tropical regions, where it was naturally found on cacti. The grains are composed of beneficial bacteria and yeasts that thrive on sugar water, transforming it into a refreshing, probiotic-rich drink. Unlike milk-based kefir, water kefir is non-dairy and vegan-friendly, making it ideal for a wide audience.

Benefits of Water Kefir:

1. Probiotic Support: Helps balance gut flora and supports digestion.
2. Improved Hydration: Naturally refreshing, with light carbonation.
3. Boosted Immunity: The probiotics and organic acids may support immune function.
4. Dairy-Free Alternative: Suitable for vegans or those with lactose intolerance.
5. Low Sugar Content: Fermentation reduces the sugar, making it lighter than soda.

Product includes:

1. 5g of live water kefir grains or 150ml of water kefir starter culture
2. Home brewed water kefir to ensure quality of kefir grains/culture is grown.
3. 3 heat-sealed food grade bags to prevent leakage

*Store in refrigerator as long as 3 months if not used immediately (it might take up to 2 to 3 brew for the scoby to revive back to its previous vitality after refrigerated).
*The grains/culture is able to survive in it’s special medium during delivery for up to 1 month.
*Instruction manual included

How to brew:
Ingredients & Equipment

1. 40 g water kefir grains
2. 50 g sugar (organic cane, brown, or coconut sugar)
3. 1 liter water (non-chlorinated)
4. Optional: Dried fruits (figs, raisins) or lemon slices
5. Glass jar, breathable cover (cloth/coffee filter), rubber band, plastic strainer

How to Make Water Kefir
Prepare Sugar Water:

1. Dissolve 50 g sugar in 1 liter of warm water. Let it cool to room temperature.

Add Grains:

1. Put the water kefir grains into the sugar water.

Strain the Kefir

1. Strain the liquid into a new container and refrigerate, save the grains for the next batch.

Ferment (24-48 Hours):

1. Cover with a breathable cloth and secure with a rubber band.
2. Leave at room temperature (20-25°C).

Strain the Kefir:

1. Strain the liquid into a new bottle and save the grains for your next batch.

Optional: Second Fermentation for Flavor

1. Add fruits or juice to the strained kefir and seal the bottle.
2. Leave at room temp for 12-24 hours for fizz, then refrigerate.

Store and Enjoy:

1. Drink chilled or use in smoothies, dressings, or baking.