Water kefir is part of the new generation of soft drinks that make you feel good while tasting great.

Indeed, in addition to being full of life, it is also a delicious, naturally sparkling and low-sugar drink.​

​

To make water kefir, we use water, lemon, cane sugar and figs. This fruity brew is then transformed into a delicious beverage by our precious kefir grains, consisting of millions of beneficial bacteria and yeast.

​

Doesn't that sound great for the aperitif?

​

​

The more traditional name of water kefir grains appears to be tibicos. Tibicos are found to develop naturally beneath the epidermis of ripe Opuntia cactus fruits in Mexico.

​

The first reports of these kultures date from the 19th century, where a certain Dr. Lutz described them as "spherical transparent masses resembling boiled rice-grains. They ferment sugar-water and produce a light agreeable beverage. Microscopical examination shows that the tibi grains are composed of bacilli and yeasts. The fermentation occurs only by the co-operation of the two organisms, either alone being insufficient".

​

He probably brought some Tibi grains back to Switzerland, and they have since continued to be passed on from generation to generation.

Privacy Statement