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ABOUT KEFIR
Water kefir is part of the new generation of soft drinks that make you feel as good they taste.
Indeed, in addition to being deliciously fruity, it's actually very low in sugar drink and rich in gut-loving compounds.
To make water kefir, we use water, lemons & cane sugar. This fruity brew is then transformed into a delicious beverage by our precious kefir grains, consisting of millions of 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.
THEY SPREAD THE WORD
