cul·​ture | ˈkəl-chə
From the Indo-European word kwel designating a cyclical process.


The name Kult was chosen in honor of the intricate relationship between water kefir and the concept of culture

Just like our cultural heritage, which is passed on from generation to generation, water kefir grains are passed around from hand to hand in a cyclical process.

The word Kult also relates to the mother culture: these are the helpful micro-organisms which are employed to start the fermentation process for each batch.


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 1899 where Dr. Lutz describes 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.