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.