| Water kefir is produced using water, sugar, dried fruits and water kefir crystals. The kefir crystals are also called Japanese sea crystals. They can reach a size of approximately 0,3 - 2 cm in diameter and are of a transparent white colour. Similar to the milk kefir, this also is a symbiosis between precious acid bacteria and yeast fungi. | |
The origin of the water kefir crystals probably is Mexico. Under the name Tibi, the crystals live on Opuntia-cactuses and live off sugary excretions of these plants.
Water kefir is said to have some healing effects, which have not really been proven up to the present. But it is a fact that this kefir drink is an important contribution to our health, as it contains large amounts of lactic acid bacteria, yeast, vitamin B (very good tonic) and vitamin C.
The production of water kefir is not complicated: for one litre of water you will need between 40g and 80g of sugar and the same amount of kefir crystals. You need to add some dried fruit (a fig, 40 raisins or the same amount of any other dried fruit) and half a lemon that should not be treated with insecticides. At room temperature, the production takes between 24 hours and 4 days (depending on your preference). Now, everything is poured through a sifter (attention: do not use a metal sifter!). The finished drink can be put into bottles. It is best to enjoy it chilled.
Unfortunately water kefir is not for sale on the market (yet?). The crystals reproduce if they are "fed" properly. Anybody who would like to produce this healthy drink for himself, should not hesitate to contact me.