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Prod. Code:
WK1
Water kefir grains, also known as tibicos, sugar kefir grains, Japanese water crystals, and California Bees (probably other names, too), are a symbiotic culture of bacteria and yeast. They feed off sugar to produce lactic acid. Most water kefir crystals contain a blend of the following bacteria: Lactobacillus, Streptococcus, Pediococcus, and Lactobacillus. The cultures also contain the following yeasts: Saccharomyces, Candida, Kloeckera. This symbiotic colony actually works to build up the beneficial bacteria in your system. This relationship between the yeasts and bacteria changes the environment from bad to good and actually diminishes the overgrowth of yeasts and "bad" bacteria. In fact, those with yeast overgrowth and digestive problems are the ones who benefit most from drinking the cultured beverages, such as water kefir, milk kefir, and kombucha. The sugar that is used is "eaten up" during the fermentation phase and turned into lactic acid, alcohol, and carbon dioxide.
Water kefir is simple to make and is a fantastic alternative to soft drinks and sugary juice drinks. It is naturally fizzy and delicious. You can use the grains to culture a variety of fruit blends, as well as the popular coconut water kefir suggested by Body Ecology. Water kefir, like milk kefir, contains high levels of valuable minerals and appears to have a good effect on the liver. It is used as a cleanser and an all around body tonic. It seems to increase energy in the same way that kombucha tea does.
Basic preparation is so easy! You simpy fill a glass mason jar (quart size) 3/4 of the way to the top with pure water. Add 1/3 cup of organic raw sugar and stir until dissolved. Next, add your water kefir crystals to the sugar water. Now, you can add a few pieces of dried, unsulphured fruits such as apricots, figs, cranberries, or pineapple. Also, add one slice of lemon and a slice of ginger root. Put a lid tightly on the jar and let it sit for 24 hours. It will become very fizzy! You can let the brew ferment for 48 hours, however I do not recommend this because it will increase the alcohol content. **Remember that fermented foods naturally contain a small amount of alcohol. This is usually no more than the alcohol content of a very ripe banana. However, the more sugar you use, combined with a longer fermentation process can significantly increase the percentage to as much as 15%! Be aware of this and do not add more than the minimal amount of sugar and ferment only until the cultured drink seems done to your liking. Too much alcohol content will seriously diminish the health benefits of this beverage.** When your water kefir is ready, strain the liquid through a plastic strainer. Discard the dried fruits and gently scrape the crystals into a new jar. You can store your crystals in a mixture of sugar and water for a week or two in the refrigerator.
**The FDA has not approved the use of this product. These claims have not been proven by the FDA. This product/information is not intended to prevent, cure, or diagnose any disease.
