Water kefir; Also known as Tibicos. It is a fermented beverage that offers a unique method of providing useful bacteria to the body.
Naturally gas; Sweet – a sour aroma. It is also very easy to prepare this healthy alternative drink at home.
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What is water kefiri? It is a traditional fermented drink made by the culture of the initial culture and the culture of water, sugar and fruit. Initial culture contains various beneficial bacteria and yeasts that produce a slightly sour, gas beverage.
Although its specific origin is uncertain, researchers suspect that water kefir has emerged in Mexico before Columbus.
Today, in Mexico, a slightly fermented beverage is usually made of corn or pineapple.
[Button Link = “https://egepazarindan.com/kefir-sabunu-1-et-kefir-ozlu/ Water kefiri grains are made using.
These small, crystal -like grains are naturally found under the skin of prickly pear cactus fruits.
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What’s in the water kefir? Like Kombucha and Milk Kefiri, symbiotic bacteria and yeast culture are needed to grow water kefir properly. It produces bacteria in this culture, water kefir grains or small, gelatinous crystals called Tibicos.
In addition to these crystal -like grains, sugar will be needed.
All of the salt, dried fruits and citrus fruits are common additions. Fruit juice works well during the second fermentation.
Water Kefiri grains (also called Tibicos): Small, gelatinous structures containing various bacteria and yeast. These cereals are the source of useful microorganisms that will turn sugary water into a bubble, probiotic beverage.
Water: As chlorine can adversely affect the fragile cultures in chlorine cereals added to the network water, water should be chlorinated or used water -free water should be used.
Sugar: It is the food that feeds germs in cereals. Good bacteria eat sugar and release acids, so water kefir turns from dessert to sour.
Dried fruits such as raisins or figs: It is a good contribution as it can help increase minerals that help feed and keep cereals healthy.
Citrus: During primary fermentation, water kefiri aroma. In addition, it helps to acidize by keeping water safe in the early stages of fermentation. Both lemon and musket lemon work well.
Fruit juice: It is an excellent choice to sweeten water kefir during secondary fermentation.

How to make water kefir? Materials
For the first fermentation
4 cups of water
Half a cup of sugar cane unrefined
2 tablespoons of water kefir grains
1 dry fig
Half lemon or lime
For secondary fermentation
1 cup of juice (grape, pomegranate, apple, pineapple, etc.)
Preparation of
First fermentation
1 cup of water boil over medium-high heat and then mix until the sugar melts.
Pour the sugary water into a 1 -liter jar and then add 3 cups of water.
Allow the sugar water solution to cool to room temperature.
Pour the water kefir grains with a wooden spoon into the sugary water at room temperature.
Add figs and lemon.
Cover the jar loosely with a tulbent fixed with rubber.
Leave to rest between 24 hours and 72 hours.
At the end of the time, strain the kefir through a non -reactive strainer and drain a jug.
You can store your kefir grains in sugary water for up to 3 months in the refrigerator.
You can consume kefir in this form or continue with the secondary fermentation below.
For secondary fermentation for secondary fermentation kefire 1 cup of juice pour.
Then pour the flavored kefir into the bottles with lid.
Turn off the bottles and let them rest on the counter to ferment 18 to 24 hours.
At the end of the time, let the water kefiri bottles rest in the refrigerator for 3 days to get the bubbles.
Since the liquid in the bottle is under pressure, kefir can foam when you open the bottle and be prepared.
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