Water kefir is made from kefir grains, also known as sugar grains, tibicos, tibi, or Japanese water crystals. Different countries call them by different names.

In Germany they may be called Piltz; in Ital, Kefire di Frutta; and in France, Grains Vivantes. They have absolutely no connection to grain used for flour. The grains are made up of various strains of healthy bacteria and yeaste, helt toether in a polysaccharide matrix created by the bacteria.

The symbiotic realtionship of the microbes produces a stable growing culture. The microbes feed on sugar and prodcut lactic acid, alcohol (ehtanol), and carbon dioxide, yeilding a fermented carbonated beverage. The alcohol conent is ususally very minimal, less that 1%. Yes, there is alcohol in water kerfir. That is what fermentation is.

It is not completely clear where or when water kefir grains originated, but speculation points towards Mexico. According to some research, the tibicos culture forms on the pads of the Opuntia cactus as hard granules that can be reconstituted in a sugar-water solution as propagating tibicos. There is documentation from the late 1800s of water kefir grains being used in fermented drink made from the sweetened juice of the prickly pear cactus in Mexico.

There are, however, stories that place their origin, or at least their use, in Tibet, the Caucasus Mountains, and the southern peninsula of the Ukraine. Pinpointing a place of origin is made even more difficult because water kefir cultures can be found throughout the world and no two cultures are exactly the same. Lack of recorded history also makes it difficult to place an origin date, but it seems likely these grains have been used for many centuries.

Water kefir is typically composed of both lactic and acetic acid bacteria. Lactobacillus and Leuconostoc are the lactic acid bacteria. Then there’s the Acetobacter, Gluconobacter and Cluconacetobater which are acetic acid bacterial. (Gluconobacter and Gluconaeceobater are much less common than Acetobacter.)

Recently Bifidobacteriaceae and Zymomonas were discovered in water kefir grains as a large percentage of the total bacteria. Streptococcus was identified in earlier research but has not been found in the newer studies.

Saccharomyces crevisiae and hanseniaspora valbysensis seem to be the two biggest yeasts, followed by other minor yeasts.

Elusive Little Rascals

These little mysterious troopers are gaining huge momentum in the world of fermentation. Even though they have been flying under the fermentation radar, they are about to make a huge resurgence into society based on their incredible health benefits and how quickly they ferment.

Whichever story you prefer about where they originated is your prerogative but one thing we know for sure is that the grains have been shared around the world in many locations for centuries. It is just now starting to be known and understood by a wider audience, as people search for healthy alternatives and more natural (and traditional) foods and beverages.