Water “kefir” is a term of convenience. Due to the similarity of the appearance of the “grains” and fermentation time and style, milk and water kefir share a common name. The traditional names for water kefir grains perhaps explain a bit more about their origins and usage. Since a rose would still smell as sweet, we also assume that kefir water has much of the same benefit that lead to its cultivation and sharing since ancient times. Or has it changed over time?
The kefir grain is not actually a grain but rather, a symbiotic polysaccharide containing both yeast and bacteria that ferment sucrose into a lightly sweet and bubbly brew that repopulates the gut with healthy organisms to balance the digestive and immune system.
Other Names for Water Kefir Grains
- Tibicos or tibi
- Japanese water crystals
- Bees
- California bees
- Tibetan Sea Bees
- Bébées
- African bees
- Australian bees
- ginger bees
- vinegar bees
- Ale nuts, beer seeds, beer plant, Japanese beer seeds
- Balm of Gilead
Plus, it is super easy to flavor in a myriad of ways providing infinite variety. They can also be utilized with other substrates to create unique beverages with additional benefits. These include fruit juices and coconut water. Want to ferment nut milks? Milk kefir grains work best for that.
Like all fermented drinks or eats, water kefir has a vast array of benefits. It is full of beneficial bacteria, yeasts, enzymes, easily digested sugars, acids, vitamins and minerals. One study showed that Water Kefir contained over 450 kinds of beneficial bacteria! Water kefir bestows billions of health-bestowing bacteria and yeast into your gut, helping your body with digestion, absorption of vitamins and minerals, and helping your immune system fight off unwanted and bacteria, yeasts and viruses.
Though it is fermented from sugar, the enzymes in the water kefir kefir grain break down sucrose into more easily digested fructose and glucose. Digested by the liver, fructose do not spike blood sugar in the same was as sucrose. The amount of sugar remaining at the end of a water kefir ferment will depend on the ingredients used and the length of culturing time. In general, the longer you ferment a beverage with sugar, the less sugar will remain in the final ferment. Due to the presence of yeast, water kefir also contains a non-inebriating percentage of alcohol typical under .8%, but up to as much as 2% depending on fermentation time and technique used.
