Here at Buchi, we’re not picky about our fermented foods — we love them all. Foods or beverages, you name it, we’re big fans. Not only are they wildly delicious, but they’re nutritious and health-boosting too. So yes, you could say we’re lifelong members of the fermentation fan club! 

Cultures and civilizations have been enjoying fermented foods in various forms for thousands of years, but recently, fermented foods have made a re-discovery thanks to their rise in popularity and gut-health benefits. Now, colorful jars of kimchi, chutney, sauerkraut and kombucha line grocery store shelves making it easier than ever to find and enjoy them. 

While we love to snack on kimchi and pile sauerkraut on our sandwiches, one of our favorite fermented foods is kefir soda, made from tibicos grains. If you also consider yourself part of the fermentation fan club, but you’ve not yet heard of water kefir or tibicos, you’ve come to the right place. 

Grab a can of Summit Kefir Soda and sip on this delicious fermented beverage with us as we walk you through everything you need to know about these incredible grains.

What is water kefir? I’ve never heard of it.

We’re glad you asked. 

For most people, when they hear the word kefir, the smooth and creamy dairy beverage is the first thing that comes to mind. And that’s not surprising since it’s one of the more well-known fermented foods out there. But for a moment, erase from your mind what you know about milk kefir, because water kefir isn’t at all closely related, even though the names seem similar. In fact, there’s no dairy in it at all!

Water kefir is a delicious, probiotic-packed beverage made from water kefir grains. These grains, also known as tibicos, aren’t actually grains either. They’re yeast and bacteria cultures that resemble the shape and appearance of grains. 
When these tibicos grains are mixed with sugar water and left to ferment for 24-48 hours, you get water kefir — a carbonated, probiotic-filled drink that’s full of benefits. And since its base is made with water, flavor combinations with fruit, herbs, and spices, are endless. 

Tibicos origin story: The roots 

The history of water kefir is a bit of a murky tale. Because of a lack of records, it’s hard to pinpoint just when exactly mankind started using these grains for fermented beverages. However, according to research (and a little speculation) the origins point to Mexico where in 1899, there’s documented evidence of tibicos in the naturally sugar-saturated water of the opuntia cactus plant (better known as the prickly pear cactus.) 

Water kefir vs. kombucha 

Although both of these fermented beverages produce deliciously fizzy, healthy beverages, they’re not one in the same — the biggest difference being their mother cultures. Here’s the rundown. 

Kombucha SCOBYs contain more yeast with acetic acid bacteria being the main bacterial species. Switch over to water kefir, and you’ll find that water kefir grains have less yeast with lactic acid bacteria being the dominant bacterial species. 

Kombucha is also made with green or black tea leaves which gives it a little caffenation, and with water kefir, you won’t find any traces of tea.