Naturally carbonated raw fermented beverage consumed many years ago in Mexico, Japan, and the Caucasus regions. Made of a sweet water solution, infused with organic fruits and botanicals.
Drink it on its own or with ice. Mix it to create fabulous living cocktails and vinaigrettes. Any time is good to drink water kefir!
Ragis and process
The ragis involved to make water kefir are a bunch of cute little “water grains” known as tibicos o bulgaros. They come from the prickly pear fruit of Opuntia cactus and consist of a symbiotic community of beneficial bacteria and yeast that feed off natural sugars.
Water kefir is the result of combining a sugar-water solution with water kefir grains. The bacteria and yeast eat the sugar which is why the final product has a low glycemic index. During the process, beneficial micro-organisms, B vitamins, minerals, and enzymes are produced. After the first fermentation, we do a second fermentation using organic fruits and botanicals. We do not pasteurize our kefir.
Water qui fizz!
Storage & consumption
Water kefir can be stored in the fridge for up to 1 month due to its low pH. The longer you leave it, the stronger the taste and smell, as living bacteria will keep fermenting the drink. We recommend drinking it within 1 week.
It’s a carbonated drink. Do not shake the bottle.
Sediments at the bottom of the bottle are normal.
The fermentation process results in a very small amount of alcohol being present in the drink. Typically this is less than 1% at the moment of bottling.
Water kefir consumption is safe for most people. However, if you are suffering from a severe condition or disorder of your digestive system (such as pancreatitis or ulcers) we encourage you to ask your doctor before consuming water kefir.
Filtered Water*, Water Kefir Grains** (micro-organism), Beet Sugar**, Fruits** (depending on flavor).