Water Kefir
Naturally carbonated raw fermented beverage consumed many years ago in Mexico for its probiotic properties. Made of a sweet water solution, infused with organic fruits and botanicals.
Zesty, tart, bubbly, and sharp
Water kefir is a healthier alternative to artificial sugary sodas. You can drink it in the morning as a probiotic drink, or during meals to help with digestion. Mix it with your favorite spirits or juices to create delicious live cocktails and mocktails.
Facts
Loaded with digestive enzymes, antioxidants, and healthy acids
Contains vitamins (especially from the B group, and vitamin K) and minerals.
Low glycemic load
Contains natural probiotics and prebiotics
Helps balance our microbiome and reinforces our immune system
Storage & consumption
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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.
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It’s a carbonated drink. Do not shake the bottle.
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Sediments at the bottom of the bottle are normal.
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The fermentation process results in a very small amount of alcohol being present in the drink. Typically this is less than 0.5% at the moment of bottling.
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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.
Ingredients:
Swiss Water, Swiss water Kefir Grains* (micro-organism), Swiss Beet Sugar*, Fruits* or Flowers*
*Certified Organic
Organic Ingredients
V
Vegan
Lactose Free
Non pasteurized
or filtered
In Season
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, dried fruits, and the water kefir grains. The bacteria and yeast break down the carbohydrates into simpler sugars, acids, carbon dioxide, and ethanol. Then, we do a second fermentation using organic fruits and botanicals.
Water qui fizz!
