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WK1 each: $18.00 USD Water Kefir CrystalsWater Kefir Soda CultureWater kefir crystals, an anaerobic soda pop or soft drink starter culture, is a unique and very stable symbiotic association of bacteria and yeast (microorganisms), which include Lactobacillus hilgardii and Saccharomyces florentinus (F. Leroi and M. Pidoux, (1993) as well as Lactobacillus brevis, Streptococcus lactis and Saccharomyces cerevisiae (Horisberger, 1969), embedded in a dextran matrix (a translucent polysaccharide gel) that produces an acidic, mildly alcoholic (-˝%) homemade water kefir soda prepared by fermentation of sugar solution by the water kefir crystals. Water kefir crystals “water kefir grains” (aka Tibi, Tibicos, Japanese water crystals) originates from the leaves of the Mexican Opuntia plant (Lutz 1899; Daker and Stacy 1938; Moinas et al 1980.) They resemble rock candy or small crystals, which have numerous flat sides. To the touch they are smooth and tend to break apart under slight pressure. They produce a variety of flavorful lacto-fermented sodas. The yeasts associated with water kefir grains are responsible for producing carbon dioxide and alcohol from the sugars, while lactic acid is produced by strains of lactic acid bacteria. Consequently, the water kefir crystals produce healthy carbonated, lacto-fermented, water kefir sodas or soft drinks, without the use of home soda making kits, or Baker’s yeast, seltzer water or forced carbonation. After fermentation at room temperatures for a few days water kefir soft drinks may be chilled and served cold or bottled and left to sit at room temperature a day or two longer to develop fizz before chilling and serving. Safety Note: as carbonation levels cannot be controlled in soda making, we strongly advise against bottling in glass bottles because fermentation and pressure buildup will not subside until bottles are refrigerated, which can lead to dangerously explosive bottles and possible injury. Refrigeration doesn’t stop fermentation: it merely retards it. Citrus fruits or juices such as lemons, limes or oranges or dried fruits like figs, raisins, or apricots are added to kefir sodas to impart a variety of wonderfully flavored homemade water kefir sodas. Soda extracts like vanilla, root beer, or sassafras may also be used before bottling to create even more tantalizing flavors, making water kefir soda making quite versatile. In addition to traditional water kefir sodas that are cultured in white sugar, brown sugar may also be used to make a slightly fermented pineapple beverage called Tepache, a popular Mexican homemade beverage that is flavored with whole cloves, peppercorns and cinnamon sticks. Other great beverages can also be made using brown sugar and various combinations of fruit juices. The water kefir crystals we offer is a dormant, granulated gelatinous soda starter culture that must be revived in sweetened water for twenty-four hours before use, allowing it to swell from approximately two teaspoons full of granules to three or four tablespoons (45-60 ml), which are then used to produce a variety of satisfying lacto-fermented, homemade sodas over and over again. Three tablespoons full of water kefir crystals “granules” will produce up to 3 quarts of homemade soda at a time without the addition of more water kefir granules, which may be produced by the water kefir crystals as it reproduces in the process of making homemade sodas. But because water kefir crystals can be a reluctant reproducer additional granules may or may not occur. Nevertheless, with care, water kefir crystals can last indefinitely and be used to produce a limitless supply of homemade water kefir sodas. | |
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