What is waterkefir?
Kefir comes from the Turkish word "Keyif" which means "to feel good".
Water kefir is a fermented fizzy drink made from a live culture of good bacteria and yeasts. With over 20 billion micro-organisms per bottle, including lactobacillus and bifidobacterium (probiotics), our water kefir is packed with beneficial digestive enzymes, amino acids, vitamins and minerals that make us feel great.
Many people are familiar with milk kefir, but what about water kefir?
Both drinks are fermented drinks that use "grains" of the kefir culture to ferment sugars. However, water kefir and milk kefir are completely different cultures. The cultures on the milk kefir grains need the milk sugar (lactose) for their metabolism, whereas the water kefir grains use sucros (ordinary sugar, cane sugar, etc.).
The grains contain colonies of living bacteria and yeasts that live in symbiotic relationships, sometimes referred to as a SCOBY (symbiotic culture of bacteria and yeasts). The kefir colonies look like small crystals or "grains", hence the name.
One of the bacteria present (Lactobacilus hilgardii) has the ability to make the gel-like granules.
Why does the label say "no added sugars", when cane sugar and coconut blossom sugar are sugars?
Sugar is indeed used in the production process, as mentioned earlier, water kefir is produced by a fermentation process.
1) Fermentation is a conversion of sugars by micro-organisms (bacteria and yeasts in this case) into a number of breakdown products such as carbon dioxide, enzymes, vitamins, acetic and lactic acids. So the sugar we use at the beginning of the process is food for those micro-organisms. After fermentation, we do no longer add any sugars. The sugars that are present are the unfermented residual sugars.
2) For our Sweet Turmeric we use turmeric, a natural anti-inflammatory, but it is not easily absorbed by our bodies. However, this can be solved by adding black pepper, or by fermenting the turmeric separately. This is what we do. A small amount of coconut blossom sugar is added to the freshly pressed turmeric juice in order to make the fermentation process run more smoothly. Coconut blossom sugar is used because it has a positive influence on the flavour. After fermentation, the turmeric juice is completely converted into turmeric vinegar (with 0% sugar), which is then added to the water kefir. Black pepper is also added.
Question asked by: Nele
How should water kefir be stored?
Water kefir is a living drink and should therefore ALWAYS be stored upright in a refrigerator until it is consumed.
How long does water kefir remain fresh after it has been opened?
For the best experience, we recommend consuming water kefir within three to five days of opening. The water kefir will certainly not turn bad after this period, but because it is a living culture, fermentation will continue as long as there are residual sugars in the drink. You can taste it because the kefir becomes more acidic and more carbonic.
What is shrub?
The word "shrub" refers to a "cocktail" or "soft drink" popular in the American colonial era, made from a vinegar-based syrup mixed with spirits, water or carbonated water. The term "shrub" also refers to the vinegar-based syrup from which the cocktail is made, the syrup also being known as "drinking vinegar".
In the British colonial era, when there were no refrigerators, vinegar was used as an alternative to lemon juice to preserve berries and other fruit for the off-season. The preserved fruit made in this way became known there as "shrub", which then spread to America.
By the 19th century, typical American recipes for shrub were becoming more widely known. Vinegar was poured over fruit - usually berries - to soak overnight to several days, then the fruit was squeezed out and the remaining liquid was mixed with a sweetener, such as sugar or honey. Shrubs eventually became less popular with the advent of refrigerators and fridges.
The word "shrub" is derived from the Arabic word "sharåb", which means "to drink". Source: wikipedia