Water kefir is first cultured by introducing a SCOBY (symbiotic culture of bacteria and yeasts) into sugar water. The beneficial bacteria and yeasts present in the water kefir grains metabolize the sugar, turning it into an array of beneficial acids and infusing it with beneficial microorganisms, additional B vitamins as well as food enzymes.
Water kefir grains are small, translucent, gelatinous structures and are comprised of assorted bacteria including Lactobacillus hilgardii which gives them their characteristic crystal-like appearance. When properly cared for and regularly cultured, they produce a wonderful probiotic-rich beverage and will continue to grow and reproduce indefinitely.
Water kefir, like most fermented foods, supports gut health and systemic wellness. The beneficial bacteria in the water kefir grains consume the sugar in the sugar water, and as they metabolize the sugar, they produce a variety of beneficial acids, food enzymes, B vitamins and more beneficial bacteria. This process of fermentation also reduces the sugar content of the drink.