Tibicos

Water-Kefir is a fermented drink carbonated, with the aid of a Kefirkultur consisting of yeasts ( Saccharomyces, Candida ) and lactic acid bacteria is recognized. It has more similarity with Kombucha as with kefir. Water-Kefir is not commercially available, but it may be made ​​.

The drink produced by this Kefirkultur said to have a variety of medicinal effects, but these are not scientifically proven. In one approach, in the household in addition to sugar and dried fruit as a nitrogen source, such as figs or raisins, are required. Acidify with a lemon prevents the growth of molds. After fermentation residual sugar still remains. The alcohol content is 0.2-2 % depending on Ansetzdauer.

The Kefirkultur replicates per batch by about 25-75 %, but only if hard water is used. The calcium contained therein is needed for reproduction. If one uses very soft water, the amount of Kefirkultur in the first of which are still a little too, but then stagnated. The addition of calcium in soluble form, such as calcium gluconate or citrate, this deficiency can be compensated and a proliferation of Kefirkultur be effected.

Reminiscent of bitter lemon bitterness of Kefirgetränkes can be achieved by the addition of lemon zest. The bitter substances contained in the white part of the shell is then removed during fermentation.

Because of whitish translucent Kefirkultur whose appearance is similar crystals are common and partially misleading names of Kefirkultur, Japan crystal, Japanese Kristallalge, Japanese Seaweed, Himalayan Kristallalge, Tibi, Tibicos or live granules ( graines vivantes ).

The individual crystals rarely reach sizes larger than one centimeter. If carbon dioxide is produced in their interior, they are " blown up ", where the fragments continue to grow.

Wasserkefirferment is a white powder, which is available in health food stores. In contrast to the "real" Kefirkultur it This is much more short-lived micro-organisms that have consumed already after 10 approach. In the preparation of the beverage, there are no differences.

Origin

At least two scientific publications describe the natural occurrence of Tibi. On the surface of Opuntia in Mexico they form hard grains, which multiply in an aqueous sugar solution and form " crystals " that are identical " crystals " with the known water kefir.

Production

Water-Kefir matures very well in a sealed container such as a clean 1- liter milk bottle, which is not allowed to escape the resulting carbonic acid. However, make sure that the pressure in the vessel is not too large, because it could burst.

Example approach: Let ferment in a 1 - L vessel 5-10 heaped teaspoons Kefirkultur, 2-3 heaped tsp sugar, 2 lemon quarters, 2 dried apricots fill with tap water, close and 36-72 hours at room temperature and to avoid strong sunlight. The side to be drinking a lot of sieving. Lemons and apricots can be used for multiple approaches and are then also consumed each.