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It’s full of living bacteria and yeasts

Water kefir is a slightly sweet, acidic, fruity, sparkling and sometimes alcoholic fermented beverage brewed with the help of water kefir grains that consist of polysaccharides and micro-organisms, namely yeast, lactic acid bacteria, bifido bacteria and acetic acid bacteria.

At Les Pierres we brew our ‘kefir de fruit’ (the French translation) on a semi-daily basis using a specific grain called Hena. It is supposed to have analgesic effects for when you’re suffering from arthritis and migraine, both of which can haunt me horribly. Although nothing is proven scientifically, I like to think along the lines of ‘if it doesn’t kill you it might make you stronger’. It’s probiotic for sure, meaning it’s full of living bacteria and yeasts that are good for you, especially for your digestive system.

When we started brewing this drink, I thought it would just be an interesting addon to our desired healthier lifestyle. Now that I am more at ease with processes like this though, we use our water kefir in many different ways and we come up with new applications for it. It’s an amazingly stable culture that can also be used to influence other fermentation processes with.

Today I’m creating a new batch of Citrus & Thyme Blossom Vinegar, using longer than usual fermented water kefir as a fermentation starter. The lemon base for this vinegar is mostly leftover from previous kefir brews.

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