WATER KEFIR FAQS 

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What is Kefir/ Agua de Kefir / Agua Kefir?

Agua de Kefir (Spanish for “kefir water”) is simply the Spanish-language name for water kefir. These terms are used interchangeably and all refer to the same naturally fermented, lightly fizzy beverage.

 

The name Agua de Kefir is most commonly used in Mexico, Central America, and Latin American communities, where water kefir has been brewed for generations using traditional fermentation methods. Historically, it was made with sugar water, fruit, and water kefir cultures—often called tibicos—and enjoyed as a refreshing, naturally probiotic drink long before modern wellness beverages existed.

While the name may vary by region or language, water kefir, Agua de Kefir, and Agua Kefir all describe the same ancient beverage—one that has been passed down through cultures and reimagined today as a modern probiotic soda.

 

Why does water kefir go by so many different names (Agua de Kefir, Agua Kefir, tibicos, kefir soda, kefir pop, probiotic soda, and more)?

Water kefir has been brewed and enjoyed across many cultures for centuries, and its many names reflect language, geography, and modern branding, rather than different beverages.

• Agua de Kefir / Aqua Kefir: Spanish-language terms meaning “kefir water,” commonly used in Mexico, Central America, and Latin American communities where water kefir has deep historical roots.

• Tibicos: The traditional name for the living cultures—often called “grains”—used to ferment water kefir. The term is believed to originate in Mexico and is closely tied to early fermentation practices in the region.

• Water Kefir: The most widely used modern English term, emphasizing that the beverage is dairy-free and fermented with water rather than milk.

• Kefir Soda / Kefir Pop: Contemporary, consumer-friendly names that highlight water kefir’s natural carbonation and refreshing, soda-like experience.

• Probiotic Soda: A modern functional-beverage term that describes what water kefir does rather than how it’s made. It’s often used to help consumers quickly understand that the drink offers beneficial live cultures with a clean, soda-style taste—without the excess sugar or artificial ingredients of traditional soft drinks.

 

Although these names differ, they all refer to the same—or very closely related—traditional fermented beverage: a naturally carbonated, probiotic-rich drink made by fermenting sugar water with water kefir cultures. Together, these terms tell the story of a drink that bridges ancient fermentation traditions with modern wellness and soda culture.

I started brewing it in 2010, and couldn't believe it was naturally fizzy, and amazing for you. 

 

What are the benefits of Kefir?

A quick Google search will turn up many health claims for water kefir, curing everything from acne to cancer. Touted as the next Kombucha, kefir has been showing up on retail shelves across the country, and it also very easy to make at home using a basic kefir kit, some swing tops, and whatever flavors you like. 

 

Is water kefir hard to make?

Not at all. Water kefir is surprisingly simple to make and has been brewed at home for centuries using just a few basic ingredients. At its most basic, it requires water, sugar, and water kefir cultures—plus time.

The process is very similar to other traditional ferments: the cultures are added to lightly sweetened water, left to ferment at room temperature for a short period, and then strained. Many people choose to do a second fermentation with fruit or herbs to add flavor and natural carbonation, but this step is optional.

What makes water kefir especially approachable is its forgiving nature. It doesn’t require specialized equipment, strict temperature control, or advanced fermentation knowledge. With a little practice, most people find it easy, flexible, and even fun to make—one of the reasons it has remained popular across cultures for generations.

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How do you brew Kefir?

Want to get brewing? Here are some of our favorite kefir kits that make it super easy to brew at home. 

 

Why do people drink Water Kefir?

Water kefir is filled with B-vitamins and works by balancing the microflora in your body. It's also been known to help people with yeast infections, indigestion, obesity, Irritable Bowel Syndrome, Crohn’s Disease, skin disorders---the list it goes on and on.

Oh, and the best part? It turns out fizzy like soda pop. Yes, you can make your own sodas, and they are actually good for you!

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Why are my Kefir grains are not “working” or “activating”? 

Be sure you are using good spring water. Rinse the grains, start fresh, and add a few drops of Concentrace mineral

supplement, eggshell, or a dash of sea salt to your water.

 

Why does my first stage kefir tastes too sweet or too sharp? 

Sharp: It’s been fermenting too long or at too high a temperature. Sweet: Needs more fermentation.

 

Why is my second stage kefir or “soda” isn’t getting fizzy? 

Be sure you are using an airtight, heavy duty bottle such as a swingtop from a homebrew shop.

My kefir grains are a bit discolored and slimy Give them a good rinse. Yes, you can use your tap water

for this.

 

Why are my kefir grains are not multiplying?

It may take 3 or 4 batches until you see the grains begin to multiply. Be sure and change the water and replenish the

sugar frequently. Every 24-36 hours.

 

I need a break! Sure the kefir is good and all, but I’m going on vacation! What do I do? 

No problem! Put your grains in a quart mason jar with fresh water, 1/4 cup of sugar, and a dash of lime juice. You can “rest” the grains in this state for up to two weeks in the fridge.

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