Agua de Kefir FAQs/ Brewing Water Kefir

What is Water Kefir?

Water kefir, aka Aqua de Kefir or Aqua Kefir, is a probiotic beverage similar to kombucha that is made with water kefir grains or Tibiscos. It sounds super mad scientist, but actually people have been brewing kefir for centuries for its health benefits, and deliciously fizzy taste that is more full-bodied than seltzer, but less intense than kombucha. I started brewing it in 2010, and couldn't believe it was naturally fizzy, and amazing for you.

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

Water kefir has been brewed and shared across cultures for centuries, and its many names reflect both geography and era rather than different products.

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

• Tibicos: Tibicos is the traditional name for the living cultures—often called “grains”—used to make water kefir. The term is believed to originate in Mexico, where these cultures were historically associated with fermenting sugar water and fruit, sometimes linked to prickly pear cactus environments.

• Kefir Soda / Kefir Pop: These are modern, consumer-friendly names that highlight water kefir’s natural carbonation and refreshing, soda-like experience. They’re often used in contemporary branding to make the beverage more familiar and approachable.

• Water Kefir: This is the most widely used modern English term and helps distinguish it from milk kefir. It emphasizes that the beverage is dairy-free and fermented with water rather than milk.

• 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 the names vary, 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 names tell the story of a drink that is both ancient and modern, passed down through cultures and reimagined for today.

What are tibicos?

Tibicos are the traditional name for water kefir grains. The term is believed to originate from Mexico, where these living cultures were historically found growing on prickly pear cactus pads and used to ferment lightly sweetened water into a refreshing probiotic drink.

Is kefir soda or kefir pop different from water kefir?

Not really. Kefir soda or kefir pop are modern, consumer-friendly names that highlight water kefir’s natural carbonation and soda-like experience. These terms are often used in contemporary branding to make the beverage more approachable and familiar.

How is water kefir different from milk kefir?

Water kefir is dairy-free and made with sugar water, fruit, or juice, while milk kefir is fermented with dairy milk. They use different cultures and have distinct flavors, textures, and nutritional profiles.

What is tepache, and how is it related?

Tepache is a traditional Mexican fermented beverage made from pineapple peels, water, and sugar. While it does not use water kefir grains, it shares cultural roots, fermentation methods, and a similar lightly fizzy, refreshing profile. Both drinks are part of a long tradition of naturally fermented beverages in Central America.

So are all these drinks connected?

Yes. Water kefir, tibicos, Agua de Kefir, kefir soda, kefir pop, and even tepache are all connected through:

• Ancient fermentation practices

• Natural carbonation

• Probiotic or fermentation-driven benefits

• Cultural traditions centered on refreshing, living beverages

They represent different expressions—old and new—of the same idea: turning simple ingredients into something vibrant, nourishing, and delicious.

What are the Health 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.

What are Your Favorite Kefir Kits?

Ready 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!

Why are my kefir grains 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 taste 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” not getting fizzy?

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

Why are my agua de kefir grains a bit discolored and slimy?

Give them a good rinse. Yes, you can use your tap water for this.

Why are my agua de 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! What do I do with my Kefir Grains while I'm on vacation?

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.