Sarah Young - Water Kefir Handbook: Water Kefir Recipes, Step-by-Step Instructions, Health Benefits and More (Water Kefir Recipes, Water Kefir for Beginners, Fermented Drinks, Fermented Foods Book 1)

Water Kefir Handbook

Water Kefir Recipes, Step-by-Step Instructions, Health Benefits and More

http://kefirblog.com

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Thank you, and congratulations for downloading the book, Water Kefir: A Compendium for the Beginner.

This book comprehensively contains proven steps and techniques, as well as all the basic information you need to know about creating water kefir. You might be familiar with the more popular milk kefir, but each has its own distinct differences, which will also be part of the important discussions in this book.

Foremost, water kefir is a lacto-fermented beverage made from sugared water and kefir grains, which compose a co-existential relationship of various species of yeasts and healthy bacteria, vigorously bonded and clustered by a polysaccharide matrix, which the microbes produced themselves.

This symbiotic relationship of the microorganisms sustains its existence through the process of breaking down natural sugar, for which these microbes utilize as their feed, and thereby, create numerous complex proteins or enzymes, carbon dioxide, ethanol, and the desirable lactic acid.

While it yields a lacto-fermented and carbonated beverage, usually with smaller quantities of alcohol content of less than 1%, it abundantly produces probiotics that greatly improve the general health of the digestive system, including a host of health issues of the human body.

In fact, water kefir is even child-friendly, which makes for a better introductory component to a childs dietary regimen. Thus, if water kefir is good for a child, just imagine what it could beneficially do for adults, and, of course, you!

Essentially, water kefir is dairy-free. Thus, it is ideally suited for lactose-intolerant individuals. It is a fizzy, lighter beverage than milk kefir and allows flavoring in so many ways. Often, water kefir is a natural alternative for commercial sodas, with probiotics as its big plus.

Its name actually stems from keif , a Turkish word for well-being. According to legend, regular consumptions of kefir were renowned to proffer longevity and a radiantly beautiful skin. Concisely, with massive dosages of probiotics in their most natural form, water kefir is truly your natural elixir of life!

As a beginner, you will have no worries of creating your first ever water kefir. Aside from this books aim of properly guiding you, water kefir is relatively quick and easy to make. Truly, it is an exciting and tasty way of quenching your thirst with more probiotics added to your diet.

Again, thank you for downloading this book. Hereupon these pages contain our best wishes, for you to enjoy a good read, and along the process, let you earn to learn something priceless!

Several people, including you, perhaps, may have not closely acquainted or associated yourselves with water kefir grains, except with the more notable milk kefir grains. (This book reserves an exclusive discussion about the differences of water and milk kefirs on Chapter 11.)

Inevitably, you will be wondering what is water kefir all about in the first place, how does it benefit you, where and how did this culture originate, and how is it distinguished from the other fermented beverages.

Exactly, there is just a series of necessary and noteworthy information for you to learn primarily about water kefir, in order to arm yourself with a solid background and understanding of its creation, processing, storage, techniques for production, and all its required basic elements for beginners to know and eventually practice.

This initial chapter outlines all the principal information for your quick reference about water kefir from its definition, process, origins and essential preparation.

Water kefir is a probiotic or a lacto-fermented beverage brewed from sugary water and water kefir grains, also known as sugar grains or tibicos. To clarify, these are not actually grains like rye, wheat, rice, etc. The term only describes their appearance, composing of a water-soluble polysaccharide gel, also called kefiran , which conveys a subtle cord-like texture in the mouth, and varies from pale white to yellowish grains, resembling cauliflowers and growing to the size of walnuts.

The water kefir grains contain a specific biofilm a colony of different yeast and healthy bacterial strains or species living in a stable, growing culture of co-existence, where their cells strongly stick together on a surface embedded within a dextran, or a polysaccharide matrix of sugars, lipids, and proteins, produced by the microorganisms themselves through the fermentation of sucrose.

This communal harmony of the microbes or, scientifically termed as the Symbiotic Culture of Bacteria and Yeasts (SCOBY), survives through sugar feeding, whereby, they prolifically create enzymes, carbon dioxide, alcohol (ethanol), and most of all, the favorable lactic acid that propagates probiotics.

Although some interrelated community of lactic acid bacteria predominates within each grain, the healthy and helpful probiotic Lactobacillus species are omnipresent and always reign.

The main origins of the water kefir provide no definite dates and specific locations due to deficiencies for its recorded histories. However, early speculations direct its initial discovery to Mexico.

Early documentation , dating back from the later part of the 19 th century, noted the use of water kefir grains in a fermented drink, concocted from the sweetened juice of the tibicos, or water kefir, culture forming on the pads of the prickly pear cactus, Opuntia, in Mexico. These discovered formations appeared as hard granules that propagate tibicos when reconstituted in a sugar and water solution.