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| Tibicos brewing in a mug. Click for bigger pic. |
Hi, I wrote this blog for those who have requested for my water kefir / tibicos grains. One grain, which looks like a bit of agar, is actually a culture of bacteria & yeast held in a polysaccharide matrix (wikipedia). When put in sugared water at room temperature, they'll feed on the sugar, releasing gas & a tiny bit of alcohol. After 2-3 days, you get a nice, fizzy probiotic drink. The grains (which multiply) are strained out and can be reused over & over.
Here you'll find tips plus lots of links & recipes (on the right). Note: tibicos / water kefir is different from milk kefir. Milk kefir grains feed on milk and milk kefir looks & tastes like yogurt.
If you are not brewing right away, FREEZE the grains, or keep them CHILLED in fridge. Meanwhile, you can get ready some stuff. Note that ...
* Tibicos are LIVE! They can be killed with hot water, chlorine, oil, pesticides & preservatives (on fresh/dried fruit), anti-bacterials (HONEY, soap, detergent etc) - to clean jars, rinse with vinegar & water only.
* Tibicos hate METAL (except stainless steel), so you’ll need glass containers & plastic / stainless steel utensils.
* Tibicos hate CHLORINE! Get mineral water or de-chlorinate tap water (boil & cool / leave overnight) - for brews AND for rinsing tibicos / fruit used. If using distilled/filtered water, you'll need to add minerals for tibicos to thrive. DO NOT USE TAP WATER STRAIGHT FROM TAP.
* Tibicos are LIVE! They can be killed with hot water, chlorine, oil, pesticides & preservatives (on fresh/dried fruit), anti-bacterials (HONEY, soap, detergent etc) - to clean jars, rinse with vinegar & water only.
* Tibicos hate METAL (except stainless steel), so you’ll need glass containers & plastic / stainless steel utensils.
* Tibicos hate CHLORINE! Get mineral water or de-chlorinate tap water (boil & cool / leave overnight) - for brews AND for rinsing tibicos / fruit used. If using distilled/filtered water, you'll need to add minerals for tibicos to thrive. DO NOT USE TAP WATER STRAIGHT FROM TAP.
Basic Materials:
- Glass container/s (large beer mug / horlicks jar etc)
- Breathable material or clingwrap to cover container/s
- Plastic measuring spoon & measuring cup/jug
- Mesh for straining (NTUC's garlic comes in a suitable mesh bag)
- Unchlorinated water, tibicos & raw sugar (I use SIS raw sugar)
- Optional: unsulphured dried fruit & lemon / lime
(use organic or remove waxed rind. Unsulphured dried fruit are the dark, dull-coloured ones at "Organic" section - they're nutrition for the tibicos)
- Breathable material or clingwrap to cover container/s
- Plastic measuring spoon & measuring cup/jug
- Mesh for straining (NTUC's garlic comes in a suitable mesh bag)
- Unchlorinated water, tibicos & raw sugar (I use SIS raw sugar)
- Optional: unsulphured dried fruit & lemon / lime
(use organic or remove waxed rind. Unsulphured dried fruit are the dark, dull-coloured ones at "Organic" section - they're nutrition for the tibicos)
How I Got Started ...
A very generous lady (thanks Pamela!) gave me a FREE kit with a big box of tibicos, 500g jaggery (unrefined sugar), a bottle of sample (a dark & heady 4-day brew like red wine) & notes. It's all exactly as described, with pictures, in another recipient's blog - CLICK HERE.
Note: Tibicos do best with dark, unrefined sugars, eg jaggery (~$1.50 for 500g @ Sheng Siong), which tastes like molasses & must be strained to remove impurities. Palm sugar tastes better, but may contain dirt & insect bits! I usually use light-coloured raw sugar. If using white sugar, you'll need to add minerals. Some recipes suggest adding organic, unsulphured molasses (available @ Fairprice Finest) - I don't like the taste but might do this occasionally to "fatten" the tibicos & then feed the liquid to my plants (tip here).
Note: Tibicos do best with dark, unrefined sugars, eg jaggery (~$1.50 for 500g @ Sheng Siong), which tastes like molasses & must be strained to remove impurities. Palm sugar tastes better, but may contain dirt & insect bits! I usually use light-coloured raw sugar. If using white sugar, you'll need to add minerals. Some recipes suggest adding organic, unsulphured molasses (available @ Fairprice Finest) - I don't like the taste but might do this occasionally to "fatten" the tibicos & then feed the liquid to my plants (tip here).
“Western” recipes make much lighter soda-like beverages which my kids like. They use much less sugar & tibicos. Recommended ratio:
- 1 Tablespoon raw sugar
- 1 Tablespoon tibicos
- 1 Cup NON-CHLORINATED water
- 1 teaspoon unsulphured raisins
- optional for secondary fermentation: fruit, flowers, herbs etc
Reduced sugar recipe: click here
This video (from www.zoevblog.com) shows how it is generally done...
- 1 Tablespoon raw sugar
- 1 Tablespoon tibicos
- 1 Cup NON-CHLORINATED water
- 1 teaspoon unsulphured raisins
- optional for secondary fermentation: fruit, flowers, herbs etc
Reduced sugar recipe: click here
This video (from www.zoevblog.com) shows how it is generally done...
My Own Routine:
Ingredients (basic ratio):
1 Tablespoons raw sugar
2 Tablespoons tibicos (rinsed in cool boiled water)
1 Cup cool boiled water
1 teaspoon unsulphured raisins & 1 slice lemon/lime (peeled)
Method:
1. Put everything in glass jar - I'd dissolve the sugar first, but some folks just mix it all together. Secure gauze/cloth over the top with elastic, or cling wrap & prick holes with toothpick. If you cap it, you'll need to leave some air space & open it once in a while to release gas build-up & refresh the air as tibicos need oxygen.
2. Keep the jar out of direct sunlight for 24 - 48 hours (max: 4 days). The longer it brews, the less sweet it gets as more sugar is converted to alcohol. Click for more info on: alcohol content (usually <1%) / sugar content (~ 20% remains after 2 days of brewing).
3. Strain liquid through mesh held firmly over the rim into another bottle. Do secondary fermentation (see below) to add flavour & fizz. Remove fermented fruit with plastic utensil (can eat those, dump or make fertilizer). If tibicos have multiplied, adjust recipe & start a fresh brew, or rinse & store in fridge (can store up to 3 months).
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| Best to hold mesh down with 2 hands. |
Secondary fermentation:
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| Oops, guzzled half before I remembered to take a pic! |
Strain liquid into a bottle (can use funnel), leaving some air space. For flavour: add fruit juice, cut fruit, frozen berries, dried fruit, ginger, herbs etc. Here ripe kyoho grape halves have turned the drink a lovely mauve. I also like passionfruit (5 for $2.50 @ NTUC). Pulp from 2 is good for a 6-cup brew. For lots more yummy ideas, click here.
Next, cap tightly & leave for 12-18 hours (best) at room temperature to make more “fizz” - note that bottles can explode if left too long! Chill to stop fermentation, or strain into smaller bottles & chill. If using a plastic soda bottle, you’ll find that it is squeezable at first, but it will feel much firmer after a while. Open with caution & enjoy!
If it tastes too sweet or too strong, add water or juice. Ice & a squeeze of big lime will perk up many drinks! Best taken on empty stomach before breakfast or before bed. In a full tummy, it may ferment food stuff and cause discomfort due to gas or bloating. Then again, taking it with a meal might cut calories cos it'll eat up some sugar ... *burp!*
More videos here!
How To Make Water Kefir Part 1
How to Make Water Kefir Part 2
Ani Phyo's Raw Food Essentials: Water Kefir
Grow Water Kefir Fast (use Maple syrup or dark brown sugar)
Note:
For those concerned about the sugar content, apparently the tibicos will consume over 80% of the sugar over 2 days. Click here for more info.
My grains are brownish with some sediment as I'd used jaggery at first. As your grains multiply, you can remove the discoloured ones.
If you see no bubbling even after 2 days of brewing, then the grains may need more time to recover from their trip. They may revive more quickly if you add some maple syrup (see video). If nothing helps, let me know & I'll send you more if I have extra.
Tibicos multiply quite fast, so you’ll soon need larger bottles for bigger batches. You can get big glass jars & bottles with wired tops (Grolsch type) at IKEA or assorted glass preserving jars such as the 1.5L Quattro for $4.20 @ NTUC Junction 8, or you can visit kitchen supplies shops.
My grains are brownish with some sediment as I'd used jaggery at first. As your grains multiply, you can remove the discoloured ones.
If you see no bubbling even after 2 days of brewing, then the grains may need more time to recover from their trip. They may revive more quickly if you add some maple syrup (see video). If nothing helps, let me know & I'll send you more if I have extra.
Tibicos multiply quite fast, so you’ll soon need larger bottles for bigger batches. You can get big glass jars & bottles with wired tops (Grolsch type) at IKEA or assorted glass preserving jars such as the 1.5L Quattro for $4.20 @ NTUC Junction 8, or you can visit kitchen supplies shops.
Other uses for water kefir:
Feed the grains or liquid to plants (click here)
Cleaning: Use the rinsing liquid for cleaning or watering plants.
Beauty: Use liquid as face toner and hair rinse (click here).
Cleaning: Use the rinsing liquid for cleaning or watering plants.
Beauty: Use liquid as face toner and hair rinse (click here).
Lastly ...
Please refrain from dumping your tibicos in the trash if you lose interest. This lot was supposedly descended from the batch which was carried to Malaysia by a Tibetan lama, who stressed respect for the live grains. If you're tired of water kefir, you can ...
- Give them to others (you can give them the link to this blog too)
- Eat them (suggest mix with cereal), or store them - suggestions here.
- Scatter them around plants
- Freeze in a bag as stand-by ice-pack for bruises or fever
- Keep some & display in a nice jar. Feed & change water regularly.
They're cute ... like lava lamp or sea monkeys...
Important: By accepting my tibicos, you are deemed to have agreed to absolve me from any responsibility for any adverse effects originating from my gift.
- Give them to others (you can give them the link to this blog too)
- Eat them (suggest mix with cereal), or store them - suggestions here.
- Scatter them around plants
- Freeze in a bag as stand-by ice-pack for bruises or fever
- Keep some & display in a nice jar. Feed & change water regularly.
They're cute ... like lava lamp or sea monkeys...
Important: By accepting my tibicos, you are deemed to have agreed to absolve me from any responsibility for any adverse effects originating from my gift.
To your good health, cheers!
~
