The origin of the tibicos has not been established quite yet, but it is speculated by some scientists that the grains originated in Mexico, where they developed on the pads of our beloved nopal cactus. As a storyteller, I am going to stick with that theory.
Tibicos, also known as water kefir grains, are strains of bacteria and yeasts which, when placed in a sweet solution begin to ferment. Fermentation is an ancient and simple technique found all over the globe to preserve food–which as a result creates “good” bacteria.
I am always in awe of Indigenous wisdom held all over the world that modern science is revealing today. Fermented foods and beverages are now shown to support our immune system, regulate our digestive system, as well as inhibit the growth of pathogenic microorganisms such as E. coli. And, if you’ve been following my work over the years, you know I believe that having a healthy gut somehow helps with having a strong(er) intuition.
Intimidating at first, once you get started making water kefir it’s actually quite simple. I prefer to make it in the warmer months as it ferments more easily and I prefer drinking it chilled. Lastly, when I have *raw sugarcane on hand, I enjoy using that versus simple cane sugar as it does have an earthier taste even though most of the sugar is transformed in the process. Your end result is a fizzy, slightly sour beverage fine on its own.
*Some examples of raw sugarcane are: Piloncillo (Mexico), panela (Colombia), or chancaca (Peru).
INGREDIENTS
4 cups spring water (I intentionally use spring water for the minerals and Phoenix tap water is not chlorine-free)
¼ cup sugar
3 tablespoon *tibicos (water kefir grains)
METHOD
In a small saucepan add two cups of the water along with the sugar of your choice. Heat the sugar and water over a low/medium setting, stirring until the sugar has dissolved. Remove pan from heat and add the remaining two cups of water. Your sugar water has to be room temperature before you can add your tibicos or you will kill them. I know, so dramatic.
Once cooled, place your water solution in a quart-sized jar, add the tibicos. Cover the jar with a lightweight kitchen towel, cloth napkin, or coffee filter secured with a rubber band. Place your jar in a warm spot in your kitchen (not a window) and allow the tibicos to work their magic. It will take about one to two days to ferment and you’ll know it’s ready when you begin to see little tiny bubbles on the surface. Strain the grains and bottle your liquid, being mindful that it’s now carbonated. Meaning, leave a little room at the top of your bottle and make sure the lid is on securely. I like reusing swing-top bottles for my homemade fermented beverages. You can keep the tibicos water in the refrigerator for up to one month.
To store your tibicos, add them to a glass jar with a couple spoons of sugar, put the lid on and keep in the refrigerator until you are ready to make another batch of fermented tibicos water.
*Tibicos/water kefir grains can be found at some natural grocery stores and online
