Tibicos are a culture of bacteria and yeasts held in a polysaccharide biofilm matrix created by the bacteria. As with kefir grains, the microbes present in tibicos act in symbiosis to maintain a stable culture. Tibicos can do this in many different sugary liquids, feeding off the sugar to produce lactic acid, alcohol (ethanol), and carbon dioxide gas, which carbonates the drink.
Tibicos is also known as tibi, water kefir grains, sugar kefir grains, Japanese water crystals and California bees, and in older literature asbébées, African bees, ale nuts, Australian bees, balm of Gilead, beer seeds, beer plant, bees, ginger bees, Japanese beer seeds and vinegar bees, Tibicos are found around the world, with no two cultures being exactly the same. Typical tibicos have a mi of Lactobacillus, Streptococcus,Pediococcus and Leuconostoc bacteria with yeasts from Saccharomyces, Candida, Kloeckera and possibly others. Lactobacillus brevis has been identified as the species responsible for the production of the polysaccharide (dextran) that forms the grains. Pidoux (1989) also identifies the sugary kefir grain with the ginger beer plant. Certainly opportunistic bacteria take advantage of this stable symbiotic relation which might be the reason for the many different names/distinction in the scientific literature. Different ingredients or hygienic conditions might also change the fungal and bacteriological composition, leading to the different names. People who do not wish to consume dairy products may find that water kefir providesprobiotics without the need for dairy or tea cultured products, such as kombucha. The finished product, if bottled, will produce a carbonated beverage. Note that it will continue to ferment when bottled thus producing more carbonation—so bottles should be capped loosely and allowed to breathe, or they may become explosive.
Origin: At least two references in the scientific literature relate to the origin of the tibi. According to the first paper, tibicos forms on the pads of the Opuntiacactus (from Mexico) as hard granules that can be reconstituted in a sugar-water solution as propagating tibicos. The second paper refers to a specific bacteria cultured from known stocks with properties similar to those in tibi.
Preparation:
The basic preparation method is to add tibicos to a sugary liquid and allow it to ferment 24 to 48 hours. A typical recipe might contain the tibicos culture, a citrus fruit and water. It is important to use ingredients that will not inhibit the fermentation, such as chlorine in tap water or preservatives in dried fruit (sulfites). The fruits used may be changed and mixed to create different flavors.
My recipe:
- Boil 1 cup of water (tap water, do NOT use a Brita filter) pour into a jug / pot
- add 1 tablespoon sugar
- cool
- The cooled water with sugar, pour into a jar
- Add 1 tablespoon of water kefir grains
- Add a few pieces of organic raisins (+ possibly slice of lemon)
- Cover tightly but do not twist
- AFTER 24 hours, check the taste (such carbonated lemonade)
- strain
- Pour liquid into a bottle and add about 10 -20 ml of a organic juice
- Refrigerate
- after 24 hours you can drink
- Grains that have been on the strainer, pour the cooled and sweet fresh boiled water, etc.
** Do not use Brita water filter
** Use only organic fruit , do not use dried fruit with sulfites
Additional precautions should be taken to keep the cultures healthy. The use of reactive metals such as aluminium, copper, or zinc should be minimized, since the acidity of the solution can draw these metals out, damaging the culture. The beverage should not be stored in metal containers, as these may leach into it over time. Instead, use stainless steel, plastic, non-lead-glazed ceramic or glass containers. Culturing grains in a glass jar and using clean stainless steel or plastic utensils when handling the grains is recommended.
How to make WK:
http://www.keeperofthehome.org/2011/04/how-to-make-water-kefir.html
http://harmoniousbelly.com/2012/03/how-to-make-water-kefir/
http://www.food.com/recipe/water-kefir-464463
WK troubleshooting & FAQ's:
http://www.culturesforhealth.com/water-kefir-frequently-asked-questions-faq
Recipes for using and flavoring WK:
http://www.culturesforhealth.com/ten-ways-to-flavor-water-kefir
http://waterkefirgrains.com/kefir-recipes.asp
http://webpages.charter.net/rhamley/bread/kefirsecrets.htm
http://www.yemoos.com/waterkefirrecipes.html
http://frugalfarmwife.com/article/kefir-gummy-treats
Rehydrating kefir grains:
http://www.youtube.com/watch?NR=1&v=iy1o-4okhNg&feature=endscreen
GF Sourdough Starter using kefir:
http://glutenfreesourdough.blogspot.co.uk/2012/03/gluten-free-sourdough-starter-recipe.html
Water kefirs grains on amazon ( go to link)
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