Water kefir

Water kefir is fermented with water kefir grains, a symbiotic culture of bacteria and yeast. The grains convert sugar in sweetened water into acids, carbon dioxide, and small amounts of alcohol.

They were documented in Mexico under the name tibicos. Historical accounts describe the grains in connection with the pads of Opuntia, or prickly pear, cacti.

Water kefir itself is made with sugar water rather than milk, so it is naturally dairy-free when prepared with clean, dairy-free equipment. Flavorings such as fruit or herbs can be added after the first fermentation.

Water kefir uses kefir grains and usually ferments faster, while kombucha uses a SCOBY, a symbiotic culture grown in sweet tea. Both are cultured drinks, but their cultures, base liquids, and flavors are different.