How to make coconut water kefir or tibicos

What is kefir, Bulgarian or tibicos? The kefir , also known by other names such as tibicos , fungi Tibet or Bulgarian water , is a fermented beverage by fungi and bacteria from sugar.

By using coconut water instead of ordinary water, what we are doing is fermenting it, that is, providing it with all the beneficial probiotics that kefir has. Thus, we combine the benefits of probiotics with the extraordinary properties of coconut water , among which we highlight vitamins A, group B (B1 or thiamine, B2 or riboflavin, B3 or niacin and B5 or pantothenic acid), E and K.

In addition to talking about this wonderful drink, at the end of the article I leave you a video about the properties of coconut oil that I invite you to see. The health benefits it brings is amazing.

What are the properties and benefits of coconut kefir?

It provides us with a large amount of probiotics, vitamins, enzymes and minerals that improve digestion, facilitates liver and gallbladder functions, stimulates the functioning of the immune system, keeps us hydrated, improves the health of our skin, promotes proper functioning. metabolism, improves vision, detoxifies the body, fights urinary infections, prevents degenerative diseases, is energetic and improves cases of fatigue, helps lose weight and reduces the pain of premenstrual syndrome.

How to prepare kefir, Bulgarian or tibicos with coconut water

You need:

  • 1 liter of coconut water
  • 100 grams of kefir granules

Place the kefir granules in a glass container or bottle and add the coconut water. Cover and let it sit for 48 hours, no more. You will see that in this period of time the kefir grains have risen to the surface. Strain and store the kefir in the fridge. We rinse the kefir granites and do the same operation again. Have the kefir fermenting for 2 days, but as I mentioned before, if you are going to close the container make sure that you open it after 48 hours because it could explode due to the accumulation of gases that are produced during fermentation. What you can also do is place a kitchen towel attached with a rubber band to allow a little gas to escape.

If you wish, once you have strained the kefir and you are going to store it in the fridge or refrigerator, you can add 2 or 3 pieces of dried fruit such as dried apricots, dates, figs, plums, raisins, etc. and it will give it a different flavor and very nice. Make sure that they are natural and that they are not covered by oil or syrup (which is usually the most common). You can also add a few drops of lemon juice.

The most beneficial thing is to take coconut kefir on an empty stomach, but you can also drink it between meals throughout the day. In the fridge it holds up well for a week.

When you have strained the kefir, rinse the grains and put them in about 500 ml of water with 2 tablespoons of whole cane sugar or panela. Leave it for 2-4 days for the granules to reactivate, then drain and rinse and use the coconut water again.

If you want to know more about kefir or where to get it, look here


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