What is water kefir?

Water Kefir aka Tibicos in some parts of the world, is a fermented probiotic rich bubbly beverage. The kefir culture ‘grains’ exchange sugar and minerals that we feed them during our artisanal fermentation process for a huge variety of beneficial microbes. At Numesa we feed our beautiful LIVE kefir cultures the best foods we can. Our fermentation process is long and slow with a bottle of water kefir taking 6 days to prepare.

All flavoured Numesa water kefir goes through a 2-step ferment process. The sugar content is low, and continually lowering as the kefir microbes continue to eat the sugars. A very vivacious natural fizz is generated by all the healthy happy goodness generated by the beneficial interactions between the cultures, sugars, fruits and minerals.

NOTE regarding Sugar and Alcohol in water kefir. Kefir continues to ferment after bottling and the longer it ferments the less sugars will be left over and the more alcohol will be made. We refrigerate after between 12 and 24 hours depending on the flavor and season. We regularly test the sugar and alcohol levels in our finished products and tweak our recipes to keep a very low alcohol < 0.5 content. Alcohol is a by-product of fermentation, especially when sugars and fruits are involved. These levels are within the legal range of a beverage considered to be non-alcoholic. The alcohol content will increase as the product ages and continues to ferment, and if cold chain is broken. When purchasing water kefir for children, people with alcohol issues and older people we recommend looking out for the more recently fermented batch or to stick with the original flavor as this is a single ferment. For those requiring a more mellow kefir experience – go for the older stock. Some customers experience a warm fuzzy feeling from drinking kefir. This is the satisfied expression of a happy gut that’s able to produce neurotransmitters and B vitamins.

Most commonly found bacterial strains according to Dr Axe https://draxe.com/nutrition/water-kefir/
  • Lactobacillus delbrueckii subsp. bulgaricus
  • Lactobacillus helveticus
  • Lactobacillus kefiranofaciens subsp. kefiranofaciens
  • Lactobacillus kefiranofaciens subsp. kefirgranum
  • Lactobacillus acidophilus
  • Lactococcus lactis subsp. lactis
  • Lactococcus lactis subsp. cremoris
  • Streptococcus thermophilus


Drink between 50ml and 100ml per day for your gut flora probiotic dose. When starting to drink kefir for the first time, take it easy. Start slow. As the gut microbes rebalance and regulate – you may experience some die off which could manifest as a runny tummy, cramping and passing of wind.


You can drink a glass or 3 a day once you’ve established your tolerance levels.

Many people enjoy water kefir as social a beverage. It’s a great alternative to other cold drinks and is quite similar to kombucha.

Kefir gives you probiotic diversity in every ml, so it isn’t about how much you drink. The probiotic diversity is in the kefir itself, whether you drink 100ml or 330ml.

Kefir is a LIVE raw fermented beverage and will keep on fermenting. Carbonation occuras naturally and may vary. Bottle may expand. Colour and flavour vary. Sediment occurs naturally. OPEN CAREFULLY or over a glass.

May overflow due to built-up pressure of living ferment.