Water Kefir
A SCOBY (symbiotic culture of bacteria and yeast). Lactic (Lactobacillus and Leuconostoc) and acetic bacteria (Acetobacter, Gluconobacter, Gluconaeceobater)

Possibly originated in Mexico, growing on some cactus where it’s called tibicos. Popular in 1930s Switzerland under the name Tibi
Ingredients
Instructions
  1. Do not bring in contact with metal
  2. 48h + 48h strained postfermentation (proposed by Chrüterhüsli)
  3. Coconut water is popular (but it makes it taste like cardboard)
Recipe Notes
  • Currently at 400 gr tibicos to 50 gr sugar so it ferments in 24h, 500 gr water, dried pineapple