From Whole Fruit to Fermented Water Kefir

Today I wanted to share something rather special with you all – a peek behind the curtain at how we create our beloved Tibico Water Kefir, and more importantly, WHY we insist on using whole fruits in our fermentation process.

Rather than me rabbiting on about the nitty-gritty of our unique anaerobic fermentation process, I thought you might enjoy seeing it with your own eyes! We've put together a little video showing the journey from humble fruit to effervescent bottle of goodness.

How we ferment water kefir from whole fruits

Now, onto the burning question – why do we use whole fruits when many others don't bother?

Putting aside the potent probiotic content for this blog, one of the factors that makes Tibico unique is our use of whole fruits, of which 70% are produced on local farms, and many organic.

Have a gander at the labels of other water kefirs and kombuchas in your local shop. How often will you read "natural flavourings and sweeteners"? Both are laboratory produced and NOT friendly to our microbiome or internal metabolism. Not exactly what Mother Nature intended, is it?

So Why Does Tibico Ferment Whole Fruits?

There's an old saying we follow at the Fermentary: "the power is on the fruit skin". This isn't just country wisdom – it's scientific fact!

The skin of fruits isn't merely a protective layer but a treasure trove of nutrients and beneficial compounds. During our anaerobic fermentation, our hungry little bacteria consume the fructose in the fruit, leaving behind a probiotic, sugar-free fruit drink with all the benefits of the whole fruit.

Here's what makes those fruit skins so special:

Fermentation naturally cleanses the fruit

Our fermentation process significantly reduces pesticide residues. The microorganisms in our cultures actually degrade pesticides through enzymatic processes, effectively breaking them down into less harmful substances. Rather clever of them, I must say.

Nutrient-rich goodness

Fruit skins contain a much higher concentration of nutrients compared to the flesh, including vitamins, minerals, and antioxidants. Why throw away nature's multivitamin?

Vitamin bonanza

Would you believe that skins can contain 300% more vitamin K, 140% more vitamin A, and 110% more vitamin C than their flesh? The vitamin E is particularly good for skin health and has lovely anti-aging effects. (Something I'm increasingly appreciative of at my age!)

Fantastic fibre

The skins provide both soluble and insoluble fibre, which aids in digestion and can contribute to feelings of fullness. Your gut bacteria absolutely love this stuff!

Antioxidant powerhouse

Fruit skins are loaded with various antioxidants, such as Quercetin and Resveratrol, which help protect your body from those pesky free radicals and reduce inflammation. Think of them as your internal anti-rust system!

Marvellous minerals

Fruit skins are rich in calcium, magnesium and potassium – all essential for bone strength and muscle condition. As someone who still enjoys a bit of gardening, I can tell you these make all the difference.

Functional nutrition for mind and body

The fruits we use in Tibico water kefir are good sources of tryptophan, an amino acid that the body uses to produce serotonin and melatonin. As I've mentioned in other blogs, 95% of serotonin is produced by your microbiome in the gut – it's a neurotransmitter that travels through the vagus nerve to the brain to stimulate dopamine... the feel-good hormone!

And let's not forget melatonin, which helps regulate sleep cycles and improve sleep quality. (Something many of us could do with a bit more of, I suspect!)

So there you have it. Every time you crack open a bottle of Tibico Water Kefir, you're getting the full benefits of whole fruits, lovingly fermented to support your gut, boost your immunity, and keep that ancient binding contract with your microbiome in good working order.