What the What? Water Kefir: Questions Answered | Chow | Bend | The Source Weekly - Bend, Oregon

Coverage for Central Oregon, by Central Oregonians.
100% Local. No Paywalls.

Every day, the Source publishes a mix of locally reported stories on our website, keeping you up to date on developments in news, food, music and the arts. We’re committed to covering this city where we live, this city that we love, and we hear regularly from readers who appreciate our ability to put breaking news in context.

The Source has been a free publication for its 22 years. It has been free as a print version and continued that way when we began to publish online, on social media and through our newsletters.

But, as most of our readers know, times are different for local journalism. Tech giants are hoovering up small businesses and small-business advertising—which has been the staple for locally owned media. Without these resources, journalism struggles to bring coverage of community news, arts and entertainment that social media cannot deliver.

Please consider becoming a supporter of locally owned journalism through our Source Insider program. Learn more about our program’s benefits by clicking through today.

Support Us Here

Food & Drink » Chow

What the What? Water Kefir: Questions Answered

Our mini review of the Water Kefir People



Have you seen water kefir on store shelves close to the kombucha and thought, what the heck is that? Well, it's in that spot for a reason; water kefir offers similar benefits to aid in your digestion.

It's made with water kefir grains, a symbiotic colony of bacteria and yeast, also known as a scoby. The grains don't actually contain any grain or gluten; they're more like blobs of gelatin. The Water Kefir People are now producing water kefir in Bend and turning it into six different flavored sodas: hibiscus rose hip, dragon fruit, lavender blueberry, strawberry basil, turmeric ginger and original root beer.

When I first tried water kefir I didn't really like it. I think you need a few sips to get past the fermented funk. Once that flavor passed, I really enjoyed the turmeric ginger and the lavender blueberry.


About The Author

Lisa Sipe

Food Writer | The Source Weekly

Add a comment

More by Lisa Sipe