The process involves fermenting sugar water using water kefir grains, a symbiotic culture of bacteria and yeasts. These grains consume the sugar, producing a probiotic-rich beverage with a slightly tart and effervescent character. The fermentation converts the sugar water into a drinkable liquid containing beneficial microorganisms.
The resultant beverage offers potential health benefits related to gut health due to its probiotic content. It is often consumed as a dairy-free alternative to milk-based kefir and other probiotic drinks. Historically, fermented beverages have been consumed for their purported health-promoting qualities and preservation characteristics.