The tibicos culture originated in Mexico, where the grains grew on the underside of the Opuntia cactus. Local people used the grains to ferment sugar water and make the drink that we call tibicos or water kefir.
Tibicos grains are not cereal grains, instead they are a symbiotic collection of bacterias and yeasts inside a small bubble. These collections look like grains or seeds, hence the name.
Here in Canada, we don’t have the luxury of wild cactus, so we keep our grains in a sugar water solution that is changed regularly. It is this liquid that we use to make our delicious and raw beverage.