Tibicos (water kefir) is so versatile that once it's fermented, it can be flavoured in so many ways by fermenting it a second time without the culture!
When I first saw milk kefir grain I was so underwhelmed by the tiny squishy thing in a bag that I had to add to a small jar of milk. It really was tiny ... like ¼ of a teaspoon but whoa ..... my thoughts have changed as these tiny grains have grown and grown and grown not only literally but in my opinion of them!
When starting out on the path of fermenting foods, an easy place to begin is with cultured vegetables, particularly sauerkraut. There is so much variety and you can start with something very simple and diversify from there, using: colours, textures, herbs, spices as well as incorporating new vegetables as they come into season.
There are countless variations in recipes and you can have fun in the kitchen creating your own variations once you feel comfortable with the basics...