Ferment for Good - the ultimate wild fermentation guide
Delivery
We ship your pouches frozen via Australia Post - Express - on Mondays-Wednesdays in eco-friendly (paper) insulated packaging.
FAQs
Frequently Asked Questions
What's the difference between Coconut Water Kefir and Coconut Milk Kefir?
Coconut Water Kefir is light, sparkling, and refreshing – think probiotic tonic. Coconut Milk Kefir is creamy and tangy, similar in consistency to dairy kefir, perfect for smoothies or enjoying like yoghurt.
Are these products vegan?
Yes, both are 100% plant-based and suitable for vegans and anyone avoiding dairy.
Do they contain the same probiotics as milk kefir?
Both coconut kefirs are fermented using traditional water kefir grains, creating billions of beneficial bacteria. While the specific probiotic strains differ slightly from milk kefiR, both deliver powerful gut health benefits.
How do I use Coconut Milk Kefir?
Use it anywhere you'd use dairy kefir or yoghurt – blended into smoothies, poured over granola or muesli, mixed into overnight oats, or enjoyed straight from the glass. It's also excellent in salad dressings and dips.
What does Coconut Water Kefir taste like?
Lightly tangy with subtle coconut notes and a gentle effervescence. It's refreshing drunk chilled on its own, or use it as a base for probiotic mocktails and smoothies.
Is separation normal?
Yes! Coconut Milk Kefir may separate slightly – this is completely natural. Simply give it a gentle shake before use.
How should I store these products?
Keep refrigerated at all times. Coconut Water Kefir is best consumed within 4 weeks of receipt. Coconut Milk Kefir within 28 days for optimal freshness and probiotic activity.
Are these products suitable for people with nut allergies?
Coconuts are technically classified as drupes, not tree nuts. However, if you have concerns about coconut allergies, please consult your healthcare provider.
Ferment for Good - the ultimate wild fermentation guide
If you are new to fermenting - I wrote this for you - to convince you to be as into wild fermentation as me, and a growing group of fermenters. Buy it in a bundle here.
This book contains a lifetime of learning, a love of sharing, and loads of late-night time typing, as if to old friends as in order to get words I needed I pretended I was writing to dear friends near and far. I felt that the reader and I would perhaps become friends anyway because the journey is quite a personal one and I was sharing it with you.
There are chapters on how to ferment with Dairy, Vegetables (kraut and it's variations, kimchi's, brined veggies), there's a Japan chapter (natto, sake lees, some vinegar, miso and koji ideas). And of course, there are honey ferments, mustard, injera and Idli, all the SCOBY's as well as a few non-SCOBY-related drinks. And a few general favourite things and ways to eat them. Ferment for Good - the ultimate wild fermentation guide.
The book contains many of the recipes The Fermentary make, and of course what I make at home for friends and extended family. Lots of stories - perhaps a bit of oversharing - from the different times and places that I picked up a new ferment skill.
Ferment for Good - the ultimate wild fermentation guide is a 'BEST SELLER" forgive me for boasting, but it is available in Italian now too!
(Let me know if you'd like me to sign it in a particular way if it's a gift for someone. x )