Shrub Concentrate - 7 years fermented brown rice vinegar
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.
You are perhaps familiar with Apple Cider and the shrubs we make from those. This - oooh this is a much longer ferment with a gentler and more caramelised flavour and silky finish. Drink it like a cordial; In fact, that's what it's for. This one hasn't been flavoured but sometimes I add a syrup - like Natasha Morgans Spiced Elderberry and stir that in with water and a block of ice. Actually, I replace my evening wine with a couple of glasses of this throughout the night and feel completely satisfied.
Enjoy this in drinks, on ice, with soda water or make non-alcoholic cocktails with it. You can also use it as you would regular vinegar - in dressings, on rice for sushi, I love to add it when I'm cooking hearty soups.
The brown Rice is fermented in handmade clay pots with the mother that has been nurtured for generations to create these beautiful bottles of vinegar.
I recommend a 1:10 ratio. I like a nice big 300mls glass and add about 20mls to it. :)
But this one I use a lot in cooking as well - I add to soups to make them tart and balance the fat with some acid - or if using kimchi paste I add this to a broth or even just boiling water to make a gorgeous spicy, sour soup with some sesame oil and greens. YUM.
I had been wanting - dreaming of and then searching to find a good source of Brown Rice Vinegar as I had enjoyed on my travels. Quite miraculously this Taiwanese company found me! Generations have been fermenting brown rice into vinegar in large clay pots. Thousands of pots. The first ferment the brown rice with the mother and then after a minimum of three years they add the flavours - whether fruits or herbs and then let sit again for a few years until it has fermented at least 7 years.
There are many flavours in this range and we have only just brought in a few of them to see if you'd all like it. So far so good. x