Celtic Sea Salt - Salt of the Earth (Coarse Grind)
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.
This comes packaged in it's own zip closer bag - but if you have a clay or wooden pot or similar, aim to store this salt in there - this is a rather moist salt so it can "breathe".
This is the salt that foams up so beautifully - like it's going back to it's ocean state as soon as you add it to your cabbage. I love working with it. Often in fermenting you will be advised to use a fine salt - yes perhaps for preserved lemons for example, or when you need it to desolve immediately - but where possible I prefer working with the coarse.
- Lower in sodium chloride levels
- Essential trace elements
- sustainably harvested by hand
- Completely unrefined
- Unwashed & unbleached
- Naturally Moist
- No anti-caking agents
- Non-gmo
- Vegan friendly
- Gluten free
Ingredients
100% hand harvested celtic sea salt.
Product of France, packed in Australia.
These delicate sun dried (medium-sized) moist crystals remain unwashed and completely natural with nothing added and nothing removed. Harvested by hand in France as it has been done for over 1,000 years.
Fully mineralised moist sea salt like this is of the highest potency, containing minerals and natural trace elements essential to the body’s daily needs. The good salt breaks down the complex carbohydrates of grains and vegetables for better digestion. Fully mineralised natural salt is said to assist in hydration and does not create thirst.