SOUP FIX SET - Kimchi paste and Passionfruit 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.
The fastest and easiest soup you ever saw. With just the paste and the vinegar - some broth or water - you can make a very satisfying soup. Add veggies - or not - noodles - or not. Crispy tofu or tempeh on top. Or not. I usually add some sesame oil on the top and some crispy onions if I have them.
Put together as a winter - stuck at home and just don't want to cook special. Maybe send one to a friend in lockdown... great for last-minute, emergency dinners. But on their own they are both handy anyway.
Will make many soups depending on how much you use, how big your pot. As an indication - 1 pot to feed 4 takes a heaped tablespoon of kimchi paste for my family
250ml Brown Rice Vinegar - 3+ years clay pot fermented brown rice vinegar and passionfruit brewed in Taiwan
190g kimchi paste - gochugaru chilli, ginger, garlic, tamari, sugar