The Preserve Journal Issue 7
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.
An independent print publication dedicated to the exploration of a more sustainable, resilient and responsible food culture. Each issue is printed on FSC certified and recycled paper and is published completely independently without advertisements or corporate investments. The Preserve Journal is therefore run free of any restraining commercial considerations and interests.
The Preserve Journal presents you with a broad range of perspectives from an ever-growing group of global authors and contributors- each of them with a wealth of knowledge, rich experiences and insights to share.
The content for each issue is being collected throughout the year and often follows the change of the seasons. However, while the seasons provide a visual frame for each issue we share content that remains relevant and important across the seasons and years. By doing so we hope to invite our readers to revisit past issues and find continuous inspiration.
Join us in an unfolding dialogue of what a sustainable, transparent and resilient food culture might look, feel and taste like.
Contents — Issue no 7
Tír: Shaped by hand and grain by Benjamin Dane, and illustrations by Adriana Fonseca.
Coca is not cocaine: A month in Alejo’s kitchen by Andrea Pera Serrano, and photography by Daniela Fernandez.
The trouble with taxonomy: Why knowing a species'
name is not knowledge of its nature by Barney Pau.
In conversation with Nigel Akehurst: Bridging the gap between regenerative farmers and consumers by Will Dorman, and photography by Karen Morgan.
Microorganisms: The rulers at sea by Ane Brødsgaard Saldic.
Beewashing: A less than sweet reality by Sylvia Tomczak.
Marmalade: A potted history of a culinary conspiracy by Kate Punshon.
On soil, care, and more-than-human worlds: A conversation with Dr. Anna Krzywoszynska by Michelle S. Sørensen, and illustrations by Sara Vande Velde.
Cuisine Sauvage by Anne-Sophie Guillet.
Pizza in teglia with roasted artichokes, thyme, and
parmesan shavings by Giovanna Solimando.
The Multiplicity of Rendang by Tanita de Ruijt, and illustrations by Triana Muñoz.
Simmer, snap, share: The digital food network by Emily Whyman, and illustrations by Nanni Gabrielle.
Sustainable alternatives by Gemma Lane, and illustrations by Molly O'Donoghue.