The Preserve Journal Issue No. 4
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 4
A moment with Sandor Katz by Kathe Kaczmarzyk
Going wild: A story about an old estate, nature restoration, and turtle doves by Imogen Smith
Reconstructing Greece by Ashley Parsons
In conversation with Michael Twitty: Reclaiming Black culinary traditions and their rightful place as the foundation of modern America by Will Dorman
Spring and summer delights: Recipes for vegetables in season by Abra Berens
Talking about oysters, salinity, and the ocean’s mercy by Jovana Djak
Wine in Brazil by Lis Cereja
Along a bowl of tomatoes by Emmy Laura Perez Fjalland
Water, food, and sustainable development: Creating new awareness on the most precious resource on Earth by Marta Antonelli
Language, food, and the Universal by Lorenzo Barbasetti di Prun
In conversation with Anaïs Hazo: Fermentation collaboration – A new way of feeling by Julka Almquist
The Microbiologist vol IV, DNA sequencing: A crash course by Ane Brødsgaard
The sparrow that turned salmon: Unveiling the systems that govern food through art by L. Sasha Gora
Potatoes under the midnight sun by Kristofer Coffman
Issue no 4 contains 128 pages printed on FSC certified and recycled paper. Our magazines are 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.