HAPPY KOMBUCHA BLOG

Before the age of refrigeration Fermentation was historically used as a food preservation process where sugars are broken down by bacteria and yeasts. As such, fermented foods are a great source of probiotics because they contain live bacteria. 

Autumn and winter present special challenges for culturing. Especially this year. As the weather cools, the methods for keeping cultures at the proper temperature must also change and adapt especially here in the UK when the weather can change dramatically from one day to the next.

Read how to keep your cultures warm without turning on the heating in this helpful guide. 

Postal workers are due to strike in a dispute over pay on 26 and 31 August, and 8 and 9 September.

We are expecting this to have a large impact on deliveries and therefore we will be suspending Most Royal Mail services during this period. We will be offering EVRI or DPD or Royal Mail Tracked 24. Please expect delays.

The great thing about flavouring your kefir with a second ferment is that as you have already removed the scoby (grains) you are not risking it by flavouring your Kefir this way. Never add anything to favour your kefir on the first ferment (f1) the ginger lemon and dried fruit that you add if you are following are recipe are not added top flavour they are added for minerals to help the grains.

How much kefir should you drink a day?

It’s recommended you drink about one cup of kefir a day, which is around 200-250ml. When you first start its a good idea to have  few days off a week to help your system get used to it. 

Is it safe to drink kefir everyday?

yes, It’s fine to drink it every day, just be conscious not to have more than the recommended amount. 

What's the deal with kefir nutrition?

One cup of low fat kefir contains 110 calories, 11g protein (22% RDA), 2g fat, 12g carbohydrate, 12g sugar and 390mg calcium (30% RDA)