What Is Kefir? A Living Fermented Brew
Kefir is a naturally fermented beverage that traces its origins to the Caucasus Mountains. It relies on heritage tibicos grains — tiny, living ecosystems made of bacteria and yeasts working in harmony. When these grains are steeped in sugar water or fruit juice, the microorganisms break down sugars, producing organic acids, trace alcohol, carbon dioxide, and a wealth of live probiotics. The result is a lightly tart, nutrient-dense drink with a quiet effervescence.
In its modern, non-dairy form, kefir from tibicos grains remains true to its natural roots while adapting to contemporary needs — especially for those avoiding dairy. Fermented from fruit juices or natural sugars, it becomes an accessible, safe choice without sacrificing microbial diversity essential for gut health.
The 24-Hour Double Fermentation: Heart of the Craft
Our kefir undergoes a meticulous double fermentation — 24 hours per cycle — giving the microorganisms ample time to flourish and efficiently consume sugars. This process does more than lower the sugar content; it stimulates the production of lactic acid and beneficial metabolites that support the gut microbiome. The pH settles at 4.32, an ideal range for preserving live probiotics inside the bottle.
Two rounds of fermentation also deepen and balance the flavour without any additives. Every bottle is raw — never pasteurised or sterilised — so you receive probiotics in their most potent, living form.
36 Strains, ~12 Billion CFU/ml
Our kefir contains 36 distinct strains: Lactobacillus, Bifidobacterium, Streptococcus, Saccharomyces, and Kefiranofaciens. Each plays a specific role — producing lactic acid, inhibiting pathogens, and reinforcing the intestinal barrier. Such diversity gives your gut microbes a variety of prebiotic-like substrates, helping maintain a balanced ecosystem.
The probiotic concentration is approximately 12 billion CFU/ml — a verified figure that must not be multiplied or converted. It represents the live microbes in every millilitre and is the definitive quality indicator.
Five Flavours, Daily Ritual
We offer five flavours: Original, Sakura, Yuzu, Matcha, and Thai Herb. Each 280 ml bottle contains just 2.1 g of sugar from natural fermentation — ideal for those watching their intake. The flavours are crafted to resonate with Asian drinking culture, especially the Thai Herb variety, which uses turmeric, lemongrass, and kaffir lime leaves to boost antioxidant properties and support circulation.
Drinking kefir daily may support digestive function and overall well-being. In modest, consistent amounts, alongside a balanced diet, you begin a living culture — one that starts with tiny microbes and reaches deep into the body.