The Connection Between Gut and Kefir
Gut health is far more than digestion—it is the centre of immunity, hormones, and even mental clarity. A balanced microbiota, the community of microorganisms living in the intestine, allows the body to function at its best. Kefir, a fermented drink made from heritage tibicos grains, is one of the most diverse natural sources of probiotics. Through a double fermentation process of two 24-hour cycles, it achieves a high concentration of live microorganisms, ideal for reaching the large intestine.
Produced in Nonthaburi since 2019, our kefir is crafted without preservatives or additives, preserving the full nutritional value and purity of the microbes. Each 280 ml bottle contains a rich diversity of living cultures, with a CFU concentration of approximately ~12 billion CFU/ml. The 36 strains include key genera such as Lactobacillus, Bifidobacterium, Streptococcus, Saccharomyces, and Kefiranofaciens—the latter known for reinforcing the intestinal barrier.
Regular consumption of kefir may help create an environment in the gut that favours beneficial bacteria, particularly for those experiencing bloating, constipation, or poor digestion. Its pH of 4.32 supports a gentle acidity that aids intestinal motility, while the sugar content is only 2.1 g per bottle, making it suitable for those managing blood sugar levels.
36 Strains: The Heart of Kefir
The microbial diversity of kefir sets it apart from ordinary probiotic products. With 36 strains—including lactic acid bacteria, yeasts, and antimicrobial-producing bacteria—kefir works on multiple fronts: it increases beneficial microbes, inhibits undesirable ones, and fosters a resilient gut ecosystem.
Lactobacillus and Bifidobacterium, common inhabitants of the human gut, help break down sugars and fibres, reducing gas production that causes bloating. Streptococcus thermophilus and Saccharomyces cerevisiae stimulate digestive enzymes and improve nutrient absorption. Meanwhile, Kefiranofaciens—a strain unique to kefir—produces a protective film on the intestinal wall, lowering inflammation and potentially supporting long-term immune health. This variety makes kefir more than a drink; it is a reservoir of microbes with the power to restore long-term microbiota balance.
Double Fermentation: What Makes Our Kefir Different
The double fermentation process is the key to our kefir’s quality. The first 24-hour cycle allows microorganisms to fully activate, converting milk sugars into lactic acid and carbon dioxide. The second cycle deepens the flavour, reduces residual sugar to just 2.1 g per bottle, and significantly boosts probiotic density.
This method yields a balanced, mildly tart taste and a concentration of ~12 billion CFU/ml—a value that meets high probiotic standards. The pH of 4.32 helps the live cultures survive stomach acidity more effectively, increasing their chance of reaching the large intestine alive. Double fermentation also lowers sugar content, making the drink suitable for those on low-sugar diets or with insulin sensitivity, without compromising the benefits of live cultures.
Each 280 ml bottle is a source of high-quality probiotics, available in seasonal flavours: Original, Sakura, Yuzu, Matcha, and Thai Herb.
A Culture of Gut Care Through Nature
Drinking kefir is not merely consumption—it is an invitation to begin a culture of natural self-care. Our process respects tradition: using heritage tibicos grains, hand-fermenting, and avoiding any artificial additives. This approach preserves not only safety but also a deeper cultural meaning, reflecting the connection between humans and the microscopic ecosystem within.
We believe true health begins when the body functions in balance without relying on drugs or chemicals. Kefir is designed to support that balance through diverse, living microbes, with a gentle flavour that invites daily enjoyment—whether in the morning, after a meal, or before sleep.