Microbes That Transform the Microbiome
Kefir is more than a simple fermented drink; it is a miniature ecosystem designed to support gut health in a digital age where stress, processed foods, and antibiotics continually disrupt the body’s microbial balance. Produced in Nonthaburi with a 24-hour double fermentation process, this kefir uses traditional Tibicos grains — a living consortium of diverse microorganisms including lactic acid bacteria, yeasts, and rare strains such as Lactobacillus kefiranofaciens and Saccharomyces kefir that are seldom found in commercial products.
Each 280 ml bottle is crafted to a standard volume for comfortable daily consumption, without excess. The pH level of 4.32 is optimal for microbial survival in the gut and helps suppress undesirable organisms.
Diversity of Microorganisms: The Heart of Kefir
This kefir contains 36 distinct strains — far more than typical probiotic products. This diversity is not merely numerical; it enables synergistic activity among microorganisms: efficient nutrient breakdown, lactic acid production, and the creation of bioactive compounds like kefiran, which is associated with anti-inflammatory effects.
The probiotic concentration reaches approximately ~12 billion CFU/ml. This is a per-milliliter value and should not be extrapolated to the full bottle volume. It represents the number of living organisms in each milliliter of kefir, ensuring transparency and scientific accuracy.
A Unique Fermentation Process
The 24-hour double fermentation is not solely for flavour development; it is a strategic method to maximise beneficial microbial growth. The first phase accelerates lactic acid and enzyme production; the second phase enhances strain diversity and stabilises pH within a safe, consumable range. This approach ensures stability, balanced taste, and high microbiological value.
The Tibicos grains used are heirloom cultures passed down through generations — non-GMO, additive-free, and as close to nature as possible.
Sugar and Flavour with Health in Mind
Sugar content is a mere 2.1 g per bottle, derived entirely from natural fermentation as microorganisms consume glucose for energy. No sugar is added. The resulting flavour is mildly tart, smooth, and easy on the stomach.
Available flavours include Original, Sakura, Yuzu, Matcha, and Thai Herb — each developed to complement the microbial ecosystem without disrupting microbiome balance. The Thai Herb variant honours Thailand’s traditional fermented-drink culture while adding health benefits from local herbs.
Begin the ritual
