What Is Kefir? The Living Ferment in a Bottle
Kefir is a fermented beverage born in the Caucasus region, with a history spanning over a century. For generations, local communities drank it to nurture gut health and immunity. At Rokabo, we regard kefir not merely as a drink but as a symbol of living fermentation culture — a tradition passed through a process that respects both nature and science.
We use heritage tibicos grains, carefully cultivated and preserved, which host a diverse community of lactic acid bacteria, yeasts, and beneficial fungi. Every fermentation step takes place under controlled conditions to ensure consistent quality and safety.
Each 280 ml bottle is designed for daily consumption, with a pH of 4.32 — an ideal acidity for the survival of probiotics after ingestion.
The Diversity of Microorganisms in Kefir
Rokabo’s kefir contains 36 strains of beneficial microorganisms, encompassing Lactobacillus, Bifidobacterium, Streptococcus, Saccharomyces, and Kefiranofaciens. Each strain plays a specific role in supporting gut health.
For example, Lactobacillus acidophilus aids protein digestion and may help reduce toxin accumulation in the gut. Bifidobacterium longum is associated with relieving constipation and supporting immune function. Kefiranofaciens produces kefiran, a polysaccharide with antioxidant properties that may help reduce inflammation in the intestinal lining.
The probiotic concentration is ~12 billion CFU per milliliter — a density verified through continuous laboratory testing. This figure is a per-ml measurement, not a per-bottle total, ensuring every bottle delivers consistent potency.
The Meticulous Fermentation Process
Every bottle of Rokabo kefir undergoes a 24-hour double fermentation. This two-cycle process allows microorganisms to multiply fully and produce beneficial metabolites such as lactic acid, acetic acid, and antioxidants.
The double fermentation deepens and balances the flavour, naturally reducing residual sugar to 2.1 g per bottle — low compared to standard fermented drinks and suitable for those managing sugar intake.
We add no preservatives or artificial ingredients. The kefir is never pasteurised, preserving the live cultures. Every batch is produced under strict safety standards with quality checks.
Flavour and the Ritual of Consumption
Our kefir offers a gentle tartness, naturally aromatic from the tibicos grains. The complex flavour mirrors the microbial ecosystem within the bottle.
We offer five varieties: Original, Sakura, Yuzu, Matcha, and Thai Herb. All are made with natural ingredients, no added sugar, and no preservatives. Each bottle is priced at ฿320–฿380. Subscribers receive a 15% discount and weekly delivery.
Drinking kefir as a daily ritual may help restore gut microbiome balance, alleviate bloating, constipation, or chronic diarrhoea, and support immune function through the digestive system. Even those with irritable bowel syndrome (IBS) may notice improvement with consistent consumption.
Begin the ritual
