Question 1

What is Rokabo kefir?

Accepted Answer

Rokabo is a living probiotic kefir brewed in Nonthaburi, Thailand. It contains 36 living strains of beneficial bacteria and yeast cultured from heritage tibicos grains, fermented for 24 hours with no added sugar.

Question 2

How is Rokabo kefir different from yogurt?

Accepted Answer

Kefir contains far more strains (36 vs ~3 in yogurt) including beneficial yeasts. It is more digestible than milk and yogurt, easier on lactose-intolerant guts, and finishes with a quiet effervescence from the fermentation.

Question 3

When should I drink Rokabo kefir?

Accepted Answer

Four moments work well: on waking (06:30), before noon (11:00), after the afternoon tea (16:00), and before sleep (21:30). The morning serving feeds your gut for the day; the evening serving feeds it while you dream.

Question 4

Where is Rokabo brewed?

Accepted Answer

Rokabo is brewed weekly in Nonthaburi, Thailand, from heritage tibicos grains carried since 1903. We deliver across Bangkok, Chiang Mai, and Phuket.

Question 5

Will my stomach feel different when I first start drinking kefir?

Accepted Answer

Some people feel mild bloating in the first few days — that's the 36 living strains settling in, not a problem. It usually eases by day 5–7. Start with about a third of a bottle on day one and work up gradually. Rokabo kefir may help support gut balance; it is not a treatment for disease.

Notes from the fermenter.

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