Undo

Preserve your food the natural way with this good quality Italian made hermetic (air tight) jar. Fermenting food is the oldest form of preserving with the technique being in use for over 4000 years! Yes you can make pickles, kimchi, and sauerkraut, and that is just the start. Ferment all your veggies and fruits into delicious foods which are not only delicious, but teaming with good bacteria.

Fido is a quality brand. These reusable glass jars have superior quality wire bales, are made of annealed (strengthened glass) and contain no BPA and no lead. The Boss Pickler airlock will not fit onto other brands of jars. Don’t fall for inferior quality glass jars made in China.

Glass lids preclude issues with rusting. All jars have wide openings for tidy, easy filling.

Sizes Available:

1 litre: 10cm x 10cm x 16.5cm (high)
1.5 litres: 10cm x 10cm x 22.5cm (high)
2.1 litres: 12cm x 12cm x 22cm (high)
3 litres: 14cm x 14cm x 24cm (high)
4.8litres: 17.5cm x 28cm (high)

Hide this content

Undo

Using these lids will help keep your veggies in an anerobic environment while they are culturing thereby helping to eliminate mould and spoilage problems while creating the ideal environment for all the good probiotic bacteria.

The Boss Pickler lid is designed to be extremely easy to use, providing airlock solutions for Fido jars from 250ml-5L. In place of a water filled airlock, the lid utilises a silicone one way check valve. Internal pressure expands the valve dome which opens a tiny slit to release excess carbon dioxide. When pressure equalizes, the valve seals shut keeping oxygen out, creating an anaerobic environment that helps to create an ideal environment for good bacteria growth while eliminating mould and spoilage issues.

This design simplifies the process by eliminating the extra parts, hassle, and awkwardness of water filled airlocks. It also allows your ferment vessel to be transferred directly to cold storage. The silicone valve may be safely removed for cleaning and easily reinserted.

Lactobacillus (also known as LABs) only thrive in an oxygen-free environment while most moulds and bad microorganisms require oxygen to survive. The correct ratio of salt and an oxygen-free environment keep bad bacteria and mould in check until LABs and other good bacteria can populate the ferment. LABs produce lactic acid for that sour pickle flavour common to fermented goods, the acid also further inhibiting any bad microorganisms from growing. LABs like a moist, salty, oxygen-free, dark environment and thrive at room temperature. They are naturally present in vegetables and will proliferate quickly if given their desired conditions, such as in a Fido jar with a Boss Pickler lid.

We suggest getting a few Fido jars (of varying sizes) together with at least one Boss Pickler lid to start your fermenting journey. You can find a review of the Boss Pickler lid by clicking here.

Hide this content

Undo

We sell the airlocks on their own as well as fitted into Fido glass jars together with a silicone grommet and a stopper for when the ferment is ready to go in the fridge.

Sterilock's antibacterial food fermentation airlock system is the first of its kind. Injection moulded from food safe plastics and silicon rubber, the Sterilock® is virtually unbreakable. As too is the porous plastic Nanoseal which, when sanitised before each use, will last almost indefinitely.

With Sterilock's patented Nanoseal, fermentation Co2 gases are safely vented out while keeping harmful contaminants, including bacteria and wild yeasts, out of the fermentation vessel. The specific technology involved is called ‘Twisted Path Technology’ and was first used in the medical industry to safely filtrate bodily gasses from blood and tissue. The nanoseal reacts to pressure flows from both outside and inside the fermentation vessel. This means, if atmospheric conditions become greater outside the vessel, the seal will filter air free of wild yeasts and bacteria into the fermentation vessel. If brewing beer this would mean that once fitted you can dispense your brew from a tap without ever having to lift the lid of your fermentation vessel and exposing it to potentially harmful bacteria and wild yeasts.

In addition to being easy to use, it's also extremely easy to maintain. Sterilock can be cleaned simply by soaking in a sanitizing fluid prior to use, and has a removable seal should it need to be cleaned separately.

There is also an odour absorbing capsule available separately which would be very useful for beer brewing (we do not currently stock this item). Odour is not normally too much of a problem with fermenting of vegetables.

How do I clean my Sterilock?

Usually a simple soak in a regular sanitising solution will suffice. We recommend at minim soak of 30+ minutes. However, if fermentation liquids have reached the seal, we recommend removing the seal from the airlock and soaking it separately to ensure the seal is totally cleansed. To do this, simply remove the Sterilock lid and insert a thin pen/pencil into the end of the Sterilock that fits into the grommet/cork/bung and gently push out the seal. To reassemble, simply push the seal into the end the lid fits, ensuring it fits flush.

Never has it been easier to safely and conveniently ferment your foods.

You will need a clear silicone grommet and silicone stopper to fit this airlock to a glass lid such as a fido jar lid. Please see our listing for this item.

Hide this content

Undo

Sizes available:

700ml (Pint and a half)	$8
950ml (Quart)	$8.5
2L (Half gallon)	$12

USA made Ball Mason Jars are ideal for fresh preserving recipes such as smoothies, juices, salsas, syrups, sauces, fruits, jams, chutneys, and vegetables. The jars come with a two part BPA Free lid, consisting of the flat disk (seal), and a twisting ring to hold the disk in place (band). They are extremely durable, with suitable usage including fermenting, pressure can, dry storage, water bath, vacuum seal and freezing.

• • Highest quality lead free glass
• • BPA free lid
• • Wide mouth for easy loading
• • Measuring marks in cups and ml

Discounts for cases - please enquire.

Hide this content

Undo

Cost Effective Fermentation Lid Produces Quality Consistent Results.

Food Safe BPA Free Lid and Platinum Silicone Grommet.

Easy to Disassemble and Clean

Fits Any Wide Mouth (3") Canning Jar From 1/2 Pint to 1/2 Gallon.

Will NOT fit regular (2.5") Canning Jars

Kraut Kaps© pickling lid, produce excellent, consistent and economical results for the do-it yourself fermenter. They are now available with a custom platinum silicone grommet! These lacto-fermenting lids are constructed of 100% food safe components. The plastic is the most inert BPA free available and comes with a custom rubber seal. The durable platinum silicone grommet and airlock are easy to disassemble and clean. The airlock is plastic. No Tattler or other parts containing POM are used. The plastic lids are thick and not at risk of warping, as pressure is easily vented through the airlock. This listing is for one Kraut Kap© assembly. Glass jar not included. Not dishwasher, freezer or microwave safe.

Fermenting your foods has multiple health and flavour benefits including making vitamins and minerals more available to your body and providing a powerful punch of probiotics and enzymes. It's a great way to preserve food while still keeping it raw and full of nutrients. Lactobacillus, the bacteria that produce your sour flavour, only thrive in an oxygen-free environment, while most moulds and bad microorganisms require oxygen to survive. This lid provides the correct Lacto-fermenting environment for maximum growth of good bacteria while minimizing undesirable bacterial growth.

Hide this content

Undo

An oval shaped food grade plastic grid (BPA free) made in Europe - particularly useful when fermenting in larger Fido jars and jars with a neck where weights don't always work that well as they don't cover enough of the surface area. These devices will fit under the neck/shoulder of the jar and as long as the brine covers the device they should ensure that your veggies are always submerged. This is important as bad bacteria require oxygen to survive. If the vegetable does not reach the neck of the jar just put a weight on top of the Hold 'em Down. These work particularly well with more chunky vegetable pieces such as carrot sticks, beetroot/beet kvass, garlic, olives, giardiniera, but can also be used with sauerkraut and other ferments. If you have smaller pieces of vegetable you could use a cabbage leaf underneath the device as shown in the photo.

Measurements are 113mm x 93mm. Bendable so can be used with a wide variety of jars.

Can be posted worldwide - please enquire. Postage within Australia $2 (Up to 125g), $3.50 international postage (Up to 50g).

Wholesale enquiries welcome.

Hide this content

Undo

Similar to the Fermenting Hold 'em Down, we recommend them for use with the wide mouth Ball Mason jars and the smaller Fido jars i.e. up to 1.5 litre. Ensure your fruit and vegetables always stay under the brine. No more spoilage/waste. Improve the shelf life of your preserved foods.

BPA free, FDA approved, dishwasher safe and recycable, Viscodiscs were primarily invented for the canned food industry and although they were designed to be inserted/locked in the neck of mason jars with the help of an inserter, we have found that they work very well if wedged underneath the neck of the fermenting jar or combined with a glass weigh to hold veggies under the brine. A cabbage leaf could be used underneath the viscodisc to stop any little pieces of vegetable floating to the top.

Viscodiscs come in two sizes: regular-mouth (92 x 92 mms) and wide-mouth (105 x 105mms).

Manufactured to an ISO 22 000 standard in an ISO 22 000 certified factory, ViscoDisc is a stable FDA approved HDPE diaphragm, is reuseable and recyclable. Lab tests have verified that “There has been no leaching of harmful chemicals into the product (fermenting in the jar)".

Viscodiscs are wery simple to push into your jar. If used as designed to be used (ie locked in place in the jar neck) the jar has to be filled to the proper height for the Viscodisc to work properly. Otherwise it can be wedged in place underneath the neck of the jar or used together with a glass weight to keep vegetables submerged under the brine. Use the ViscoDisc as a strainer when serving your pickled or fermented vegetables. Wholesale pricing available.

Hide this content

Undo

Wide mouth plastic storage lids: perfect for storing your mason jar ferments or preserves when they are ready!

Ball Wide Mouth Plastic Storage Caps fit all Ball Wide Mouth Glass Preserving Jars (86mm) and are ideal for storing, refrigerating or freezing with Wide Mouth Glass Preserving Jars.

• • Not for use with the Fresh Preserving process
• • Dishwasher safe
• • Does not contain bisphenol A (BPA)

Plastic Sprout lid to fit Wide Mouth Mason jar: use for sprouting but also perfect for making water kefir. No need to fork out for an expensive Kefirko!

Easy to use and great for beginners. This is an inexpensive and fun way to grow sprouts. These lids have a small mesh on them perfect for sprouting those tiny seeds or for draining water kefir without losing your grains. Fits wide mouth mason jars. Hand wash only. Made from BPA free plastic.

Price is for lid only: select the size jar you want to match the lid with.

Bands for Wide Mouth Mason jars: perfect for use with silicone pickle pipe airlocks.

Bands for Wide Mouth jars - fit all wide mouth (86mm) glass preserving jars.

Lids are not stainless steel. Hand wash only. Do not put in dishwasher. Dry thoroughly immediately after use to avoid corrosion.

Hide this content

Undo

Making sauerkraut is very easy but an important first step is to evenly and consistently shred the cabbage into ¼” strips or shreds. This traditional mandolin-style shredder with matching wooden carriage allows you to easily and safely swipe the cabbage head back and forth to create perfect shreds for coleslaw, sauerkraut, and other great recipes. This hardwood/beechwood shredder features three fine-serrated, extra-sharp steel blades and is handcrafted in Europe.

Hide this content

Undo

Squeezing, pressing and punching the liquids out of vegetables (primarily cabbage) prior to fermentation can be a gruelling task. Used in circular patterns this traditional style sauerkraut mallet is the perfect tool for extracting the natural juices from your shredded vegetables without having to use your hands, and for packing the cabbage firmly down into your crock. By using a wooden mallet, you are getting your fermentation off to a good start. Our mallets are all made from one solid piece of wood to prevent bacteria from entering and to ensure a long life span.

Red Gum: 34cm long x 4cm wide. Handmade in Australia with red gum from a magnificent River Red Gum which came down in a storm three years ago. With the wood now dry these beautiful mallets have been made. The wood is finished with a polish of bee’s wax and olive oil. Cherish this piece of wood – it may be over 200 years old! After use, oil your wood with olive oil to keep it in beautiful condition. This wooden mallet is a wonderful companion to your fermentation crocks/jars.

Mini Beechwood Stomper: 25 cms long with spikes at the bottom to extract maximum juices from your vegetables. It is a perfect fit for our smaller fermentation jars and is suited to people with small hands due to its narrower width.

Your stomper can be cleaned using a damp cloth. Do not wash it in the dishwasher or immerse it in water and make sure you air dry it after each use.

We recommend treating the stomper with some olive oil, clean vegetable oil or food grade liquid paraffin before use, preferably an oil that will not go rancid.

Hide this content

Undo

Durand Kombucha crocks are approximately 260-270mm tall and 200-220mm wide. Their capacity is between 9-10L and they are designed to brew up to 8L.

Stoneware is perfect for brewing and storing your Kombucha. Durand jars are individually handmade on the potter's wheel from stoneware clay. They are hand decorated and glazed with non-toxic glazes and then fired to 1280 degrees Celsius. At this temperature the clay becomes vitrified and is turned to stone. The glaze turns to glass, unable to hold or leach any impurities. Unlike glass it will prevent much light from getting in to your brew, making it the perfect environment for your Kombucha to grow.

The tap (Australian made food grade plastic) allows you to use the continuous fermentation process. This method allows you to dispense a daily amount of Kombucha, topping it up with new tea as you go, as opposed to waiting each time. These jars can also be used to make individual batches if desired.

Important Kombucha related notes:
- It is important to never use low fired ceramics for brewing or storing Kombucha as they may contain lead in their glazes and this will will leach into your brew. Durand crocks are lead free.
- Your Kombucha should not come into contact with metal in any form.
- Do not boil your water or tea in aluminium pans.
- Do not cover Kombucha with a lid. Use a light, breathable fabric secured by a rubber band.

Hide this content

Undo

This easy-to-follow comprehensive guide presents more than 120 creative and healthy recipes. The authors provide precise instruction for beginners to make kimchi, sauerkraut and pickles and then inspire the reader with wonderfully creative ways to use sauerkraut and all its cousins in everything from quiche to enchiladas. You will enjoy this fun and delicious way to preserve and eat your vegetables.

“Kirsten Shockey and Christopher Shockey take the art of lacto-fermentation to a whole new level in Fermented Vegetables. This beautifully illustrated book belongs on the shelves of both amateur and professional chefs” (Sally Fallon Morell, President, The Weston A. Price Foundation and author of Nourishing Traditions).

Hide this content

Undo

The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Wet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments.

Hide this content

Undo

Ball Dissolvable Labels

Remove labels with ease! Labels are easy to write on, adhere securely on jars during storage and use and then dissolve easily away by hand washing or dishwasher when you're ready to reuse the jar.

The box may also be used as a dispenser. Each box contains 60 dissolvable labels.

Fido Hermetic Rubber Gaskets

White Rubber gaskets/seals designed for use with all sizes of Bormioli Rocco Fido jars. These seals will also fit other brands of jar including le Parfait.

• • Made in Italy
• • Made from rubber
• • Replaces old seals on your Bormioli Rocco Fido jars
• • Fits all Fido jars aside from the 125ml and 200ml models
• • Exterior diameter: 9cm
• • Interior diameter: 6.6cm
• • Height: 3mm

Hide this content

Undo

The SCOBY (sometimes known as a mushroom) floats in a solution of tea and sugar. When you make a brew, it first spreads over the surface of the tea and then it thickens. It reproduces by a process of cylindrical binary fission, unlike other yeasts that reproduce with spores. The principle yeast is the tropical schizo saccharomycoses pombe. Others varyingly include saccharomyces ludwigii, torula and apiculatis types, pichia fermentans and mycoderma. The principle bacteria include bacterium xylinum, bacterium gluconicum, acetobacter ketogenum, acetobacteria xylinium, brown xylinioides and acetobacteria pasteurianum. The culture transforms the tea into enzymes, vitamins and organic acids. The fermented mixture contains 0.5-1% alcohol, acetic acid, butyric acid, gluconic acid, glycuronic acid, L-lactic acid, carbonic acid, caprylic acid, citric acid, oxalic acid, usnic acid, vitamins B1, B2, B3, B6 and B12 and C, folate, amino acids, and other substances with antibiotic, antiseptic and detoxifying characteristics. Normally, Kombucha contains less than 0.5% ethanol (alcohol), which classifies it as a non alcoholic beverage.

History

The first recorded use of Kombucha was during the Chinese Tsin dynasty in 212BC. In 414BC a Dr Kombu is said to have brought it to Japan to treat the ailing Emperor Inkyo. It later spread to India and Russia through travellers and traders and is now known throughout the world.

Kombucha resurfaced in Japan between the Wars after a Japanese visitor to Kargasok (Russia) found many people there to be not only unusually healthy but over a hundred years old. The women were virtually unwrinkled, with few other signs of ageing.

Kombucha was a popular health drink in Europe between the Wars until the World War II sugar shortages.

Benefits of Drinking Kombucha

People today acquire a lot of toxins through their lifetime. Once you remove the toxins from your body, you will improve your health. Drinking Kombucha (and water of course) as part of your daily routine seems to cleanse and slowly pull these toxins out of our body. It is claimed that Kombucha contains glucaric acid which helps eliminate the glucuronic acid conjugates produced by the liver. Other health claims may involve the acidity of Kombucha drink, which similarly to lemon juice, makes your stomach alkaline, influencing the production of stomach acids or modifying the communities of microorganisms in the gastrointestinal tract.

Kombucha, while not a panacea, costs only tea and sugar, and the culture reproduces itself. Properly made, the tea – by working on the body as a whole – is said to help with:

• • Increasing energy levels and stimulating the immune system, stamina
• • Preventing or alleviating cancer
• • Kidney problems
• • Better functioning of liver and gall bladder, stones
• • Migraines
• • Moderation of fluctuating glucose levels in diabetes (with sourer tea)
• • Normalising blood pressure and cholesterol levels
• • Softening veins and arteries, Improving circulation
• • Sclerosis
• • Cataracts and formations on the cornea
• • Nervous stomachs, igestion, gastro-enteritis
• • Inflamed large and small intestines
• • Multiple sclerosis, Arthritic and rheumatic pain
• • General muscular aches and pains
• • Gout (uric acid excreted)
• • Candida (with re-colonisation by beneficial yeasts)
• • Skin problems such as psoriasis, eczema, acne, tropical ulcers, rashes, boils, warts and fungal infections such as athletes foot (with tea or creamed culture dabbed on skin)
• • Bronchitis, Coughs, Asthma, Sinusitis and phlegm
• • Allergies
• • Menstrual and menopausal problems
• • Disorders of the bowel – its re-colonisation with beneficial flora
• • Reduction of oedema and swollen feet/legs
• • Constipation
• • Weight loss (with sourer tea) by stimulating the metabolism – also however normalising the metabolism in the under-weight
• • Chemical sensitivity and exposure to radiation
• • Pesticides
• • Food additives and harmful industrial by-products – by detoxifying the body by excreting (after binding with) waste products such as mercury, lead, etc. from liver and tissues (as glucoronides in urine analysis), including after nicotine/drug use
• • Impotence
• • Insomnia
• • Sensitivity to winter cold and summer heat
• • Anxiety and stress
• • Softening wrinkles/scarring, increasing skin elasticity (it is also a skin humectant or moisture attractant)
• • Better skin tone and colour, Fading of brown spots on hands, sunspot removal
• • Reduce muscle pain and fatigue
• • Acidity balance

If you suffer from candida albicans, you may be inclined to avoid Kombucha because it contains yeasts. However, the dominant schizo saccharomycoses is a yeast that does not have spores and is therefore not in the family of candida, so it is antagonistic to the troublesome candida yeast that infects so many people. Candida sufferers have often found relief in taking Kombucha - just make sure that all the sugar is fermented and it does not taste at all sweet. Do not drink too much too soon, or too much thereafter. Don’t overstrain yeast sediments out while bottling tea this also applies to non-candida use.

Blood. Kombucha has blood thinning qualities. If you prick your finger and bleed too freely, you may be drinking too much. You should reduce or stop drinking it a week before surgery. Similarly, if you suffer from heavy periods, stop taking it a week beforehand.

Mental. Kombucha combats depression. When a Kombucha mailing group sent out a questionnaire to its members, 81% of over 400 respondents reported a 'feeling of wellbeing.' Usually, they noticed this improvement within the first couple of weeks after beginning to drink Kombucha Tea. Those that had been drinking it for years still reported this benefit.

Kombucha and fructose

Sucrose (table sugar) consists of a glucose and a fructose molecule linked together. The bacteria and yeasts in Kombucha prefer to feed on glucose rather than fructose. They convert the glucose into glucuronic acid and a variety of other acids, all with anti-bacterial and other beneficial properties. They convert fructose into acetic acid (vinegar).

Because of this preference for glucose, most of the glucose is used up quickly. The sugar that remains in your Kombucha is mostly fructose. In a strong and vinegary Kombucha most of the fructose is also consumed. Unlike most other sugars, fructose can only be metabolised in your body through your liver. You should limit the amount of fructose that you consume, especially if your liver is not as healthy as it could be. Small quantities of tart Kombucha are of course still highly beneficial. But we suggest that you should not normally drink more than one glass of Kombucha every day, especially sweet short-fermented brews.

How much Kombucha to drink?

We suggest you should not drink large quantities of sweet Kombucha just because it's delicious and you are thirsty. Try to brew it long enough that most of the sugar is fermented, but not so long that it becomes too vinegary.

When and how much to drink varies with different people; pay attention to the effect on your body. Many people drink Kombucha in the morning, before breakfast.

We would suggest drinking a maximum of half a litre (2 cups) per day as a preventative. If you drink more for a specific ailment, then cut back later. Large quantities of Kombucha can be quite hard on your liver over several years or in high doses. Give it a break for a month or two each year. After several years of drinking it, take an even longer break.

Children can drink Kombucha, in quantities adjusted for age or weight. It can also be mixed with juices or diluted with water. The usual 0.5% alcohol in an average brew should not be a problem.

CAUTIONS

Kombucha is a powerful detoxifier. When you start using it, drink a small amount, and drink more water during the day. Perhaps start with 50 or 100 ml, and watch for any effects. A few people notice gas, stomach-ache, nausea, fatigue, pimples, rashes, diarrhoea, or a headache. These effects are temporary, normal, and the result of beneficial bacteria repopulating your gut, and the dislodging of toxins into your bloodstream. Additional water helps excrete these toxins through your liver and kidneys as quickly as possible. People with disease or severe toxic conditions may experience a healing crisis if they drink too much too soon.

• Pregnancy and lactation. Our advice would be to not drink Kombucha before or during pregnancy, because of the alcohol it contains (up to 1%). In Germany the tea is not drunk during pregnancy for this reason. In Brazil it appears to be recommended in pregnancy to avoid poisons forming in the cells. Best avoided in the first trimester, especially if prone to miscarriage, due to anticoagulant effects. Seek professional advice for 2nd and 3rd trimesters. With lactation it would be sensible to take small amounts only and monitor the baby for colic or avoid until you have finished breastfeeding.

• Haemophilia. Kombucha has some anticoagulant qualities.

• Kombucha contains lactic acid. Excess lactic acid over very long periods can cause joint pain, dizziness and sinus problems.

Diabetics should drink the tea when longer fermented, so that most of the sugar has been converted. However, making the tea with insufficient sugar (less than 50 grams per litre) will reduce many of its beneficial characteristics.

Those with liver problems, fructose malabsorption, or who already consume lots of fructose should only drink small quantities and/or older, more acidic (low-fructose) Kombucha.

How to make Kombucha

Hide this content

Undo

The Tibetan scoby will produce a gentler, earthier flavour of kombucha with a background sweetness but with less of a vinegary taste when brewed for a longer period. This allows a longer more beneficial ferment as well as a greater window of opportunity for when the ferment is ready. For this reason this is the easiest kombucha tea to brew as it does not sour as quickly as some other kombucha brews and it makes this type of scoby particularly suited to continuous brewing in a larger crock.

Your scoby will come with sufficient starter tea to make a healthy brew of kombucha - the starter tea is almost more important than the scoby itself.

Hide this content

Undo

Milk kefir is a fermented milk drink made with kefir "grains" (a yeast/bacterial fermentation starter) and has its origins in the north Caucasus Mountains many centuries ago. Kefir means "feel good" in Turkish. It has a thick creamy sticky consistency, tastes a little like yogurt, and has a milky, yeasty smell. It is prepared by inoculating cow, goat, or sheep milk with kefir grains. Kefir grains vary in size from the size of a wheat kernel to that of an egg. They look like a piece of translucent cauliflower or cottage cheese. Between the fingers they feel squishy, kind of slimy, and rubbery in texture. They can take from days to weeks to double in size. They are also highly nutritious to eat - that is where the kefiran is concentrated.

Kefir is unlike most other dairy products because it is easily digestible and contains little sugar (lactose), especially if you let it ferment for a longer period. The proteins in the milk are also broken down, and are virtually in a pre-digested state. The whey makes a great starter for sourdough breads other forms of baking and as a starter culture for other ferments. After a few days in the same container, the smell can become very sharp and cheesy.

Several varieties of probiotic bacteria are found in kefir products such as Lactobacillus acidophilus, Bifidobacterium bifidum, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Lactobacillus kefiranofaciens, Lactococcus lactis, and Leuconostoc species. In addition to bacteria, kefir often contains strains of yeast that can metabolize lactose, such as Kluyveromyces marxianus and Kluyveromyces lactis, as well as strains of yeast that do not metabolize lactose, including Saccharomyces cerevisiae, Torulaspora delbrueckii, and Kazachstania unispora.

Kefiran has anti-tumour properties, is an anti-inflammatory and is an excellent stimulant for your immune system. Kefir is rich in minerals and vitamins, particularly the B group, and vitamin K2. Kefir has many healing properties, helping with heart and artery disease, lowering cholesterol levels and regulating hypertension / blood pressure. It assists your digestive system, healing the liver, kidneys, spleen, pancreas, gall bladder and stomach ulcers, and soothing your digestive and urinary tracts.

Traditionally kefir is made with raw, un-homogenised, full cream milk, and that is what makes the best kefir. However, you can also make kefir with pasteurised, homogenised, high-calcium or low-fat milks, and even cream.

You can also make kefir with non dairy milks i.e. nut milks or coconut milk. You can switch the grains between dairy and non dairy milks. However the nut milk destroys the kefir grains, so it would be best to use any spare grains in nut milks. If you don’t wish to use dairy milk at all the best way to keep your kefir grains happy in nut milks would be to add some sort of sugar such as date paste or raw sugar.

Some suppliers sell dry kefir powder to produce kefir. Please note that these are not the real thing. It is important to get living kefir grains which reproduce and grow, and have the full range of bacteria and yeasts.

How to make milk kefir

Hide this content

Undo

Water kefir is a fermented probiotic beverage. It is quick and simple to prepare although it requires attention daily. Water kefir is a wonderful source of beneficial bacteria and it also contains a variety of enzymes and organic acids, B vitamins, vitamin K and folic acid.

Kefir or tibicos cultures are found around the world, with no two cultures being exactly the same. Typical tibicos have a mix of Lactobacillus, Streptococcus, Pediococcus and Leuconostoc bacteria with yeasts from Saccharomyces, Candida, Kloeckera and possibly others. When properly cared for and regularly cultured, they produce a wonderful probiotic-rich beverage that continues to grow and reproduce indefinitely.

Water kefir is made with kefir grains (small, translucent, gelatinous structures comprised of assorted bacteria and yeasts), water, and sugars. You can eat the kefir grains, they don't have much flavour but are a good probiotic.

Drinking Water Kefir can help you to achieve your optimal health, strengthen your immune system, reduces inflammation and restores good digestion which is the key to health and longevity. When your body is out of balance, unfriendly opportunistic bacteria and yeasts can take over - producing irritable and bad digestion, food allergies, headaches, flu, skin rashes, and other more serious disorders. Water kefir is something you and your family can drink and use on your skin every day. We are sure you will notice an increase in energy and an overall feeling of good health if you consumer water kefir regularly.

If you don't want to consume dairy products then water kefir is an excellent non-dairy probiotic source.

After you have brewed your water kefir it is easy to add other flavours as a second ferment. This website should give you plenty of ideas for flavouring your kefir.

How to make water kefir

Hide this content