FAQs

FAQs Fermented Beverages - Organic Coconut Milk Kefirs

How long will it keep after opening?
- Fermented foods have an indefinite shelf life determined by how well it has been stored and used. Keep your kefir refrigerated and it can last up to a year. Always use a clean spoon, no double-dipping to prevent contamination and spoiling and keep the lid tight while stored in the refrigerator.
- The longer it sits however, the more tart and tangy it will become. I find at about 4-6 months is about as long as most people’s palates can handle. See Best Before
How do I know if my coconut milk kefir is still good or has gone bad?
- Use your nose and eyes. Does it smell off? Does it have mold growing on it? Yellow is yeast and can be scraped off; Black or pink is mold, throw it out as it has gotten contaminated
Why does it say ‘Cover w/Cloth, Open slowly over bowl, contents under pressure’ on the jar top?
- Fermentation is an active process, which creates naturally occurring carbon dioxide (that’s what gives it the tingle on your tongue). However, sometimes the action continues after bottling to the extent that it can cause pressure build up in the jar. Thus, to ensure you don’t lose a drop of kefir, always cover the jar with a cloth and have a bowl handy the first time you open it to catch any that may spill over.
- I have made adjustments in my fermentation process to help eliminate this issue, but it can still happen.
My jar did not pop or bubble over when I opened it. Is it still good?
- Yes. It may have just been bottled and not sat for very long for any gas to build up. That just means that it settled well after bottling without too much gas build up so that you can enjoy its full creaminess.
Why does it sometimes taste different from the previous jar?
- This is a living food which means the flavor will evolve over time. The longer the kefir sits, the less natural sugar it will contain and the more potent the kefir and more sour it will be. Also, there are variables, like temperature and timing, in the fermentation process that can sometimes cause the taste to shift
What is the probiotic count?
- Lab testing has shown the Original to be substantially more potent in probiotics than the No Added Sugar version. That’s the result of that little bit of sugar used in the fermentation process that gets consumed by the cultures.
- We currently have numerous testimonials from our customers and clients of how it has helped their numerous and various health concerns, from constipation, eczema, psoriasis, gas, bloating, indigestion and heart burn, weight loss, energy, pet care/revival, acne (yes, you can put it on your face too!), irritable bowel, colitis, Crohn’s, and many more. That’s the power of a fermented food and especially fermented coconut milk kefir. (Have you tried any of my other fermented foods?)
What are the differences between Original and No Added Sugar versions?
- Both have no measurable remaining sugar as the little bit of sugar used during fermentation only is consumed during fermentation. It is not added after. Thus why the nutritional panels are the same.
- The little bit of added sugar used during fermentation of the Original version is what keeps the cultures healthy, happy and active. Without the sugar they would starve (how sad!) It is also what makes the Original have a stronger fermented taste and energetically is more active.
- However, there is enough naturally occurring sugar in the organic coconut milk to allow the cultures to do their magic, it just takes longer, which results in a milder, creamy texture and taste.
How much should I consume at a time?
- As a minimum, consume 1 tablespoon with each meal instead of popping a probiotic pill. Fermented foods where traditionally eaten as a condiment with each meal-small amount eaten consistently and with the meal or right after, not before. Eating it with a meal will allow the bacteria to help breakdown and digest the meal.
- If you have sensitive digestion, start with just a teaspoon per meal for the first 3 days, then increase to 2 teaspoons per meal for the next 3 days, then increase to 1 tablespoon per meal for the next 3 days, then continue to gradually increase it to what you can tolerate and enjoy. If you have a reaction like increased gas, bloating, diarrhea, stomach upset, reduce the amount and lengthen the number of days at the reduced dose before gradually increasing it. It can take time to adjust your microbiome so be patient and listen to your body’s needs. It took me a year to be able to eat a half cup of coconut milk kefir in one meal without any issues! Bye bye irritable bowel!
- If you have any digestion or other health concerns, consume regularly/daily, with meals, to the maximum you can tolerate and afford for minimum of 3 months or until you notice a change in your health concern, then decrease to the recommended daily minimum per meal of 1 tablespoon as maintenance.
- Available 2 sizes: 800g (1000ml-approx 34 dy supply),
- 400g (500ml-pprox 17 dy supply), all at 2 tblsp/dy

FAQs Fermented Beverages - Organic Water Kefirs - 7 Flavours and Coconut Water Kefir

How long will it keep?
- Natural (unflavoured) Water kefir keeps well for up to 6 months in the refrigerator. (and longer)
- Fruit flavoured ones vary depending upon the fruit: Raspberry, Ginger and Pineapple keep about 3 months before going too sour whereas Lemon and LimeBasil keep well for 6 months. BlueberryLime keeps well for about 4 months. Sometimes they keep longer and are good beyond their best before date. It can vary.
- The closer to the best before date the more tangy and fizzy they will be.
How long will it keep after opening?
- It should keep up to its Best Before Date, but may get more sour with age.
- It may lose its carbonation with frequent opening and closing, but often it can stay fizzy right until the last drop.
How do I know if my water kefir is still good or has gone bad?
- Use your nose and eyes. Does it smell off? Does it have mold growing on it? Does it have any fruit flavor left?
- While sourness can be a turn-off, it is not a good indicator of your kefir going bad. I have had some real tasty aged water kefir that was sour (almost apple-cider-vinegary) but still tasted really good. It just means all the fruit sugars have been eaten up by the bacteria.
Why does it say ‘Open slowly, contents under pressure’ on the jar top?
- Fermentation is an active process, which creates naturally occurring carbon dioxide and gives it its soda pop feel (without all the sugar!). However, the action continues after bottling to the extent that it can cause pressure build up in the jar.
- Open Slowly means open really slowly to let it off gas. You’ll hear the hiss and feel the lid soften.
- The longer they sit unopened, the more carbonation builds up so always have a bowl or jar handy to pour the overflowing carbonation into.
- When there is too much carbonation for my liking, I pour the full jar into a clean pitcher or another clean jar and stir out some of the bubbles then pour it back into the jar and seal tight. This keeps the lid from leaking and helps reduce the pressure in the jar.
My jar did not pop or bubble over when I opened it. Is it still good?
- Yes. This could mean that it was just delivered and has not sat long enough to build up any extra pressure in the jar.
- Seasonal changes in the amount of naturally occurring sugars in the fruits can have an impact on carbonation.
- Leave it sit longer in the refrigerator (a week or two) or let it sit out on the counter for 24 hours with the lid on.
My jar lid is popped bent or popped open on the way home. Is it still good?
- Yes. This is because of the temperature change making the ferment active causing extra pressure in the jar.
- Open faced store refrigeration temperatures fluctuate which can cause the ferments to be more active increasing pressure in the jar.
- Remember to open the lid really slowly to let it off gas. Alternatively pour it quickly into a pitcher to stir out some of the bubbles, then pour it back into the jar. Even with the bent lid it will keep well.
Can I eat the fruit in the jar?
- Yes. They are delicious. It’s amazing how spicy the ginger stays even after 3 months. I love the pop of the wild blueberries, the juiciness of the pineapple, and the bitterness of the lemon rind is welcoming.
What is the probiotic count?
- I have not had any analysis of the probiotic count. All I have are the numerous testimonials from my customers and clients of how it has helped their numerous and various health concerns, from constipation, eczema, psoriasis, gas, bloating, indigestion and heart burn, weight loss, energy, irritable bowel, colitis, Crohn’s, and many more. That’s the power of a fermented drink and food. (Have you tried any of my other fermented foods?)
How much should I consume at a time?
- Most people tolerate water kefir really well. I have consumed 4 glasses in a day (1-946ml) and have not had any reaction with my very sensitive digestion and bowel, other than feel really good from it and having to urinate often.
- You can consume as little as an ounce per meal to receive the probiotic benefit instead of popping a pill.
- You can consume a cup after a meal to aid digestion of the meal or a cup to hydrate after a workout.
- Add ¼ to 1 cup to your smoothie instead of water. I like adding ¼ cup to my protein shake along with almond milk.
- I consume 2 cups over a day for several days when I feel I am fighting off a cold or my immune system is low.
What's the difference between Water Kefir and Coconut Water Kefir?

- Water Kefirs are made with sugar, water and water kefir cultures.
- The various fruits added after the water kefir is fermented is where the remaining sugar comes from.
- Coconut Water Kefir has naturally occuring sugars so it is only fermented with water kefir cultures and has higher residual sugar content.

FAQs Fermented Foods - Organic Fermented Cashew Spread

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