Our Process
Live Water Kefir Grains
We use a live culture also known as Tibicos or Japanese Water Crystals to ferment and produce a healthy beverage. This is also referred to as a "SCOBY", meaning, a Symbiotic Culture of Bacteria and Yeast. These appear as small white translucent grains. We only use live certified organic water kefir grains to create our Nordic Water Kefir.
Active Water
Water has a profound impact on the flavour and the health of the SCOBYs. We have invested in a German water filtration and revitalisation system from Leogant. The electromagnetic quality and surface tension of the water are as for fresh spring water, providing live, active water, with the perfect pH, minerals and trace elements to make Kefir. This ensures that we protect our cultures and it, in turn, enhances the flavour of our Water Kefir.
Live Water = Good Health!
Raw Organic Cane Sugar
We use only raw organic cane sugar to feed our grains and to ferment our drinks. When it is pressed, sugar cane produces molasses, rich in minerals such as potassium, calcium, magnesium, iron and phosphorus, copper and chromium. Water kefir grains love these minerals and they are vital for their healthy growth.
Nurturing Our Grains
Organic Dried figs
We nurture our kefir grains with dried figs, giving a source of nitrogen which is vital for optimal growth and presenting our drinks with a wonderful aroma. Our figs are organic, non sulfurised and do not contain any chemical preservatives.
Organic Lemons
We use organic lemons to acidify our culture and enrich its delicious flavour. Lemon juice is very good at fighting off unwanted bacteria, efficiently.
Organic Ginger
We add a small amount of fresh organic ginger to our ferments. Ginger contains rhizomes and is a perfect partner to water kefir as it stimulates carbonation and helps to produce a unique taste and complexity in the brew.
Enhancing our Water Kefir
Our water kefir is enhanced by adding nutrient rich freshly pressed berries and botanicals to supercharge the health benefits. These are added directly to the fermentation vessel during primary or secondary fermentation, bringing intensity to our water kefir, imparting complex notes and undertones of tastes and aroma. All our flavours are “Inspired by Nature” and chosen for their extraordinary health properties. They are organically produced and in most cases, sourced locally. Please see Our Partners page for details of the farmers/growers we source from.
Fermentation
At the Surrey Hills Fermentary, our Nordic Water Kefir is produced by a collective of microbes that work together to first turn sugar into alcohol, then alcohol into healthy gut-friendly acetic acids, vitamins and natural bubbles. Sugar is necessary food for the yeast and bacteria, providing them with the energy to reproduce and process the liquid. The bacteria’s ability to quickly convert alcohol into acetic acids means water kefir is low in alcohol, usually between 0.5%-1% ABV. Our Food Test results showed Nordic Water Kefir to have an alcohol level of just 0.6%-0.7%. This is no more than you will find in a jar of sauerkraut.
During the sustained fermentation process, the yeast continually ferments, turning sugar into alcohol, for the bacteria, in turn, to convert the alcohol into healthy acetic acid. This means that water kefir will become more and more sour during this process, as all available sugar is used up. A well-made water kefir should have enough residual sweetness to be enticing and enough acidity to be lively. Striking the right balance between sweetness and acidity is the skill of the Master Fermenter. We pride ourselves on producing a refreshing, naturally effervescent, low alcohol, low sugar water kefir, packed with gut-friendly live cultures. Taste for yourself.
