Lemon Verbena Kefir Organic

Why should the can be opened slowly?

Because Kazidomi kefir is not pasteurised: the ferments carry on working and produce gas inside the 250 ml can. The brand advises keeping it cold, not shaking it and opening it gently, otherwise the drink foams and runs over from the first click of the ring pull.

Lemon verbena or pomegranate cherry kefir?

The Kazidomi lemon verbena runs sharp and herbal: lemon, verbena, a touch of ginger and dried fig. The pomegranate cherry is fruitier and rounder, carried by pomegranate and cherry juice. Same fermented base in both cases, two opposite flavour profiles to pick between.

What happens to the cane sugar during fermentation?

It feeds the kefir ferments: the Kazidomi ingredients list states that it disappears during fermentation. That mechanism is what creates the acidity and the natural bubbles in the drink. So it is not a sugar added to the finished product, but an ingredient of the process.

What is in this lemon verbena kefir?

Water, kefir ferments, cane sugar consumed by the fermentation, lemon, dried figs, verbena and ginger, all from organic farming. Kazidomi has this drink made in France, and the 250 ml can carries no synthetic flavouring and no preservative anywhere in its ingredients list.

How do I keep an unpasteurised kefir?

Cold is the safe answer: with no heat treatment the ferments stay active, and cold slows them down. Kazidomi advises putting the can in the fridge before drinking. Once it is open, drink it there and then, since this 250 ml format matches one serving.