Why add Kombucha, Water Kefir, Milk Kefir and Sourdough to your daily life
A healthy gut flora is usually the starting point to a healthy body and a happy mind. All those cultured drinks and foods are a natural source of probiotics, which we tend to lack of because of the food-habits our modern lifestyle comes with. Just try brewing kombucha, or fermenting kefir if you don’t have time to prepare a dough for a delicious sourdough loaf (it sounds intimidating, but just try it! It only requires some short steps and good timing). You will see, after some days or weeks of consuming them, you’ll start noticing a difference. You might get more energy, the skin might appear more glowy, digestion problems might slowly get better, cravings for sweets and coffee might diminish and the list could go on for many more lines!
Don’t give up too quickly even though you might feel a bit strange at the beginning. The body is getting used to all this goodness and is detoxifying, giving some room to those precious probiotics. Just trust your new friends!
Slow food in a busy life
Even though we all have different lifestyles and that food isn’t a priority for all of us, we all want to feel good in our bodies with minimum effort. Brewing and fermenting are slow processes, but with a very small time-investment. You just need some precise ingredients at home, respect some hygiene rules and sometimes check on your friends to see how they are working on your probiotics. Take good care of your friends, they might be the key for you to accomplish even more in this busy life.
Only natural products
Kombucha, kefir and sourdough are all obtained thanks to the symbiosis between some natural ingredients and the bacterias which transform them.
In order to keep the result as natural as possible, we use organic tea and milk, dark cane sugar and the best flour quality. As we live in Switzerland, we use tap water, which is considered being as good as mineral water and is used as drink water in most homes.
Our product might have many origins from all over the world, but we have been growing and developing them in the Swiss countryside. Is there a better place than a kitchen nested nearby the forest, with a field visited by cows 6 weeks per year, to give our cultures the fresh air and peace they need to grow happily?
We know what friends are… but what is a scoby?
Scoby is an acronym: Symbiotic Culture Of Bacteria and Yeast. This explains pretty much everything but might sound a bit…repellent…that’s why we prefer using the word Scoby! A kombucha culture and kefir cultures are both scobies but look totally different. To avoid confusion, we call the kefir ones: kefir grains.
Here you can see what they look like: a kombucha scoby, milk kefir grains and water kefir grains.