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Many home kefir makers second ferment their kefir because it tastes so superior and kes away some of the sourness of regular kefir. As well as adding flavour, it also increases certain B vitamins, like folic acid, and makes the calcium and magnesium more bio-available which means that your body can absorb and use it immediately. Put simply, second fermentation kefir is pre-digested and loaded with enzymes.
Wash the bottle and lid before first use. To clean thoroughly, we recommend occasionally removing the silicone rubber attached under the lid and cleaning it with warm soapy water. Attach the lid firmly on the glass jar to prevent spills. When in use always keep the bottle in upright position. While storing the kefir make sure you burp the jar occasionally to prevent bottle explosion.
When you are ready to prepare a fresh batch of kefir or any other fermented drink, first set the start time (the day is divided into quarters with lines marking 6 AM, 12 AM, 6 PM and 12 PM respectively). The clock displays the 24-hour primary fermentation, which takes place at room temperature, and the 24-hour secondary fermentation, which takes place in a refrigerator. In this way, the fermentation clock keeps reminding you when each fermentation batch was started and for how long the fermentation process has been going on. The pour spout lid is the perfect size for your fermentation clock – to keep track of fermenting time. Every product includes one fermentation clock.