We have made a great amount of ferments over the years at KoruKai Herb Farm and used a fair bit of pounders. We know what makes a pounder fabulous. This one is made to our measurements and is well-designed for pounding vegetables and tightly packing them into jars or crocks for best fermentation.
The wood is untreated beech.
Measurements: length 30cm, top diameter 4cm, bottom diameter 6.1cm. Easy and comfortable grip with a tapering of 3.5cm diameter.
Please note: Measurements can vary slightly as each one is handmade and unique.
It is used to pound vegetables to draw out their juices and also to tightly pack them into jars for best fermentation. Well-designed 2 ends allows to fit perfectly into wide and regular mouthed jars.
Newly updated guide with more recipes and tips. A fresh FAQ section has also been added.
This guide covers all the basics that you need to know to create probiotic, healthy, fizzy water kefir sodas. It includes instructions how to make the frist and the second ferment and includes recipes and flavour combinations.
You will get the guide as downloadable pdf so make sure you enter the correct email address when placing your order. Please look for an email with the subject line: [KoruKai Herb Farm] Files available for your order
We have put together this kit for anyone wanting to make their own apple cider vinegar.
Apple cider vinegar is easy and satisfying to make at home and the health benefits are numerous.
A lot of cider vinegar in the supermarkets are pasteurised and filtered. This removed the microbiome of the vinegar and you won't get the maximum health benefits from it.
Shipment of fresh water kefir grains every Monday (or Tuesday if Monday is a public holiday). Orders and payments need to be in by 4pm Saturday to get shipped the following Monday.
This silicone fermentation airlock and stainless steel band is perfect for keeping lacto-fermented pickles and drinks under an airlock during fermentation and storage. As pressure builds up gas pushes out the top of the spout without letting air in.
This glass fermentation weight is just what you need to make ferments successfully at home. Place it over your shredded vegetables and fit a fermenting airlock on the jar. They are also great to make homemade apple cider vinegar.
Diameter is 70mm, depth 25mm Weight: 170g +/- 10g
The weight fits most wide mouth preserving jars. Always measure the top diameter of the jars before placing an order. Make sure that the diameter does not get narrower further down.
We have put together this kit for anyone wanting in making delicious water kefir at home.
The KoruKai Herb Farm "Water Kefir eGuide" will be sent via email once you have placed your order. Please look for an email with the subject line: [KoruKai Herb Farm] Files available for your order. It will guide you along step by step to make your own probiotic, healthy, fizzy water kefir sodas at home.
Certified organic water kefir food containing sugar, molasses and micronutrients to feed your water kefir grains optimally. This pack contains the food for water kefir grains only, you need to have your own grains or buy them from us.
This way they stay healthy and produce a better probiotic fizzy drink for you and your family.
Available in 100g, 500g and 1kg bulk pack in a home-compostable, biodegradable pouch.
Containing only certified organic ingredients so that your water kefir grains can thrive (do not come with the grains). Without any roundup or other agricultural chemical residues, which could have a negative effect on the microbes in the water kefir.
One thing that should be in just about everyone's diet are fermented or cultured foods. Not only are they packed with flavor, but they're positively brimming with probiotics.
Those little microorganisms support your immune system and help to revive and maintain gut health. Fermented foods are also rich in B vitamins, food enzymes and key antioxidants that support healthy cells.
Learn how to turn dairy milk into healthy and delicious natural yoghurt without any additives.
With recipes turning yoghurt into a variety of soft cheeses and dips and using it for baking to enhance nutrient availability and flavour.
This eGuide contains 40 pages of detailed instructions and links to demonstration videos on how to make thermophilic and mesophilic yoghurt on a perpetual basis as well as recipes to turn your yoghurt into special dishes - from yoghurt icing for a cake to yoghurt cheese balls and labneh (please find the table of contents below).
This is an ebook and will be available as a pdf to download once your order is placed.
This item is out of stock. It will come back in stock end of December/early January. Sign up below to get an email once it is available again.
This Fermenting Flask from Culture Cupboard is perfect to keep your kefir at a steady temperature without the nightly lows in winter and the mid day highs in summer. It is also amazing to make your own yoghurt without the need for an electric yoghurt maker. The flask comes with a glass jar and a recipe book to make your own dairy and dairy-free yoghurts.
Billions of probiotics per tablespoon for gut health.
1 portion of organic milk kefir grains to culture 1 cup of milk every 24 hours, which can increase to 1 litre within 2 weeks. Available in hydrated and dehydrated form (please select below).
Shipment NZ wide to urban and rural addresses as well as PO Boxes.
Shipment of fresh milk kefir grains every Monday (or Tuesday if Monday is a public holiday). Orders and payments need to be in by 4pm Saturday to get shipped the following Monday.
We have a set amount of grains per week and are generally out of stock by the end of each week. If this product is out of stock it will be back in stock on Saturday evening, so you can order for the following week.
Make your own fresh probiotic yoghurt from your choice of milk.
Makes: 10 x 1-litre batches of probiotic yoghurt
This culture is best if you make yoghurt infrequently. If you are eating yoghurt on most days, then go for our perpetual probiotic yoghurt starter, which can be used over and over again when cultured once a week.