Pomegranate Cherry Kefir Organic

Which fruits go into this pomegranate cherry kefir?

Pomegranate juice at 5.2% and cherry juice at 2.4%, rounded out with lemon, fig juice, a verbena infusion and ginger. Kazidomi ferments the lot with kefir cultures, working from organic ingredients throughout. The cane sugar in the recipe is used up during fermentation rather than left in the finished drink.

The 750 ml bottle or the 250 ml can?

The same fruit kefir, made in France for Kazidomi, in two formats. The 750 ml bottle is for a table of several people, or for glasses spread across the week with the rest kept in the fridge. The 250 ml can is a single serving, made to carry out and finish there and then.

Where do the bubbles come from?

From the fermentation itself. The cultures feed on the cane sugar in the recipe and give off the gas that makes the drink sparkle, with no carbon dioxide added. Kazidomi does not pasteurise this kefir, so the fizz stays alive and can vary a little from one bottle to the next.

How do you open it without it overflowing?

Stand the bottle in the fridge for several hours, do not shake it, then unscrew the cap slowly, in two goes if need be, to let the pressure escape. Those instructions appear on the Kazidomi label and hold good for any unpasteurised fermented drink of this kind.

How is the large format kept?

Unopened, the bottle keeps at room temperature and out of the light. Once opened it goes into the fridge, tightly recapped, and is drunk over the following days. Kazidomi points out that a live kefir carries on changing: it turns a little more acidic as the days pass.