Frequently asked questions

Milk kefir has been popular in Europe for many years. It is a delicious, lightly fizzy fermented milk drink with a taste similar to Taiwan’s drinking yogurt. It is made by adding kefir grains to cow’s milk or plant milk and fermenting slowly at room temperature for 24 hours. It is rich in nutrients, including probiotics, and contains several times as many probiotics as yogurt. Original milk kefir has no added sugar and can change the gut microbiota. Because it contains less lactose, it may be more suitable for people with lactose intolerance. Milk kefir originated in the Caucasus Mountains 2,000 years ago and is one of the oldest fermented milk drinks. The word “kefir” comes from the Turkish word “Keif,” meaning feeling good after drinking.

Kefir originated in the Caucasus Mountains 2,000 years ago. The grains are small white clusters with an uneven surface, resembling tiny cauliflower florets. They are a symbiotic community of more than 30 types of bacteria and yeasts. With proper care and regular milk feeding, they can be reused continuously to produce the probiotics our bodies need. They are affectionately known as kefir babies.

Original milk kefir tastes a little like unsweetened Greek yogurt with a slight fizz. It is also known as milk champagne. The gentle bubbles stimulate your taste buds and appetite, making it more enjoyable with every sip. If you are unsure whether you will like the taste, try our lightly sweetened fruit milk kefir, or add honey and fruit yourself.

We offer a variety of delivery options to suit different customer needs. Please refer to the image below.

At checkout, you can select the earliest available dispatch and arrival dates. If you choose paid Black Cat home delivery, you can select your preferred arrival date and time slot.

For home delivery, we generally dispatch orders within 3 working days. Except in some remote areas, HCT and Black Cat usually deliver on the next working day.

If a product is out of stock or requires preordering, such as soy kefir, please allow an additional 1–2 days.

After your parcel is shipped, the system automatically sends you an email containing its tracking number.

Open the Package tracking page on our website. Select Tracking Number and enter the number from your shipping email, or use Order Details with your order number and email address.

If your order is sent by HCT Logistics, you can also add HCT’s official LINE account for more accurate parcel information. The image below shows how.

Our kefir is freshly made to order and shipped refrigerated.
The shelf life remaining on arrival varies slightly with delivery time and is usually about 1 day shorter than the stated shelf life.
Weekends, holidays, peak shipping periods or delays in receiving your parcel may shorten it by another 2–3 days; this is within the normal range.

Current refrigerated shelf life:
🐄 Original Milk Kefir – 21 days
🍓 Fruit Milk Kefir – 14 days
🌱 Soy Milk Kefir – 14 days
💧 Water Kefir – 28 days

We recommend storing it in the refrigerator as soon as you receive it and enjoying it while it’s fresh for the best flavor.

Under My account → My subscriptions, you can change the renewal interval, bring the next renewal forward or move it later, pause the subscription, and change the recipient details or available refrigerated delivery service. To resume a paused subscription, first choose a renewal date from tomorrow onward.

These changes keep your existing subscription product price. If shipping charges change, you will see the new total before confirming. Changes only affect future renewals, not orders already created.

You cannot change the card here because the subscription uses the payment authorisation set up at checkout. To use another card, cancel the original subscription once it is eligible, then create a new subscription with the new card. The new subscription uses the prices available at that time.

Read the full instructions and illustrated guide

They are very different. Frozen starter powder has low activity and a limited variety of probiotics. It can only be used once, so you need to keep buying it. Living kefir grains are a community of microorganisms that can produce the probiotics your body needs most at the time, according to the climate and environment. With proper care, the grains can be reused continuously: buy them once and use them for a lifetime. They also multiply, so you can share them with more family and friends. Kefir grains are affectionately called kefir babies. Caring for them is a little like keeping a pet, and watching them grow is rewarding.

In Europe, milk kefir is regarded as a whole food. It is rich in vitamins, minerals and a large number of probiotics. Commercial probiotic supplements contain only one or a few artificially extracted probiotic strains, without the other nutrients. This is why experts often recommend whole foods: they have no extra additives, and the different nutrients in kefir work together to maintain health.

Milk kefir is made by fermenting milk, so it contains milk’s nutrients, including protein, calcium and vitamins. It also contains more vitamins, folic acid, probiotics and yeasts than milk. Fermentation breaks down lactose, so some people with lactose intolerance can drink it. By contrast, added sugar and other artificial additives in commercial yogurt can place a burden on the body.

European studies show that milk kefir can aid digestion and promote regular bowel movements. However, everyone is different, and the benefits may vary from person to person.

Taiwan’s regulations limit how much detail we can give about the benefits. For more information, see the following books:
1. A Divine Gift: Kefir (神仙禮物：克弗爾) by Professor Lin Ching-wen, National Taiwan University
2. Cultured: How Ancient Foods Can Feed Our Microbiome by Katherine Harmon Courage
3. Traditionally Fermented Foods by Gianaclis Caldwell
4. The Body Ecology Diet by nutrition consultant Donna Gates with Linda Schatz

Discomfort after drinking milk is often caused by difficulty absorbing the lactose in cow’s milk. Fermentation breaks down the lactose in kefir into lactic acid, making it easier to absorb. However, consult your doctor or dietitian before drinking it, because everyone’s situation is different.

If you are sensitive to lactose, try our soybean kefir and water kefir products. Both are lactose-free and rich in probiotics, as well as the minerals and microorganisms found in milk kefir. Give them a try!

Milk kefir’s diverse probiotics help replenish beneficial bacteria and change the microbiota. Remember that milk kefir is not medicine. Pay attention to how your body responds when consuming it. If your symptoms worsen, seek help from a gynecologist.

Yes. You can ferment kefir with plant milks such as soy milk, coconut milk, rice milk and oat milk. After using plant milk for 6 days, switch back to cow’s milk for 1 day, because the grains need the lactose in cow’s milk to grow. Milk from other mammals, such as horses, goats and donkeys, can also be used. We do not recommend long-life milk or milk powder because the resulting flavor is poor. We also do not recommend low-fat fresh milk, as the grains need fat.

Yes. Kefir contains a very small amount of alcohol: approximately 0.08% after 24 hours of fermentation.

Many everyday foods contain naturally occurring alcohol, including:
Ripe fruit, such as bananas with dark spots (0.05%)
Naturally leavened bread (0.03%-1.2%).

The US CDC defines drinks with an alcohol content above 0.5% as alcoholic beverages. Kefir is a non-alcoholic drink that anyone can buy at a supermarket.

Professor Lin Ching-wen of National Taiwan University also states in A Divine Gift: Kefir (神仙禮物：克弗爾) that pregnant women and young children can safely consume kefir.

If you are still concerned, drink it while fresh and pay attention to the storage temperature. The longer kefir is stored, the stronger its alcoholic taste may become.

Everyone’s health is different. If you have any questions, consult your doctor or dietitian.

There are many uses. Make rich, smooth cream cheese or fresh ricotta to spread on bread or add to pizza. You can also use milk kefir in baking instead of regular yeast to make flavorful naturally fermented sourdough bread. Substitute kefir in recipes that call for yogurt, cream cheese or sour cream. Kefir frozen yogurt is lower in calories and suitable for all ages. Kefir can also be used as fertilizer to help garden plants thrive. The strained whey can be given to dogs and cats to help keep them strong. It also works well as a hair conditioner or shaving lotion. If you make your own skincare products, use it as an ingredient in lip balm or lotion bases. Whey can replace vinegar when making stock, pickled vegetables or sauerkraut. Besides adding flavor, it contains more varied nutrients than vinegar alone.

The idea that cauliflower-shaped kefir grains should be a particular size is a misconception. Their size and appearance vary with the temperature, milk brand and growth stage, so size and appearance are not especially important. 

Grains can be as small as a grain of rice or grow to 15 cm. Larger grains are not necessarily better. Smaller grains have more surface area in contact with the milk, so they ferment faster and produce richer, tastier kefir. There is no need to assume that bigger is better.

Do not heat kefir with an appliance, as high temperatures kill probiotics. If you find it too cold, leave it at room temperature before drinking to let it warm up, for no more than 2 hours. Alternatively, warm it as you would breast milk: put hot water in an outer bowl and place the cup of kefir in it to warm gently, for no more than 5 minutes.

Yogurt and kefir are both fermented milk products with similar textures and appearances, but their production methods, microorganisms and nutritional content differ.

1. In general, kefir contains several times as many probiotics as yogurt and a greater variety, helping digestion more. Our milk kefir contains 57 times as many probiotics as regular yogurt, as verified by SGS testing. 

2. Kefir contains a richer variety of microorganisms, including yeasts as well as lactic acid bacteria and Lactobacillus acidophilus. It has a tangy, slightly sweet taste, a thinner consistency than yogurt and sometimes a fizzy texture. Its more diverse probiotics and lactic acid bacteria may provide greater support for digestion. It can change the gut microbiota, support overall health and promote regular bowel movements. 

3. Yogurt and kefir are also made differently. Yogurt requires a higher temperature, while kefir ferments for a longer time at a relatively lower temperature. Kefir is made with fresh grains, while yogurt uses frozen starter powder. Original milk kefir has no added sugar, additives, flavorings or preservatives. It contains less lactose than milk and may therefore be more suitable for people with lactose intolerance. It also contains yeasts that yogurt does not.     

“As parents, we want to make products that our children can eat with peace of mind.” That is why we founded Kefir Link, and food safety has always been our brand’s top priority.

We regularly pay for third-party food testing by SGS to ensure product quality and safety.

Our milk kefir is free of Enterobacteriaceae, Salmonella, Listeria and Staphylococcus aureus. It contains up to 57 billion active lactic acid bacteria per 100 g, which exceeds most yogurts on the market. The latest reports can be found on this food test reports.

Do not freeze kefir grains. Freezing may reduce their activity or even kill them.

If you need to pause fermentation, keep the grains in the refrigerator. For detailed instructions, click kefir grain storage guide

Actually, the size of kefir grains is a common misconception. Even though they may look like cauliflower florets, their size can vary greatly depending on the environment, temperature, milk brand, and growth stage. So, the size and appearance are not really that important.

Kefir grains can be as small as a grain of rice or grow as large as 15 cm. But bigger grains are not necessarily better. In fact, smaller grains have a larger surface area, which makes fermentation faster and often produces kefir that is richer and tastier.

Kefir is not made up of just a few fixed strains, but rather a natural symbiotic community of lactic acid bacteria and yeasts. Common types of microbes include Lactobacillus (lactic acid bacteria), Lactococcus (lactic acid cocci), Leuconostoc, and certain yeasts such as Saccharomyces. The exact balance may vary slightly from batch to batch depending on the environment and seasonal temperature, which is part of what makes kefir unique — its rich diversity of live cultures.

People with lactose intolerance usually tolerate kefir better than regular milk, since most of the lactose is broken down during the fermentation process. However, everyone’s body reacts differently, so some discomfort may still occur. It’s best to consult your doctor or nutritionist before trying.

If you’re sensitive to dairy products, you can try:
🌿 Soy Milk Kefir: made with 100% non-GMO soy milk, lactose-free and rich in probiotics.
💦 Water Kefir: made with herbal tea, caffeine-free, lactose-free and rich in probiotics.

We add a small amount of chicory root fiber (inulin) to our Soy Milk Kefir for three main reasons:

1. More complete fermentation with higher probiotic levels
Unlike dairy milk, soy milk doesn’t contain lactose, which naturally feeds kefir cultures.
By adding chicory fiber, we provide a food source for the cultures to ferment.
With our formula, the probiotic content of our Soy Milk Kefir can even be higher than that of dairy kefir.

2. Better texture
Chicory fiber helps create a thicker, smoother, and more pleasant texture that many people enjoy.

3. A safe and commonly used dietary fiber
Many popular beverages also include added dietary fiber (for example, certain green tea drinks and high-fiber soy milks) to support digestion, increase fiber intake, and enhance overall flavor.

Water kefir requires sugar during the fermentation process because it serves as food for the beneficial bacteria and yeast. Without sugar, fermentation cannot occur.

After fermentation, most of the sugar is consumed by the microbes, so the final product is actually low in sugar rather than completely sugar-free.

Kefir grains look like white cauliflower and have a springy texture. Up close, their patterns resemble coral. In hot weather, they may look a little like bow ties. A pebble-like shape can mean there is not enough room in the jar or the kefir has fermented a little too long. Their color is usually white, off-white or even slightly cream-colored because they contain yeasts. If you ferment with grass-fed milk, the grains may become more yellow or even orange because the milk contains carotene. This is normal.

Kefir grains are resilient. If they continue to produce kefir, they are healthy. Make sure they always have enough food, such as milk, so they do not go hungry. Changes in temperature can sometimes cause changes in their size, shape or even smell; this is normal. However, if the grains turn pink, blue or black, this indicates extensive bacterial contamination. Discard them.

Grains from different places are similar but have their own characteristics because of differences in climate and environment. Some produce sweeter kefir, some ferment faster and some produce a richer texture. Even the same grains change in flavor and appearance with the seasons and temperature. Caring for them is a daily learning experience. You do not need every batch to have exactly the same texture and taste. Like children, the grains gradually develop their own character and bring different surprises each day.

With proper care, kefir grains can be used an unlimited number of times. They are living organisms: with enough food and suitable conditions, they continue to grow and multiply, and you can share the extra grains with family and friends. Buy them once and keep making kefir indefinitely. Compared with yogurt starter powder that can only be used once, they are much more economical.

Yes. Each fermentation should take about 24 hours (roughly 20–26 hours) and should not exceed 36 hours. Grains given fresh milk every day grow particularly well and produce smoother, tastier kefir. If you are going away, put the grains in a glass jar, cover them with fresh milk, and refrigerate them to let them rest for up to 3 weeks. Check every 7 days; if the milk has turned into clear whey, replace the milk.

Our top recommendation is I-Mei whole fresh milk, which uses a relatively high-temperature, short-time pasteurization method.

You can also try other fresh milk brands, but avoid those treated with ultra-high temperatures (UHT).

Grains fed whole fresh milk are often more active and healthier because they need milk’s nutrients, including lactose, proteins and fats.

See our milk-brand comparison below.

Do not worry if your grains become sticky or develop strands like a spiderweb. This is a good sign, rather like the strings in natto, and indicates healthy grains. This substance is called kefiran and is a gel containing soluble polysaccharides. It is especially noticeable in summer or just after changing milk brands, and may appear and disappear over time. These polysaccharides give kefir a rich texture without artificial thickeners. Similar substances are found in starch, cellulose and glycogen. They protect the grains from drying out, support healthy growth and make kefir thicker. They also nourish our bodies; aloe vera is another rich source of polysaccharides. If your grains are not sticky, there is no need to worry either.

Yes. The grains contain some carbon dioxide and are less dense than milk, so they float. However, if floating grains have changed color or look darker, they may have been damaged by freezing, exposure to heat or a hard outer crust. We recommend discarding those damaged grains.

Changes in shape are normal and do not affect fermentation, so there is no need to worry. Possible causes include changes in temperature or season, adjusting the ratio of milk to grains, switching milk brands with different protein, fat or vitamin content, or crowding the grains into a small jar.

Hot weather, too little milk or too many grains crowded into the jar can cause the grains to stretch and change shape, resembling bow ties. They may be stretching to find more food because they are crowded. This change in shape does not mean the grains are unhealthy. Add more milk, use fewer grains or ferment in a cooler place to help them return to their original shape. Do not squeeze the grains hard when straining them.

Fat from the milk can build up on the surface of the grains and form an orange crust. Possible causes include not changing the milk often enough, such as when the grains have been resting in the refrigerator; fermenting cream; or leaving some grains exposed to air rather than fully covered by milk. Non-homogenized milk can also expose the grains to enough fat to form a hard coating. To remove it, put the grains in clean water, kefir or milk and gently rub them with clean hands until the outer crust comes off. A brief blend can help remove stubborn crust.

Kefir grains are alive, so they change with temperature and environmental conditions, just like other living things. In hot weather or summer, fermentation speeds up and the kefir may become thinner, milder in flavor or lumpy. In cooler conditions, fermentation slows down and the kefir becomes thicker. During spring and autumn, when temperatures fluctuate—for example, hot days and cold nights—the thickness may vary from one batch to the next. This is part of the beauty of kefir’s symbiotic system. Kefir is a community of dozens of bacteria and yeasts, each with different strengths and weaknesses. As temperatures and conditions change, they work together to produce kefir suited to those conditions. The types of probiotics, texture and flavor may therefore vary slightly each day and through the seasons.

Kefir grains are stronger than you might think. They can withstand changes between warm and cold conditions, but must not be cooked at high temperatures. They can even withstand pressure. If you care for them patiently, as you would a small pet, they will grow and make delicious milk kefir for you.

Yes. Smaller grains have more surface area in contact with the milk, so they ferment faster. The grains may sometimes grow into different shapes; this is normal and nothing to worry about.

No. Kefir grains are a symbiotic community of microorganisms, including bacteria and yeasts, that can protect itself from harmful outside bacteria. They grow better when you stop washing them excessively. If the grains develop a hard crust or orange patches, or have fallen onto a table or the floor, you can gently rinse them with fresh milk.

Place the grains in a glass jar, add enough milk to cover them, and put the jar in the refrigerator to let them rest. Check once a week to see whether all the milk has turned into whey. If it has, add fresh milk. The grains can rest in the refrigerator for up to 3 consecutive weeks. Do not drink the clear or milky liquid produced during this rest; discard it. The grains need time to become active again afterward, so the first few batches may not ferment successfully. Please be patient.

Kefir grains grow faster in warm summer conditions, increasing by about 10%–20% per fermentation. In colder winter conditions, the increase is about 5%. Smaller grains also grow faster than larger ones because more of their surface area is in contact with the milk.

The key to faster growth is creating the right environment. 1. The ideal room temperature for fermentation is 24°C. 2. Provide nourishing food: the grains prefer fresh whole milk. 3. During fermentation, gently separate the grains into smaller pieces with a spoon. Make sure every grain’s surface is in contact with the milk rather than stuck to the jar. 4. Add a little dairy cream to the milk when needed. 5. Ferment continuously every day to keep the grains at their most active. Interrupting fermentation to let them rest in the refrigerator affects their growth rate.

Here are some common reasons why kefir grains sometimes do not multiply:

1. Milk quality and type
UHT milk, milk powder and long-life milk contain fewer nutrients, making it harder for the grains to get enough nourishment. If you use plant milk for a long time, it may not provide the nutrients the grains need. Give them fresh cow’s milk regularly to replenish their nutrition.

2. Temperature factor
Kefir grains generally ferment best at 20–30°C. Low temperatures slow their metabolism. High temperatures can put the grains under too much stress and affect their growth.

3. Fermentation time
If fermentation is too short, the grains may not receive enough nutrients to multiply. If it is too long, excess lactic acid can make the environment too acidic and stress the grains.

4. Fermentation frequency
The grains need fresh milk regularly to stay active. Without new food for a long time, their ability to multiply decreases. Frequent resting in the refrigerator can also reduce their activity and slow growth—for example, fermenting for 3 days and resting for 4 days each week, rather than fermenting every day.

5. Hygiene and contamination
Unclean utensils or unwanted outside microorganisms can disrupt the grains’ microbial balance and inhibit normal growth.

6. Chemical Exposure
Rinsing the grains with chlorinated tap water or exposing them to cleaning products can harm the microorganisms and stop their growth.

7. Stress or damage
Rough handling or extreme temperature changes can kill some of the microorganisms and prevent normal multiplication.

To keep the grains healthy and multiplying, use suitable milk, control the temperature and fermentation time, keep their environment clean, and avoid chemicals and unwanted microorganisms.

Yes. Kefir grains have a simple composition of bacteria, yeasts and proteins. They have a springy texture and contain probiotics. You can add them to fruit smoothies or green smoothies. We recommend not washing them before eating, because washing removes valuable microorganisms from the surface and reduces their nutritional value.

If your grains or milk kefir change color—for example, turning green, pink, red or black—they may have developed mold.

Discard all of it immediately. Do not keep using any part just because it has not changed color.

If this only happens occasionally, the grains should be fine. But if fermentation lasts more than 48 hours, the lactose has been used up and the grains may starve. Strain out the grains and give them fresh milk as soon as possible. If the kefir from the next fermentation smells and tastes normal, the grains are healthy. If it smells or tastes wrong, discard the grains.

No. This is important: temperatures above 35°C kill kefir grains. Never put them in a yogurt maker, rice cooker, oven or another appliance that heats them.

Yellow, orange or beige kefir grains are normal. The color comes from yeasts that kefir contains and yogurt does not.

No, kefir grains need lactose as a food source in order to ferment and reproduce properly. While lactose-free milk is suitable for people who are lactose intolerant, it lacks the necessary sugars for the kefir grains to thrive. This can lead to incomplete fermentation, weakening of the grains, or even their eventual failure.

If you really need to use a low-lactose alternative, you can occasionally use lactose-free milk, but it’s recommended to regularly “feed” the grains with milk that contains lactose to keep them active and healthy.

The fermentation time for kefir can be adjusted depending on the temperature and your preferred taste—anywhere between 20 to 36 hours is normal. If the fermentation time is too short, the flavor will be lighter, and since the kefir cultures haven’t fully activated, there’s a chance that unwanted bacteria could grow.
We recommend using pH test strips to confirm fermentation more accurately.

We also provide a kefir fermentation calculator that can help you estimate the ideal time based on temperature and ratios.

Yes, for orders within Taiwan main island, by home delivery or convenience-store pickup. Cash on delivery is not available for offshore islands or Hong Kong. 

Since our products are fresh food (yogurt), they are not covered by the statutory 7-day cooling-off period under Taiwan’s Consumer Protection Act.

• If the product is defective, incorrect, or damaged during delivery → Contact our customer service through the official LINE account @642sgfta within 72 hours of receiving the products, and provide photos of the parcel and the products. We will arrange for a driver to collect the damaged goods, cover return shipping, and help with a refund or replacement.
• If the return is due to customer-related reasons (e.g., an incorrect address, the recipient being away or failure to collect the parcel) → We will refund the remaining amount after deducting necessary costs, such as shipping and products that expired because of the delay.

Thank you for your understanding.

Yes, that’s possible. Among all convenience stores, only 7-ELEVEN partnered with Yamato Transport (Black Cat) offers refrigerated pickup service.

At checkout, you can choose Black Cat refrigerated home delivery or select “Black Cat Low-Temperature Rapid Store Pickup – 7-ELEVEN Refrigerated Pickup” and choose your pickup store directly. You do not need to enter the store name or address in the order notes.

Black Cat refrigerated home delivery and 7-ELEVEN refrigerated pickup have the same shipping fee: NT$160 for orders below NT$1,300, or NT$80 for orders of NT$1,300 or more.

Once the package arrives at the store, you will receive an SMS notification, and you can then pick it up.

Black Cat delivers the refrigerated parcel directly to your selected 7-ELEVEN store. No separate store-transfer request or additional store-transfer handling fee is required.

Please collect your parcel within the required pickup period (within 4 days). If it is returned because it was not collected in time, we will not provide a second shipment.

Yes, we can ship kefir grains to Hong Kong via SF Express. It usually arrives in 1–2 working days, and shipping is NT$280.

On the checkout page, please select Hong Kong as the country in the address section. The shipping fee will be adjusted automatically. For detailed shipping rates, please refer to the shipping methods page.

Yes. Enter your address at checkout to see the shipping cost to your island. Orders to outlying islands are not eligible for free-shipping promotions.

Delivery Date:
For your convenience, our website lets you select a preferred delivery date. We will help arrange it, but cannot guarantee it 100%.

Delivery Time:
Both HCT and Black Cat let you choose a preferred time slot. Black Cat usually follows it, with two options: before 1:00 PM or 2:00–6:00 PM. Please note that exact delivery times cannot be guaranteed, as the final schedule depends on the courier’s route planning.

In most cases, over 90% of packages are delivered on time. However, around 10% may be delayed due to special circumstances such as high shipping volume during holidays, incorrect recipient address/phone number, recipient not at home, or unanswered calls.

👉 If you have very limited availability to receive packages, we recommend using Black Cat’s 7-ELEVEN refrigerated pickup service or purchasing directly from one of our partner shops to avoid failed delivery and return issues.

The carrier will call the phone number provided in your order to arrange delivery, so please answer the call. If delivery fails more than 3 times, the parcel will be returned. Before issuing a refund, Kefir Link will deduct necessary costs, including shipping and products that expired during the delay. Thank you for your understanding.

You can choose Black Cat Low-Temperature Convenience Store Pickup – 7-ELEVEN Refrigerated Pickup.

If you are usually not home during delivery hours, or if you are worried that no one will be available to receive the parcel, we recommend choosing 7-ELEVEN refrigerated pickup when placing your order.

Your order will be delivered by Black Cat refrigerated delivery to your selected 7-ELEVEN store. Once the parcel arrives, you will receive a pickup notification and can collect it at the store within 4 days.

No. This is Black Cat’s cold convenience store pickup service. Your order will be delivered to your selected 7-ELEVEN store under low-temperature conditions and stored refrigerated at the store.

This service is suitable for kefir yogurt and other refrigerated products.

Black Cat low-temperature convenience store pickup has a higher shipping fee:

Orders under NT$1,300: shipping fee NT$160
Orders of NT$1,300 or above: shipping fee NT$80

Because this service uses Black Cat low-temperature delivery to your selected convenience store, the fee is higher than HCT refrigerated home delivery. However, it is a more flexible option if you are not always available to receive home delivery.

After your order arrives at the selected 7-ELEVEN store, please pick it up within 4 days.

Since kefir is a refrigerated product, although the store will keep it refrigerated, we still recommend picking it up as soon as possible after receiving the arrival notification and placing it in your refrigerator promptly after pickup.

If you are available to receive your order at home, you may choose HCT refrigerated home delivery, which has a lower shipping fee.

If you are not sure whether someone will be home when the parcel arrives, we recommend choosing Black Cat 7-ELEVEN refrigerated pickup for more flexibility and peace of mind.

Firstly, sign up as a member now using the same email address you used last time. My Account

Orders placed with the same email address are grouped under the same account, and points from your previous orders will be added automatically. If you have any questions, contact our LINE customer service at @642sgfta.

No. As long as you use the same email address when placing your order, the system groups it under the same account and adds the points from all your orders automatically.

If you still cannot see your points after your parcel has been dispatched, please contact our LINE customer service at @642sgfta.

Log in, go to My account → My subscriptions, open the subscription, select the red Cancel subscription button, then Confirm cancellation. Each subscription requires at least two paid orders (including the first order) before cancellation.

Complete cancellation at least two working days before the next shipment and before the next renewal charge. Cancellation only stops future renewals; existing orders are unchanged. If cancellation is unavailable on the page, contact us on LINE @642sgfta.

Read the subscription terms and illustrated guide

Each subscription requires at least two paid orders (including the first order) before cancellation. Open the subscription and check the message in the red Cancel subscription section. If it says you are not yet eligible, or you have already paid for two orders, including the first order, but still cannot cancel, send us the subscription number on LINE @642sgfta so we can check.

Yes. Once the original subscription is cancelled, you can create a new one without a fixed 24-hour wait. First check that the original shows Cancelled under My subscriptions to avoid having two subscriptions at once. The new subscription uses the current prices and shipping charges and requires at least two paid orders (including the first order).

If you only need to pause, adjust the date or interval, or change the address or refrigerated delivery service, manage the existing subscription without cancelling and starting again.

You cannot currently add products or change quantities in a subscription order, or combine a separate order with a subscription parcel. Please place a separate order for additional products.

Kefir production requires at least 48 hours of fermentation, and subscription parcels are prepared according to the original order. To change the subscription product or quantity, contact us first on LINE @642sgfta.