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        "rendered": "<trp-tag data-no-translation><\/p>\n<h4>\ud83c\udf0d Kefir: benefits and origins<\/h4>\n<ul>\n<li><strong>Benefits:<\/strong> <a href=\"https:\/\/kefir.link\/en\/product\/milk-kefir-original\/\">Milk kefir<\/a> contains a variety of probiotic bacteria and yeasts, protein and calcium, with a low sugar content. It is a familiar part of everyday eating in Europe. Its <a href=\"https:\/\/kefir.link\/en\/10-things-you-need-to-know-about-kefir\/\">benefits<\/a> include supporting digestion, regular bowel movements and metabolism. With more probiotics than many yogurts sold at PX Mart, it is also known as a drinkable source of probiotics.<\/li>\n<li><strong>Origins:<\/strong> Kefir grains originated in the Caucasus Mountains around 2,000 years ago. Traditional milk kefir is made with fresh milk and <a href=\"https:\/\/kefir.link\/en\/product\/kefir-grains\/\">kefir grains<\/a>. Prepared by a European chef, it brings traditional fermentation together with a layered, gently tangy flavor and soft bubbles. This soy version uses soy milk, as described below.<\/li>\n<\/ul>\n<h4>\ud83c\udfc6 Ingredients and testing<\/h4>\n<ul>\n<li><strong>Ingredients:<\/strong> Made with 100% unsweetened soy milk. Original soy kefir has no added artificial flavors, preservatives or sugar. Fruit flavors contain natural fruit jam and a small amount of sugar for an approachable taste.<\/li>\n<li><strong>Culture origins:<\/strong> Our kefir grains come from Germany, continuing a tradition passed down over hundreds of years.<\/li>\n<li><strong><a href=\"https:\/\/kefir.link\/en\/food-test-report\/\">SGS testing:<\/a><\/strong> At least 180 billion live lactic acid bacteria per bottle, exceeding the CNS3058 national standard for fermented milk.<\/li>\n<\/ul>\n<h4>\ud83d\udc68\u200d\u2695\ufe0f Experts and further reading<\/h4>\n<ul>\n<li><strong>Dr. Berg:<\/strong> His YouTube videos discuss kefir\u2019s nutritional value.<\/li>\n<li><strong>Professor Lin of National Taiwan University:<\/strong> His book describes kefir as a \u201cgift from the gods\u201d and a high-quality fermented milk.<\/li>\n<\/ul>\n<p><strong>Further reading:<\/strong><\/p>\n<ol>\n<li><em>The Best Probiotic Is Not Yogurt<\/em> \u2014 Dr. Berg<\/li>\n<li><em>Kefir: A Gift from the Gods<\/em> \u2014 Professor Lin<\/li>\n<li><a href=\"https:\/\/katherinecourage.com\/book\/\"><em>Cultured: How Ancient Foods Can Feed Our Microbiome<\/em><\/a> \u2014 Katherine Harmon Courage<\/li>\n<li><a href=\"https:\/\/www.hachettebookgroup.com\/titles\/gianaclis-caldwell\/homemade-yogurt-kefir\/9781635861099\/\"><em>Homemade Yogurt &amp; Kefir<\/em><\/a> \u2014 Gianaclis Caldwell<\/li>\n<\/ol>\n<h4>\ud83c\udf74 How to enjoy soy kefir<\/h4>\n<ul>\n<li><strong>Zero fat and low calories:<\/strong> Original soy kefir has no added sugar and a gentle soy flavor. It is suitable for vegetarians and people with lactose intolerance; please also read the milk-contact information below.<\/li>\n<li><strong>Drink it on its own:<\/strong> Enjoy its natural fermented flavor.<\/li>\n<li><strong>Make a breakfast bowl:<\/strong> Add fruit, nuts and oats for a mix of textures.<\/li>\n<li><strong>Blend a smoothie:<\/strong> Combine it with fruit and vegetables for a green smoothie or your own variation.<\/li>\n<li><strong>Choose your moment:<\/strong> Enjoy it in the morning, as an afternoon snack or before a meal.<\/li>\n<\/ul>\n<h4>\ud83d\uded2 Where to buy kefir<\/h4>\n<ul>\n<li><strong>Ready to drink:<\/strong> Find it at selected <a href=\"https:\/\/kefir.link\/en\/stores\/\">organic shops and restaurants<\/a>, or <a href=\"https:\/\/kefir.link\/en\/shop\/\">order online<\/a>.<\/li>\n<li><strong>Make it at home with live grains:<\/strong> Buy <a href=\"https:\/\/kefir.link\/en\/product\/kefir-grains\/\">live kefir grains from a specialist fermentation supplier<\/a> for active cultures and detailed guidance, helping you avoid unsuccessful batches and their risks.<\/li>\n<li><strong>Powdered kefir starter:<\/strong> Available at some organic shops, but not at PX Mart.<\/li>\n<li><strong>Delivery:<\/strong> Please read our <a href=\"https:\/\/kefir.link\/en\/delivery-information\/\">delivery information<\/a> before ordering.<\/li>\n<\/ul>\n<h4>Which kefir should I choose?<\/h4>\n<p><a href=\"https:\/\/kefir.link\/wp-content\/uploads\/2026\/10\/which-kefir-to-choose-en.png\" target=\"_blank\" rel=\"noopener\" aria-label=\"Open the English graphic at full size\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-full wp-image-27734\" src=\"https:\/\/kefir.link\/wp-content\/uploads\/2026\/10\/which-kefir-to-choose-en.png\" alt=\"Water kefir, milk kefir and soy kefir choice guide in English\" width=\"1122\" height=\"1402\" srcset=\"https:\/\/kefir.link\/wp-content\/uploads\/2026\/10\/which-kefir-to-choose-en.png 1122w, https:\/\/kefir.link\/wp-content\/uploads\/2026\/10\/which-kefir-to-choose-en-240x300.webp 240w, https:\/\/kefir.link\/wp-content\/uploads\/2026\/10\/which-kefir-to-choose-en-819x1024.webp 819w, https:\/\/kefir.link\/wp-content\/uploads\/2026\/10\/which-kefir-to-choose-en-768x960.webp 768w, https:\/\/kefir.link\/wp-content\/uploads\/2026\/10\/which-kefir-to-choose-en-10x12.webp 10w, https:\/\/kefir.link\/wp-content\/uploads\/2026\/10\/which-kefir-to-choose-en-600x750.webp 600w\" sizes=\"(max-width: 1122px) 100vw, 1122px\" \/><\/a><\/p>\n<h4>\u26a0\ufe0f Storage and quality<\/h4>\n<ul>\n<li><strong>Keep refrigerated:<\/strong> Store at 2\u20134\u00b0C to maintain fermentation balance and preserve the flavor.<\/li>\n<li><strong>After opening:<\/strong> This is a live fermented product. Drink it within three days of opening, as continued fermentation can change the taste.<\/li>\n<li><strong>Open slowly:<\/strong> Release the bubbles gradually to prevent pressure from making the kefir overflow.<\/li>\n<li><strong>Natural changes:<\/strong> Slight bottle swelling or clumping is part of natural fermentation and the product can still be enjoyed. Fermentation continues slowly in the refrigerator; enjoy it according to your taste.<\/li>\n<li><strong>Milk contact and dietary suitability:<\/strong> The product is made by fermenting soy milk, but the production equipment and cultures occasionally come into contact with dairy. It is classified as <strong>lacto-vegetarian<\/strong>. People with a milk allergy and vegans should consider this before purchasing.<\/li>\n<li><strong>First time:<\/strong> Start with 50g and allow your body to adjust gradually.<\/li>\n<li><strong>Returns:<\/strong> The seven-day cooling-off period does not apply to fresh fermented food.<\/li>\n<li><strong>Who can enjoy it:<\/strong> Children over one year old and pregnant women can consume it provided they have no relevant dietary restrictions or health conditions.<\/li>\n<li><strong>Medical care:<\/strong> Kefir is a food, not medicine. If you are ill, seek medical care first.<\/li>\n<\/ul>\n<h4>More information from the product gallery<\/h4>\n<h5>What is soy kefir?<\/h5>\n<p>Kefir yogurt comes from the Caucasus Mountains and has been popular in Europe for many years as an everyday household drink.<\/p>\n<p>Soy kefir is made by adding kefir grains to non-GMO soy milk and fermenting it. It tastes like unsweetened Greek yogurt, with a little tartness, a slight fizz and very little sugar. Added chicory fiber doubles the nutrition.<\/p>\n<p><strong>Zero fat and low calories:<\/strong> Original soy kefir has no added preservatives, artificial flavors or sugar. The fruit flavors have a little added sugar for flavor and are suitable for people trying kefir for the first time.<\/p>\n<h5>SGS-certified live cultures<\/h5>\n<p>Each bottle contains at least <strong>180 billion live lactic acid bacteria<\/strong>, exceeding the CNS3058 national standard for fermented milk.<\/p>\n<h5>Yogurt and drinking yogurt compared with soy kefir<\/h5>\n<ol>\n<li><strong>How they are made:<\/strong> Yogurt and drinking yogurt use powdered cultures. Soy kefir uses fresh live cultures with soy milk.<\/li>\n<li><strong>Probiotic variety and activity:<\/strong> Yogurt and drinking yogurt have fewer probiotic strains and lower activity; many bacteria die before reaching the intestines. Soy kefir has a diverse range of probiotics. SGS certification shows at least 180 billion lactic acid bacteria per bottle, exceeding the CNS3058 national standard.<\/li>\n<li><strong>Ingredients and production:<\/strong> To make transport easier and reduce costs, yogurt and drinking yogurt have added preservatives, artificial flavors, thickeners, other additives and sugar, adding calories and putting a burden on the body. Original soy kefir has no added sugar, additives or flavorings, but production is more complex, has a higher failure rate and gives a shorter shelf life.<\/li>\n<li><strong>Digestion:<\/strong> Yogurt and drinking yogurt feed the good bacteria already in the gut; if there are few good bacteria to begin with, the effect is limited. Soy kefir contains plenty of good bacteria to help digestion and regular bowel movements.<\/li>\n<\/ol>\n<h5>The tart taste, distinctive smell and bubbles<\/h5>\n<p><strong>\u201cMy soy kefir tastes sour, smells strong and has bubbles. Has it gone bad?\u201d<\/strong><\/p>\n<p>Milk kefir tastes like unsweetened Greek yogurt with a slight fizz. Soy milk does not contain the lactose found in cow\u2019s milk, so soy kefir tastes even more tart. Fermented foods often have distinctive smells, as with natto, stinky tofu and kimchi.<\/p>\n<p>Kefir is nutritious and full of good bacteria, but its flavor is not for everyone. Please take particular note if you are sensitive to smells.<\/p>\n<h5>Shelf life and continued fermentation<\/h5>\n<p>Made fresh every day using live cultures. Soy kefir continues fermenting in the bottle even while unopened and refrigerated, becoming more tart the longer it is stored.<\/p>\n<ul>\n<li><strong>Shelf life:<\/strong> 14 days.<\/li>\n<li><strong>Best flavor:<\/strong> Within 7 days; the taste becomes more tart over time.<\/li>\n<li>These periods apply while the bottle is unopened and kept refrigerated.<\/li>\n<\/ul>\n<h5>Special notices in the gallery<\/h5>\n<ul>\n<li>The seven-day cooling-off period does not apply.<\/li>\n<li>This product does not contain cow\u2019s milk, but the production equipment also processes cow\u2019s milk. It is classified as lacto-vegetarian and is not suitable for people with a cow\u2019s-milk allergy or vegans.<\/li>\n<li>Kefir is not medicine. If you are ill, seek medical treatment.<\/li>\n<li>People aged one year and older can consume it if they have no relevant dietary restrictions or health conditions.<\/li>\n<li>Before drinking, shake the bottle to mix the fruit jam and kefir. Open it slowly to let the bubbles escape gradually. Opening it immediately may make the drink spray out.<\/li>\n<\/ul>\n<h5>Daily serving guide<\/h5>\n<ul>\n<li><strong>Ages 1\u20135:<\/strong> 50\u2013100ml.<\/li>\n<li><strong>Ages 6\u201318:<\/strong> 50\u2013150ml.<\/li>\n<li><strong>Adults:<\/strong> 200\u2013250ml.<\/li>\n<li><strong>Older adults:<\/strong> 200\u2013250ml.<\/li>\n<\/ul>\n<p>For the best effect, drink it on an empty stomach in the morning and before bed. If you have a sensitive stomach, drink it after a meal. You can leave it at room temperature for 30 minutes before drinking to let it warm up.<\/p>\n<h5>Does kefir contain alcohol?<\/h5>\n<p>Yes. Kefir contains a very small amount of alcohol: about <strong>0.08% after 24 hours of fermentation<\/strong>.<\/p>\n<p>Many everyday foods contain naturally occurring alcohol, including ripe fruit such as bananas with dark spots (0.05%) and naturally leavened bread (0.03%\u20131.2%).<\/p>\n<p>The graphic cites the U.S. CDC\u2019s definition of an alcoholic beverage as containing more than 0.5% alcohol. It describes kefir as a non-alcoholic drink that anyone can buy in a supermarket.<\/p>\n<p>Professor Lin Ching-wen of National Taiwan University also states in <em>Kefir: A Gift from the Gods<\/em> that pregnant women and children can consume kefir with confidence. The pictured book excerpt asks whether toddlers, children, pregnant women and older adults can drink kefir. Its answer says that, apart from infants, people of all ages and pregnant women can drink it, provided good hygiene is maintained.<\/p>\n<p>If you are still concerned, drink it while fresh and pay attention to its storage temperature. The longer kefir is stored, the stronger its alcoholic taste may become. Everyone\u2019s health is different; consult your doctor or dietitian if you have any concerns.<\/p>\n<p><strong>Sources named in the graphic:<\/strong> <em>Kefir: A Gift from the Gods<\/em>; \u201cCommon Foods With Hidden Alcohol: Are They Safe For Pregnancy?\u201d<\/p>\n<p><\/trp-tag>",
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        "rendered": "<trp-tag data-no-translation>\n<p>\u2714 Made with unsweetened, non-GMO soy milk<br \/>\n\u2714 Zero fat and low calories, with a satisfying texture<br \/>\n\u2714 With added chicory fiber, a superfood popular in Japan<br \/>\n<strong>Milk-contact notice:<\/strong> Lacto-vegetarian. The equipment and cultures can come into contact with dairy; people with a milk allergy and vegans should consider this before purchasing.<\/p>\n<\/trp-tag>",
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