Powerkraut, Raw Living Kraut & Kimchi

My jar pops, bubbles and fizzes when I open it. Is it okay to eat?

It sure is! The pop, bubbling and fizzing is created by the beneficial microorganisms teeming inside your jar. Although refrigeration slows down the fermentation process, it doesn’t stop it completely. By the time our jars arrive at your local shop, they’re brimming with excitement and ready to be eaten!

What about no fizz?

No need to be concerned if there was little to no fizz, the product is still brimming with billions of probiotics. 

To explain why your jar didn't fizz, there are two stages to kraut/kimchi fermentation, the first is considered 'gaseous-fermentation' and the second is considered non-gassy.  Sometimes the ferment is in between these stages and will still pop and fizz upon opening, however if the product has completely reached the second stage it is considerably less likely to fizz upon opening. Even without the pop and fizz there are still active probiotics within. 

Is Gaga's kraut unpastuerised?

Yes, our raw fermented sauerkraut is unpasteurised, in fact all of our products are. This ensures that all the beneficial probiotics are preserved to support your microbiome. Working with microbes, also allows our ferments to develop flavours only achieved with time.

Why do you use a wild fermentation process instead of using a starter culture?

When it comes to gut health, it’s vital to have a diversity of microorganisms. Cabbage, carrots, beetroots and the other vegetables we use to make our fermented veg will generally arrive at our kitchen with up to 40 different species of microorganisms already growing on them.

By allowing this rich profile of microorganisms to do the fermenting, we are able to produce fermented vegetables that contain a wide range of different microorganisms, which enhances the diversity of microorganisms in your gut when you eat them! If we used a starter culture, the microorganisms in the starter culture would take control of the fermenting process and this would limit the diversity of microorganisms present in our Powerkraut and Raw Living Kraut.

What’s the difference between the Powerkraut range and the Raw Living Kraut range?

We use the exact same processes when producing our Powerkraut and Raw Living Kraut ranges. The only difference is that our Powerkraut contains certified organic ingredients whereas our Raw Living Kraut contains conventionally grown ingredients. Regardless of whether you decide to buy our Powerkraut or Raw Living Kraut products, you will always receive the highest quality fermented vegetables that are bursting with beneficial probiotic microorganisms following our 3 week natural fermentation process.

How long will my jar last after I’ve opened it?

If you keep your jar refrigerated and ensure the vegetables are submerged in brine, your jar of Power Kraut or Raw Living Kraut will last up to 6 months.

Does a natural fermentation process result in a product that is high in salt?

This is a common misconception. We add 2% Australian sea salt to our cabbage to kick start the fermentation process which ensures the beneficial probiotic microorganisms residing on our cabbages are able to flourish and create the ideal acidic environment for fermenting. As the fermentation process continues, the salt draws water from the cabbage which produces a salty brine. The salty brine is a byproduct of the fermentation process and only a small amount reaches the final jar of Powerkraut and Raw Living Kraut that ends up on the shelf.

Coconut Mylk Kefir

Once opened, how long will Gaga's Kefir last in the fridge?

Gaga's Kefir has a 6 month shelf-life, however once opened it should last 4 weeks in the fridge.

How much Coconut Mylk Kefir should I drink in a serve?

We generally suggest drinking 30ml for serve to start. This allows your digestive system to become acclimatised to the rich profile of beneficial microorganisms in the kefir.

Is your Coconut Mylk Kefir dairy free?

Absolutely! You won’t find any animal products in our kitchen and the only “milk” you’ll find is the milk of baby coconuts!

What’s kefir and how is it produced?

Kefir is a fermented milk drink that has its origins in eastern Europe. It is produced using kefir ‘grains’ which are cultures of beneficial microorganisms. The microorganisms ferment the naturally occurring sugar in the coconut milk to produce a sour, fizzy probiotic beverage!

Gaga's Kefir CFU?

Roughly 12 million CFU per gram on our most recent kefir test. One cup of Gaga's kefir is brimming with probiotics (3 billion CFU).

Which strains are in your coconut kefir? 

Selected strains of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus added with probiotic strains of Lactobacillus acidophilus and Bifidobacterium animalis spp. lactis

Why's there sugar in your kefir?

The fermentation process requires sugar for the probiotics to grow, as coconut milk doesn't contain enough sugars on its own. Cow's milk for example contains 12gm sugar per cup, our kefir contains 8g. If you prefer a more sour tasting profile with less sugar, we recommend leaving the kefir out at room temperature for 1 or 2 days to allow the microbes to consume more of the sugar.

Apple Cider Vinegar (ACV)

Where are your apples grown?

We source our apples from Billabong Organics in Yarrawalla, Victoria – less than 3 hours from our kitchen!

What makes your apple cider vinegar different from the rest?

We use Australian apples, never use juice concentrate and follow a small batch fermentation process to produce our apple cider vinegar. This give our apple cider vinegar a cloudy appearance and means it is rich in beneficial probiotic microorganisms (which is commonly referred to as “the Mother”).

Are there health benefits to consuming apple cider vinegar?

There certainly are! Apple cider vinegar is high in short-chain fatty acids such as butyrate and acetate, which have been shown to have strong anti-inflammatory benefits. Our apple cider vinegar also contains large amounts of “the Mother”, which is rich with probiotic microorganisms.

Does the ACV need to be refrigerated?

Our ACV & Soul Tonic doesn’t need to be refrigerated. All our products are living and unpasteurised. Vinegar is shelf stable because of the low pH and absence of sugars, unlike Gaga’s krauts, kimchi & kefir which must stay cold.