Chandler, AZ 85225

rockthebiome@gmail.com

rocker of the µbiome

gut mechanic

 fermentationist

health coach

© 2017 - 2019 Rock the Biome, LLC
 

 Disclaimer: The information on this website is for informational purposes only and is not intended as medical advice. Check with your doctor before making changes to your diet or medications.

 

Ferments Currently Available for Purchase

(in metro Phoenix, AZ)

 

Water Kefir 

Water kefir is a wonderful probiotic drink which, like milk kefir, contains beneficial bacteria as well as beneficial yeasts (so overlooked and so vital for optimal health!), and without the vinegary taste of kombucha. Please allow 2-5 days for your order to be ready; sometimes there is a waiting list. If you would like to taste certain flavors, let us know and you can stop by for a tasting (northeast Chandler).

All ingredients in our water kefirs are organically grown and purchased from reliable sources, locally grown when possible. We ferment with organic cane sugar and organic coconut palm sugar (tiny amount). The sugar is consumed during fermentation, however, there is no way for us to measure whether  any may be left in the end product. 

Email to order or order here (and view in-stock deliciousness)

Bacteria/yeasts found in water kefir:

 

Dominant species:

 

Leuconostoc mesenteroides

Lc. citreum [4]

Lactobacillus casei/paracasei

Lb. brevis

Lb. harbinensis

Lb. hilgardii

Lb. hordei/mali

Lb. nagelii/ghanensis

Lb. rhamnosus

Bifidobacterium psychraerophilum

Bifidobacterium aquikefiri [5]

B. crudilactis

Saccharomyces cerevisiae

Dekkera bruxellensis [1]

Other species: 

Lactobacillus galactose
Lb. casei subsp. Ramos
Lb. casei subsp. tolerant
Lactobacillus brevis
Lb. coraciiform subsp. torquens
Lb. fructose
Lb. hilarities [2]
Lb. homophobia [2]
Lb. plantarum
Lb. pseudo plantarum
Lb. admonishes
Lactobacillus casei subsp.casei
Streptococcus cremeris
Str. faecalis
Str. lactis

Pediococcus damnosus

Sacc. florentinus
Sacc. pretoriensis
Candida valida
C. lambica
Kloeckera apiculata

Lachancea fermentati [3]
Hansenula yalbensis

Zygotorulaspora florentina [3]

Species vary in different grains. Without (extremely) pricey lab testing, it's not possible to know what species each individual family of grains have, but all families have beneficial species. 

Species without references were taken from the Fermentation Certification Course that i attended, many of which can also  be found here

Why Drink Kefir?

Kefirs are found to cause apoptosis (death) of cancer cells.

Kefir helps reverse metabolic syndrome.

Water kefir inhibits certain breast cancer cells and keeps it from metastasizing

Kefir helps reduce anxiety and cognition impairments from nicotine withdrawals. 

Kefir contains the mighty bifidobacteria which performs a number of roles including: "the production and/or liberation of B vitamins, antioxidants, polyphenols, and conjugated linoleic acids; maturation of the immune system during early life and preservation of immune homeostasis during life; preservation of gut barrier functions and protection against pathogens by producing bacteriocins, decreasing luminal pH by the production of acids, and blocking the adhesion of pathogens to the intestinal mucosa."

Probiotics consumed in fermented foods and beverage are found to inoculate the gut far better than lab-grown probiotic pill supplements. 

Fermented foods are considered more beneficial than probiotic pills for many other reasons

Probiotic diversity is key to good health.

Water kefir is delicious! 

Jun (the Champagne of Kombucha)

Some of my fellow ferment fans are surprised when i admit that i use to not like kombucha (but adore it now!), but others admit (with an elated show of solidarity - "i am not alone!") that they are not members of that nowadays very popular fanclub, either. However, being a fan of microbial diversity, i do find myself drawn to ferments that contain both beneficial bacteria and yeasts (hence my love affair with the kefir cousins). Also being a fan of honey and its many benefits and nutritive elements (including yeasts, bacteria, vitamins, amino acids, minerals and antioxidants), jun seems a logical addition to my ferment family offering. 

What is jun? Jun is a light, effervescent fermented drink similar to kombucha but made with green tea and raw honey instead of black tea and cane sugar. It contains slightly more alcohol than kombucha, as well. (Just as a note, ripe bananas contain alcohol as well). I especially enjoy drinking Jun with protein meals, as it aids in digestion. 

Ignore the Water Kefir label on the bottle to the right; that is indeed Jun: Papaya-Pineapple and Pomegranate in its second fermentation peeking out from behind.

Note: Jun is unavailable until further notice. Sorry for the inconvenience! 

 

Raw Milk Kefir 

Milk kefir was the ultimate life-changer for me. Since i started drinking a glass every night before bed, i sleep deeper, have more energy throughout the day, my skins glows, the last traces of symptoms of gut dysbiosis were tamed, and i feel light and vibrant. 

Milk kefir is pleasantly sour and can be sweetened at home with your favorite sweetener. I recommend Coco Monkey, or a small amount of maple syrup.

Raw milk kefir:

1 pint   -  $5

1 quart - $9

 

I make my milk kefir using real, live

kefir grains (little SCOBYs), NOT 

powdered starter culture. There's a

huge difference; kefir from a starter

culture is not considered true kefir

and does not contain the same

probiotics as true grain-fermented kefir. 

 

Sauerkraut / Pickled Veg

I see a lot of ferment recipes on the interwebs with instructions to ferment for only 3 days. This short fermentation time is cheating you out of a plethora of benefits, like a full-range and abundance of beneficial bacteria (bacteria diversity is extremely low the first 3 days of fermentation) and higher lactic acid levels -- all the good stuff for infusing the gut with health-promoting bacteria and their metabolites, and fully developed flavor. My ferments are all full 3-4 week ferments  in a temperature-controlled environment. I don't skimp on time to make more money. I stand by my commitment to produce ferments worthy of being called healing, functional foods. For a great but easy-to-understand piece on kraut fermentation, click here

All ingredients are organically grown (the only exception is the fish sauce in the kimchi/bokchi, which is ecologically harvested and clean processed with no artificial or sketchy ingredients), locally sourced when possible. Prices fluctuate slightly dependent upon my cost at the time i purchase the veggies. 

See what's currently available!

Bacteria found in unheated, fermented kraut / pickles: 

Primary cultures [1]:

Leuconostoc mesenteroides

Leuconostoc citreum

Leuconostoc argentinum

Leuconostoc fallax

Lactobacillus brevis

Lactobacillus plantarum

Lactobacillus paraplantarum

Lactobacillus coryniformis

Pediococcus pentosaceus

Weissella

Particular to cabbage fermentation [1]:

Lactobacillus curvatus

Lactobacillus sakei

Lactococcus lactis subsp. lactis

Leuconostoc fallax