Our kefir and kombucha fermentation process has been refined over 15 years of dedicated research and development. Through careful, controlled fermentation, each ingredient is awakened to its full potential, delivering the natural vitality your customers are looking for.
We work closely with all our ingredient suppliers who produce directly for us. All our ingredients are organically certified and harvested fresh for our fermentation. Each batch is personally quality assured by Hercules, our Chief Fermentation Scientist.
Our proprietary fermentation begins by creating two separate inocula, one using our dedicated water kefir grains, and one from our dedicated kombucha scoby. Both inocula are cultured over 6 days until fully activated and primed ready for stage 2
Once both inocula are active, we combine them with our freshly milled ingredients for a controlled fermentation of 10–14 days. Every batch is monitored daily against defined parameters until it reaches its target profile.
With fermentation complete, each batch undergoes three days of ‘raw’ freeze-drying. This concentrates the material into a fine powder while preserving the delicate actives, enzymes and living microbes the fermentation has created.
A list of the microbes we ferment with that can also act as probiotics = 140 species (130 bacteria, 10 yeasts)
This website is for business to business and educational use only. The information herein is not intended to aid the diagnosis, treatment or prevention of any disease.
Hercules is a highly experienced biochemist and university professor specialising in fermentation practices. He oversees production at Ferment Alchemy’s Brazilian facility and works closely with Graham on the development of new ingredients. Hercules also oversees research programmes in collaboration with local universities and the innovation park, supporting Ferment Alchemy’s continued scientific progress.
Graham is a nutritional therapist, international educator, and researcher with decades of experience working with traditional plant medicines. Combining traditional knowledge with modern nutritional science, Graham leads Ferment Alchemy’s research and development, helping to create specialised fermented ingredients with a focus on quality, innovation, and efficacy.