Spring Specials | 3L Kilner Jar & Kefir Culture Starter
Light, fizzy, dairy-free kefir. Made in your own kitchen.
$68 $96.95 · Save $28.95 · Spring Specials end 2 December
✅ Makes up to 10 litres. Keep a cup from each batch to start the next
✅ 27 billion live cells per cup
✅ Doubles as a quick starter for fermenting fruit and veg
✅ Includes Kirsty's go-to Kilner 3L jar
What's inside
Our cultures are specifically formulated to contain a therapeutic dose of probiotics.
Easy as 1, 2, 3
- Pour the starter into 2 litres of Cocobella coconut water in your clean Kilner jar.
- Leave it on your benchtop for 24 to 48 hours.
- Refrigerate, sip daily, and keep a cup aside to start your next batch.
💬 Kirsty's tip: “Serve it in a wine glass over ice. It feels like a treat!”
Recipes to try this week
Once your kefir is bubbling, use it to make these. Tap a photo for the full recipe on our blog:
Raspberry, Passionfruit & Kefir Ice-Blocks
Fizzy Fermented Fruits
Carrot, Orange & Ginger Kvass
Probiotic Fruit Leathers
👉 Browse more fermenting recipes on our blog
What our community says
“I love having the Coconut Kefir as a bubbly summer drink that still feels special without being loaded with sugar. I even serve it in a wine glass when friends are over so I can enjoy something fun and delicious too.”
— Megan, Victoria
“I can't believe I built it up to be such a big deal making the Kultured Wellness Coconut Kefir. It was honestly as simple as adding the starter and coconut water into a jar and letting it ferment. Who would have thought it could be that easy?”
— Lisa, South Australia
“I'm so surprised at how effective the Coconut Kefir is for fermenting fruits and vegetables. It makes creating fermented foods so quick and easy. I don't have to wait six to eight weeks anymore.”
— Sharon, Northern Territory
“Works well and tastes great!”
— Elizabeth G., verified buyer
Never fermented before? Follow our kefir video tutorial, and if your first ferment doesn't take, our Culture Starter Guarantee has you covered.
Our cultures are handmade in small batches, and live cultures post on Mondays so they never sit in the post over a weekend.
