Tag: Kefir carbonation

According to probiotic experts, fizz is a natural byproduct of the fermentation process, caused by beneficial yeasts producing carbon dioxide. A lack of carbonation is a common issue for home brewers, and if you're asking, 'why is my kefir not fizzy?', the problem often lies with your fermentation method, ingredients, or grain health.

A distinct trait of traditionally made kefir is the production of carbon dioxide by the living cultures, which can result in a slight fizz when the container is opened. So, can I drink fizzy kefir? The effervescence you observe is typically a sign of a healthy, active batch, and it is perfectly safe to consume.