FAQ
Welcome!
I did my best to answer most of the frequently asked questions about Miki below. If you have further questions, please feel free to reach out to me!
Start here
1. When you get home with your Miki, open the lid and loosely cover to allow it to breathe. If kept sealed too long, it can build up pressure inside and overflow or can get alcoholic.
2. Keep it refrigerated with a loose cover or cheese cloth on the top. It shouldn't go bad if left at room temperature. It will accelerate fermentation, making it go more sour faster.
3. OR freeze if you want to preserve longer and suspend its fermentation.
Enjoy!
For more specific questions and answers, read on.
Frequently
Asked
Questions
1. How long does it last?
Approximately 2 weeks if refrigerated. It will still continue to ferment slowly in the refrigerator and become tangy over time. If it smells or tastes bad, please discard. If kept properly, Miki can last months and years in the refrigerator unless it gets contaminated.
2. How much should I drink a day?
There is no specific recommended dosage since this is not a supplement. You may start with a few tablespoons or half a cup a day. Your body will know how much or when it wants.
3. When is the best time to drink it?
Anytime! I like to take it in the morning. I sometimes take it during the day when I need an energy boost or even before bed to feel relaxed.
4. Can I freeze it?
Yes! If you freeze, it will suspend the activity of the probiotics. It will last much longer without getting sour. Please defrost at room temperature or inside the refrigerator. Do not microwave or use heat to defrost. Probiotics will die beyond 122 degrees (50 celsius).
5. My Miki overflowed from the jar.
It can happen. That is why Miki should only be filled up to half or 2/3 of the container. Miki needs to breathe. If you keep the lid tightly sealed, pressure can build up inside the jar, and pop when it wants to. To prevent this, please loosen the lid at all times inside the refrigerator and stir once in a while to let the air out. Exposing Miki to air will also prevent alcoholic fermentation.
6. How should I drink Miki besides drinking straight?
You can eat/drink Miki like yogurt. Put it in your smoothie, eat it with fruit, make yogurt, use it in your baking or cooking (soup, dressing, etc). The Possibilities are endless! Be creative! When you use heat, the enzymes and probiotics in Miki will die. However, it will still feed the good bacteria in your gut.
If you'd like to learn various recipes and uses of Miki, check out the upcoming classes with Tomoko.
7. Is it safe for pregnant women, elderly people, and children?
Miki is considered safe for people of all ages, and is recommended especially in times when you need extra energy for performance or recovery. It is gluten-free & plant-based and is gentle to digest. Everyone is different. Please listen to your own body.