James’s drink takes off with fizz

James’s drink takes off with fizz

This series of profiles on local businesses is supported by Land Matters and Pritchard Civil.

When a drink fizzes, it’s going to be through force carbonating or through active probiotics. In the case of Gratitude’s kefir health drink, it’s the probiotic cultures doing the work.

“Our lemon and ginger kefir has up to 56 strains of  active cultures,” says Gratitude’s James Michael. “Probiotic yoghurts have two.”

Kefir is a Turkish word that means “feel good”. And that’s exactly what James says his kefir – made in Riverbank Road, Ōtaki – does for drinkers.

Ten years ago James was debilitated by chronic fatigue, and getting ill regularly. A friend gave him a kefir drink to try.

“I was amazed at how good it made me feel, almost straight away. Within 12 months my immune system had transformed. I had energy again, and I wasn’t getting sick all the time.”

The citric acid in lemons is said to enhance liver function and flush out toxins. Ginger is believed to support detoxification by promoting circulation and digestion – the two ingredients reputedly helping users to feel rejuvenated and energised.

James started making kefir himself, firstly to provide himself with his own supply, and then realising he should try to help other people by making it available commercially.

Because of its natural fizz, it took about three years of experimentation before he got it right.

He talked to Coral Tree Organics in Riverbank Road, well known as a producer of organic apple cider vinegar. Soon he was renting space at Coral Tree, occasionally picking their brains as the Gratitude business started to take shape.

James is clearly proud of his kefir product. He enthuses about the hours he puts into hand-cutting organic lemons grown locally and fresh, spray-free ginger from Fiji.

The resulting brew is slowly fermented – for up to four weeks – to draw out the sugars and ensure stability.

“You can’t rush these things,” he says. “You’ve got to let nature do its thing.”

Nature certainly goes to work with the kefir “fizz”. With no carbonating and no pasteurising, it’s the “live” probiotics that provide the kick and the surprisingly strong fizz on opening.  James says the genuine brew starts off slow and then gets more fizz the older it gets.

James’s kefir is stocked at New World Ōtaki and seven other New World stores, at the Hori Kawhe in Ōtaki Beach, plus Moore Wilson’s and Commonsense Organics, where it features as one of the top selling health drinks.

So why call the company Gratitude?

“I think gratitude is an important part of life,” James says. “There are so many things we can all be grateful about, especially our well-being.

“And it feels good to take time to be grateful for the little things in life, like a beautiful drink, a walk on Otaki beach or time with family and friends.  That’s where the ‘feel good’ of kefir and gratitude merge.  So, the name Gratitude works with us.”

The “us” is James and wife Careoline, who operates Organic Wealth. Careoline does waste audits and carbon reports, collects food waste in Otaki for community composting, and provides waste minimisation services for events such as the Ōtaki Kite Festival.

While Gratitude doesn’t have its own retail outlet, James is happy to deliver free in the Ōtaki area.

Call James on 021 775 491 or email james@organicwealth.nz See www.gratitude.nz