REBOOT.
REBOOT.
Living food, in season
More ways to keep your gut alive and well fed. Seasonal Jamaican fruit folded into kefir and kefir yogurt, plus two new ferments for the table: Reboot Kimchi and Reboot Sauerkraut.
Every line is built on the same idea as REBOOT Gold: living cultures, real food, and honest science. Here is what is on the way, and why it is good for you.
See what's coming ↓Four new lines
Four ferments, each with its own role at your table. All rooted in live cultures and real food.
Your living kefir, infused with fruit that is in season right now in Jamaica. When the mango is at its peak, that is what goes in. When the lychee comes, that is what you taste.
Thicker, spoonable kefir with real chunks of local seasonal fruit. The same live cultures, a richer texture, and fruit you can see and taste.
Our take on the Korean live-cultured cabbage ferment, made with Jamaican cabbage and local heat. Crisp, sour, alive, and built for the plate.
Slow salt-lacto-fermented cabbage, Caribbean seasoned. A simple living side that keeps for weeks and brings live cultures to every meal.
Kimchi and sauerkraut are not traditional Jamaican foods. We make them here with local cabbage and produce, as honest local ferments. That transparency is part of how we work.
Grown here, in season
Our fruit kefir and kefir yogurt follow what is ripe. This is when the local harvest peaks, so you know what to expect in your cup through the year. (Some fruits crop more than once, so they show up in more than one window.)
| Month | Peak local fruit |
|---|---|
| January | Naseberry (sapodilla), star apple, orange, tangerine, custard apple/sweetsop, avocado (main Nov-Feb peak), star fruit, tamarind (late dry season). |
| February | Naseberry, star apple, orange, tangerine, custard apple/sweetsop, avocado (peak), star fruit. |
| March | Naseberry, star apple, orange, tangerine, custard apple/sweetsop, avocado (peak tails), star fruit. |
| April | Naseberry (through Jun), star apple, orange, star fruit. Avocado carries a secondary crop this month. |
| May | Naseberry (through Jun), mango (season opens), custard apple/sweetsop (secondary May-Jul), otaheite apple (opens), jackfruit (peak). |
| June | Mango, lychee (opens), guinep (opens), pineapple (summer peak), star fruit, otaheite apple, jackfruit. |
| July | Mango, lychee, guinep, pineapple (peak), otaheite apple, custard apple/sweetsop (secondary), jackfruit, star fruit. |
| August | Mango (tails, some to Sep), guava (opens), june plum/ambarella (opens), pineapple (peak), guinep (through Aug), otaheite apple (through Aug), jackfruit, star fruit. |
| September | Guava, june plum/ambarella, mango (sporadic late crop), jackfruit, star fruit. |
| October | Guava, june plum/ambarella, jackfruit, star fruit, tamarind (late dry season). |
| November | Guava (through Nov), june plum/ambarella (through Nov), pineapple (Dec-Jan opens), avocado (main peak opens), star fruit, jackfruit, tamarind. |
| December | Pineapple (Dec-Jan peak), orange (opens), tangerine (opens), custard apple/sweetsop (opens), star apple (opens), avocado (peak), star fruit (closes), jackfruit, tamarind. |
| Year-round | Banana, papaya, coconut, soursop, passion fruit, hog plum, pineapple, avocado, jackfruit. Available in most months, with the peaks noted above. |
Guide only. Jamaica's climate gives many fruits more than one crop a year, and weather shifts the windows. Banana, papaya, coconut, and soursop are available in most months.
The honest science
The research behind each line. Tags show how strong the evidence is: Strong many human trials or reviews, Moderate supported but with caveats, Mixed promising, not yet proven.
Fruit eaten close to its harvest-ripe peak keeps more vitamin C than fruit held long in storage or transit. For some fruits, polyphenols keep rising as they ripen (Li 2017; Anton 2017; Agronomy 2025).
About 36 mg vitamin C and meaningful provitamin A carotenoids per 100 g on average (USDA; Lima 2020). A bright, antioxidant carry-over into kefir.
Roughly 71 to 72 mg vitamin C per 100 g, near a full day's need in a small serving (Kilari 2016). The red skin holds anthocyanins; the white aril is the C source.
Modest in vitamin C, but a real source of fiber and potassium (PMC6339770). Good body for a chunky yogurt.
Monounsaturated fat, fiber, potassium, and folate (Harvard; Dreher 2013). Creamy and filling in kefir yogurt.
Fruit fiber and polyphenols feed beneficial gut bacteria; kefir brings live cultures. Together they are a plausible, mechanistically supported synbiotic, though no trial has tested this exact Jamaican pairing (Alves-Santos 2020; Parhi 2024).
Kefir grains host lactic-acid bacteria, acetic bacteria, and 20+ yeasts, versus yogurt's two starters (Prado 2015). More microbial variety in the cup.
Live-culture fermented milk improves lactose digestion and tolerance versus plain milk (Savaiano 2021; Hertzler 2003). Kefir specifically helped in a dedicated RCT.
Complete protein and bioavailable calcium from milk, supporting muscle and bone (Savaiano 2021).
Fermented dairy is linked to more beneficial Lactobacillus and Bifidobacterium in the gut (Veiga 2015; Aslam 2020).
Yogurt and kefir link to better glycemic and blood-lipid markers in reviews, but effects are modest and inconsistent. Part of a balanced diet, not a treatment (Kairey 2023 review).
Both are salt-lacto-fermented cabbage carrying diverse beneficial bacteria (Song 2023; Nielsen 2018).
Randomized trials report lower LDL, higher HDL, and better triglycerides with kimchi (Choi 2013; Lee 2024).
A 90-person RCT found kimchi eased typical IBS symptoms and lifted beneficial bacteria (Kim 2022).
Fermentation without heavy desalting retains vitamin C and cabbage glucosinolate compounds (Nutrients 2021; Peñas 2010).
A 2025 crossover trial found regular sauerkraut shifted gut bacteria and raised short-chain fatty acids (Schropp 2025). A small IBS pilot was positive but underpowered (Nielsen 2018).
Encouraging signals for weight and metabolic markers, mostly from Korean cohorts. We will not promise weight loss (Lee 2011; BMJ Open 2024).
Educational only. REBOOT foods are not intended to diagnose, treat, cure, or prevent any disease. The fruit plus kefir pairing is a designed synbiotic, not a clinically proven therapy.
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