HOW WE BREW OUR BOOCH

When brewing Remedy Kombucha, raw organic sugar is used as a key starter ingredient acting as food for the all important live cultures. During our 30-day long aged brewing process, all of this sugar is converted into healthy organic acids leaving no sugar (and we test each batch to make sure of it).

All of our drinks are non-alcoholic. When it comes to Remedy Kombucha, a trace amount of alcohol can be produced during the natural fermentation process. We thoroughly test each and every batch to ensure that this does not go above 0.5% as per national standards for non-alcoholic drinks.

Our kombucha is best served chilled but they are a-ok if they are stored out of the fridge. This is because Remedy Kombucha naturally contains no sugar and our live cultures are super healthy, strong and happy. No sugar means there’s no risk of refermentation. Healthy, strong, happy live cultures mean they stay alive throughout shelf life. It’s a myth that all live cultures need to be refrigerated at all times – fermentation does happen in a warm environment, after all!

Have no fear! Strands or small pieces of our live kombucha SCOBY or ‘mother’ may appear in the bottle. While they may seem weird the first time you see them, rest assured these are signs of a natural, healthy kombucha that is unpasteurised and full of goodness. They are perfectly normal and safe. In fact, it’s a good sign of a very healthy kombucha!

Trust your gut on what feels right for you. We recommend making it a daily habit but we don’t believe in a one-size-fits-all prescription for how much. Some people like to have one a day, others (like many in the Remedy team) have one with every meal!

Absolutely. Pregnant and breastfeeding mothers have been safely consuming fermented food and drinks for thousands of years. This includes kombucha. We test each and every batch to ensure it meets the highest food safety standards.