How is kombucha made?

Kombucha is made through adding a symbiotic culture of bacteria and yeast (otherwise known as a SCOBY) to tea, raw cane sugar and filtered water.  The combination of these elements triggers the fermentation process, metabolising the sugars into a unique range of health-giving enzymes, probiotics and antioxidants. 
 

is kombucha good for me and why?

Yes! Kombucha's fermentation process creates an assortment of naturally occurring antioxidants, probiotics and detoxifying acids. The probiotics found in kombucha are essential not only to digestion but to general health and wellbeing, by helping to restore and maintain balance in the body's internal ecosystem. 

Kombucha doesn't cure specific ailments, rather it gives the whole body the opportunity to return to balance, promoting overall well-being. Its benefits include:

1) Supports digestive function: Kombucha helps heal and balance gastric and digestive functions, which in turn enhances nutrient absorption and assimilation as well as repopulating the gut with healthy bacteria (probiotics) that aids elimination.

2) Enhances detoxification systems: Acids formed during fermentation, are known to enhance the body’s detoxification functions. Effectively, these acids help bind up toxic matter, enabling the body to better rid itself of toxins. This, in turn, also boosts the body’s natural defences and helps boost the immune system.

3) Antioxidants: Antioxidants counteract and protect the body against oxidative stress caused by free radicals. An important approach to protect the body from free radical damage (oxidative stress) is using antioxidant- rich products in everyday life. 

4) Energising properties : Substances formed during the fermentation process naturally enhance absorption of dietary iron, which in turn can help increase energy production.

 

what is floating around in my kombucha?

During the fermentation process, and even during the bottling process, the bacteria in the kombucha continues to flourish. This shows your kombucha is alive!!! What you may see is part of a kombucha culture and because we don't pasteurise our kombucha, these remain in our final product, you can drink or discard these if you prefer, but drinking them is so beneficial as these are full of health promoting probiotics!

 

how much kombucha should i drink?

If it's your first time drinking kombucha we recommend drinking one of our 250ml bottles a day. We like it best on an empty stomach to kick-start our day. Drinking too much kombucha straight away can lead to an overactive GI which may mean some stirring in your stomach. Once you’re a seasoned pro however, your body will be able to handle higher quantities. Care and common sense needs to be taken into consideration if you are pregnant, breastfeeding or giving this elixir to a small child. We always recommend you consult your health care physician before making any changes to your diet.

 

How should I store and serve my kombucha?

Because our kombucha is unpasteurised, it is living and biologically active. Yeasts are temperature sensitive and if exposed to warm or hot temperatures, the fermentation process continues and carbon dioxide will build up quickly resulting in excess carbonation. That's why it's best to keep your kombucha in the fridge, because the yeast will be less active and it's important too, to ensure that the quality of our kombucha remains consistent and compliant. It also tastes better too, we like it over a glass of ice or as a mixer. For example, take a look at some kombucha cocktail recipe ideas over on the blog. 

 

what is fermentation?

Fermentation is a metabolic process that converts sugar to acids, gases or alcohol. It usually happens in oxygen-free conditions, creating desirable microorganisms which often carry incredible health benefits. Besides kombucha, other fermented foods include soy sauce, tempeh, miso, some cheeses, kimchi, sauerkraut and vinegar.
 

why is your kombucha unpasteurised?

Kombucha is rich in naturally-occurring probiotics, enzymes and beneficial antioxidants. We do not pasteurise because doing so would kill the good stuff that makes kombucha so unique and beneficial!
 

how much sugar is in a bottle of kombucha?

The fermentation that kombucha undergoes requires sugar to ‘feed’ the SCOBY. This sugar is mostly eaten up by the fermentation process, leaving less than 5 grams of sugar per 100ml.

does kombucha contain alcohol?

A small amount is produced as a by-product of the fermentation process, but we make sure all our brews are below 0.5% in trace alcohol. We would however, advise pregnant women and those with healthcare concerns to consult their GP about whether they can drink kombucha. Please be aware that your kombucha needs to be stored in the fridge to ensure the alcohol level remains stable - kombucha is a living drink, so fermentation will continue if kombucha isn’t kept chilled!


 

The above questions/answers are facts based on research; we're not making any unsubstantiated health claims. But we don't wish to diagnose, treat, or cure any disease with this information.  Please read through the following research to find out more about the health claims of kombucha, and the research that is currently being undertaken.
 

How can i find out more?

Here are a few good places to start:

Mary Ann Liebert, Inc., and Korean Society of Food Science and Nutrition (2014) Current Evidence on Physiological Activity and Expected Health Effects of Kombucha Fermented Beverage. https://www.ncbi.nlm.nih.gov/pubmed/24192111

Frank, Gunther, "Kombucha: Healthy Beverage and Natural Remedy from the Far East".

Roussin, Michael, "Analyses of Kombucha Ferments".

Further reading and links to kombucha research.