THE TRUTH ABOUT KOMBUCHA
straight from our friends at Remedy Kombucha!
Contrary to those who might try to tell you it’s some hipster fad, kombucha has been around for yonks. Like, thousands of years-type yonks. However, with this history comes a fair bit of mystery… and a whole lotta myths.
Fear not, truth seekers! We here at Remedy have done the hard yards to gain the deepest possible understanding of the golden liquid goodness that is kombucha better than anyone. And we’re here to set the record straight. That’s right. We’re going to drop some truth bombs on ya.
Truth bomb #1: You can drink as much as you damn well please
Well, we can tell you now the team at Remedy Kombucha have given this challenge a fair crack.
Sure, everyone’s bodies are different. Which is why our best advice on how much to drink is to go hard on the puns and say, “trust your gut”, as with anything you put into your body. We do recommend incorporating kombucha into your daily diet, but we don’t believe in a one-size-fits-all prescription for how much.
From a health perspective, there is one thing to watch-out for. Check the sugar content before you go chugging too many down. Remedy naturally contains no sugar, so you don’t have to worry with our booch, but this isn’t the case for all kombucha. Which brings us to…
Truth bomb #2: Not all kombucha is created equal
Given the whole been-around-forevs-yet-also-not-really situation, one of the biggest misconceptions for people just discovering kombucha is that it’s all the same.
Think of it this way. Would you lump an instant coffee into the same boat as a single origin pour-over made in one of Melbourne’s finest cafes by a barista with such concentration you’d think their life depended on it? No way José! Same goes for kombucha.
We can’t speak for other kombucha, but we can assure you that at Remedy, we use the best ingredients and long-age brew in small batches to make a kombucha that’s both tasty and good for you, packed full of goodness and naturally free from sugar.
Truth bomb #3: Not all live, raw kombucha needs to be kept in the fridge
This one’s not completely straightforward. Once again, it’s important to firstly know that not all kombucha is created equal.
When it comes to Remedy, we know our kombucha is a-ok out of the fridge because we’ve brewed out all of the sugar and done the hard yards with comprehensive shelf life testing that shows our live cultures are safe, happy and super healthy both in and out of the fridge.
However, this is not the case for all kombucha. If kombucha is raw, live and unpasteurised and still contains sugar (not Remedy!), then it could referment if left out of the fridge (= exploding bottles and/or boozy booch).
When it comes to Remedy Kombucha, ALL of the sugar is brewed out during our small batch, long-aged fermentation process. Leaving none in the bottle. De nada. Zilch. Which means there’s no risk of refermentation.
Truth bomb #4: Good bacteria won’t turn bad in our booch
The good bacteria that works its magic in Remedy Kombucha is 100% safe – this applies in or out of the fridge (see truth bomb #3).
There is never any risk of the good bacteria in our kombucha turning bad, it just won’t happen. Our live culture thrives in our low pH fermented tea environment and it inhibits the growth of bad bacteria. Because, science.
Truth bomb #5: Live cultures don’t need sugar to survive in kombucha
Warning science nerd info ahead! The live cultures in every bottle or can of Remedy Kombucha are extremely strong, healthy and happy. This is because we follow an old-school, long-aged brewing process using a relative of the same live culture that our fearless founders Sarah and Emmet started with on their kitchen bench.
Sugar is an essential initial ingredient in kombucha. However, during our long-aged brewing process, the live culture eats up all the sugar to create energy for itself (and healthy organic acids for us!). This energy keeps our live cultures perfectly happy in the bottle without sugar, which has been fully consumed during the brewing process.
Our testing has shown the live cultures survive right throughout shelf life, in or out of the fridge.