What is Kombucha?

In a nutshell, kombucha is fermented tea. The traditional method of making kombucha – which we follow at Remedy – involves a natural fermentation of sweet tea, wild healthy bacteria and yeasts.

How is Remedy Kombucha Made?

Remedy Kombucha is made the old school way: in small batches, long aged brews for 30 days. The result is the tastiest kombucha going around, all natural and bursting with live cultures, organic acids and antioxidants with no sugar, naturally.

HEALTHY ORGANIC ACIDS: THE TOP 5 BENEFITS

Short chain fatty acids (SFCA) are produced during the natural fermentation or brewing process of making kombucha. You probably aren’t prepared for the words “acid” or “fatty” to be good, but trust us these little treasures are a powerhouse of goodness.

Without getting too technical or scientific, organic acids can help to:

• Regulate appetite

• Prevent the overgrowth of bad pathogenic

bacteria.

• Provide an energy source for the good

bacteria in your gut.

• Stabilise blood sugar levels.

• Regulate cholesterol.

NATURALLY FREE FROM SUGAR

In addition to the good stuff that IS in Remedy Kombucha, the other benefit comes from what’s NOT in it, and that’s sugar!

The negative health effects of too much sugar are pretty clear; from really basic and fairly immediate affects like weight gain, through to major risks such as diabetes, heart disease.

The beauty of Remedy is that although sugar goes into the initial brew, it gets eaten up by the live cultures during fermentation to produce those amazing organic acids we keep raving about. Remedy brews out ALL of the sugar, and we test every batch to make sure.