Kom-what-cha?

What even is kombucha?

In a nutshell, kombucha (often lovingly referred to as “booch”) is a fermented drink that is damn tasty and actually healthy. The traditional method of making kombucha – which we follow at Remedy – involves a natural fermentation of sweet tea, wild healthy bacteria and yeasts.

The result is a tasty drink with sweet and sour flavours that contains  healthy, living bacteria and organic acids that are good for your gut and overall wellbeing.

Following an age-old recipe, we begin by brewing organic green and black tea which are rich in healthy antioxidants called polyphenols, and add this to our live, raw kombucha culture. The powerful polyphenols found in tea scavenge for cell damaging free radicals in your body and work on detoxifying them. They are the best part of tea, and we only use the finest quality tea with high levels of polyphenols in our brews.

Our wild, live culture of yeast and bacteria are the workhorse of our brews. There are several stages of this natural fermentation process, conducted by many different organisms. Yeast of the Saccharomyces genus and bacteria from Acetobacter and Gluconobacter species are just some of the major contributors. During the fermentation, our bacteria produce short chain fatty acids (SCFAs). These are the same acids produced by the healthy bacteria in your gut, supporting your immune system, metabolism and overall health. Some of the specific actions of these SCFAs in your body are to:

  • Lower the pH of the gut environment, which can prevent overgrowth by pH sensitive pathogenic bacteria like Enterobacteriaceace and Clostridia.
  • Provide an energy source for the probiotic bacteria in your gut.
  • Increase fatty acid oxidation in multiple tissues and decrease fat storage in white adipose tissue.
  • Beneficially affect glucose metabolism by normalising plasma glucose levels and increasing glucose handling.
  • Help to regulate cholesterol.

Our fermentations are small batch and long aged, which means we ensure that all of the sugar is consumed. Remedy is the only kombucha to have the official tick of approval from I Quit Sugar. In fact, all products developed by Remedy will proudly display this recommendation from I Quit Sugar.

We don’t filter or pasteurise our kombucha so the Symbiotic Community of Bacteria and Yeast (SCOBY) that we have re-pitched over many thousands of generations is in every bottle. Our in-house laboratory, managed by a fermentation scientist, have conducted extensive microbial testing to ensure it stays alive right through shelf life. As well as increasing the diversity of your gut flora, our live culture can also have a prebiotic effect, providing a food source for your gut bacteria.

And the main reason to drink Remedy Kombucha? It tastes great. We use only the finest quality organic and natural ingredients to produce flavour combinations we are proud of.

Before you go passing it off as a fad, you should know that people around the world have been making and enjoying kombucha for thousands of years, particularly throughout Eastern Europe and Asia. Ask around. We bet you’ll find someone who’ll tell you that their Grandma or Dad has been brewing their own booch forever!