Goes without saying, the team at Remedy LOVE kombucha. To help spread the love, we created a little kombucha school video series to give everyone else the lowdown on what's to love about it!Read More
What the heck are organic acids?
Shakin' up the fizzy drinks industry for good is what we do best at Remedy! The way we do this is by brewing drinks the ol' school way, following age-old fermenting traditions with all the naturally occurring benefits of live cultures and organic acids in our brews. But, what the heck are organic acids?
Don't fret. Many people don't know what organic acids are or have even heard of them before.
What are organic acids?
When brewin' Remedy, it’s not just magic that leads to a delicious drink with no sugar naturally, but fermentation science! You see, the live culture is what consumes all the sugar, but in the process it doesn’t just disappear, it gets converted into healthy organic acids, also known as short-chain fatty acids, the very same kind produced by our own gut bacteria to aid important body processes.
Organic acids can potentially help to:
- Provide an energy source for the good bacteria in your gut
- Regulate appetite
- Stabilise blood sugar levels
- Regulate cholesterol
- Prevent overgrowth of bad bugs in your gut.
What organic acids will you find in a Remedy Kombucha?
In every 330ml of Remedy Kombucha, you will enjoy 0.7g of naturally occurring organic acid.
How can you tell if your kombucha is chock-full of organic acids?
First of all, taste. The organic acid is what gives Remedy bevvies that subtle tang and good-for-you-but-still-so-damn-tasty flavour. Watch out for any kombucha or other drink that claims to be fermented without some tang - that's how you know they're brewin' the old school way, and you're gettin' the goodness of organic acids.
What are tea polyphenols and why should I care?
Everyone knows that a cup of green tea is good for you, right? (Just ask your gran). Well, the reason for this is all of the healthy antioxidants that are naturally occurring in tea, both green and black. Tea antioxidants, otherwise known as polyphenols, help your body fight illness.
In kombucha makin’, the first and very important step at Remedy is to brew a VERY big pot of tea. That’s where these mighty tea polyphenols come in! They’re the REAL lesser-known powerhouse of a good kombucha.
Polyphenols known as antioxidants are naturally found in tea. In science-speak, antioxidants have been found to scavenge for free radicals in the body and prevent them from causing cell damage. Now you’re listening.
How many tea polyphenols does a Remedy Kombucha contain?
In every 330mls of Remedy Kombucha, you will enjoy 83mg of tea polyphenols!
Are all teas polyphenols equal?
No. Some tea blends have less or more polyphenols depending on quality, and this can even be impacted by what season the tea was harvested!
Polyphenols also vary on the tea type (i.e green, black, oolong, jasmine or hibiscus). Sarah and Emmet (our founders) personally select the highest quality organic tea for our brew. We use a mixture of certified organic green tea for its high polyphenol properties and certified organic black tea for its rich superior taste.
Most importantly, we test every batch of raw tea at Remedy to ensure it meets our high (chock-full) standards of the good polyphenol stuff. We then test each batch for the level of antioxidants at the end of the natural fermentation brew to make sure it meets our top notch standards for goodness. You betcha.
How can you tell if your kombucha is chock-full of tea polyphenols?
First up, when you pour your brew into a glass, you’ll notice it will have a brownish background colour. All tea has this background colour, so watch out if it’s crystal clear. Unfortunately, not everyone is up for making it right, so you may find there’s not much of the right stuff in there at all!
Remedy is the real deal: small batch brewed the old school way, using a live culture that is natural to our drinks. But what are these live cultures? We know they’re good for us, but why should we care? Here’s the live culture lowdown.
What are live cultures?
Live cultures are a form of “good” bacteria, that comes in the form of microbes associated with foods and drinks, often acting as fermentation agents.
What’s so good about live cultures?
Live cultures can potentially support gut health by:
- Increasing the diversity of your gut flora, aka the good bugs that live in your gut to get things working as they should.
- Preventing the growth of bad bugs that can make you sick.
- Supplying billions of microorganisms that are full of vitamins, minerals and fibre, which the healthy bacteria in your gut use as a food source to produce important metabolites for good health.
Remedy live cultures are made right!
Remedy’s live cultures occur naturally and plentifully in our drinks because we brew our kombucha the old school way, from scratch using a live culture that is a descendant of the very first batch our founders Sarah and Emmet made on their kitchen bench.
While some foods and drinks labelled as live cultured or probiotic get that way thanks to dosed or added ingredients, we pride ourselves on the fact that there’s not need for that ‘round here! It’s pretty simple. If you use the right ingredients, brew for the right amount of time (don’t try speed up the process) then you’ll make something damn right and tasty. Kombucha has been around for thousands of years – we keep our recipe and fermentation process traditional, and our kombucha raw and unpasteurised, so you get that authentic and quality live culture goodness inya. Quality over quantity peeps.
What is the live culture count in Remedy Kombucha?
Our live culture count sits at a mighty minimum of 330 million per 330mls of Remedy Kombucha!
How do we know? Well, I’m glad you asked. We test every batch during production to ensure the live cultures stay healthy and strong in every one of our drinks. We also conduct regular shelf life testing to ensure those live cultures are still going strong right through to the end of shelf life. Yep, our team of Remedy have their work reallllllly cut out for them.
What are the specific live cultures/ strains of bacteria in Remedy Kombucha?
Yeast of the Saccharomyces genus and bacteria from Acetobacter and Gluconobacter species are just some of the major contributors behind the magic of fermenting Remedy from sweet tea into liquid gold! Both have been found to have a range of proven health and wellbeing benefits.
How can you tell your kombucha is alive and kickin’?
It’s super simple to test whether your kombucha is alive! Pour it into a glass and let it sit in a warm place for a few days. If you use Remedy Kombucha, a SCOBY (Symbiotic Culture of Bacteria and Yeast aka. ‘the mother’) will form. Yeah huh. Pretty amazing stuff.https://www.youtube.com/watch?v=XpKQHLmd0WU
What are these floaties in Remedy Kombucha?
First up, don’t be alarmed, the floaties you've found are completely safe to consume.
Finding a few strands of the mother culture or SCOBY (which is a symbiotic community of good bacteria and yeast) is normal and a good sign that your kombucha is raw, real, alive and kicking!
Do Remedy drinks contain caffeine?
Remedy Kombucha is brewed using organic tea. During fermentation, the caffeine level naturally reduces to around 10mg per 100ml which is very low.
On the other hand, Remedy Good Energy contains raw green coffee bean to give it an extra caffeine kick.
Remedy Good Energy Blackberry and Kakadu Plum contain around 80mg per 330ml bottle.
There’s no caffeine in Remedy Switchel, Remedy Coconut Water Kefir or the Remedy Soda range.https://www.youtube.com/watch?v=2zVAqb5fuaI
We’ve all been there. That awkward feeling when everyone else is all over something, and you have a-b-s-o-l-u-t-e-l-y no idea what they are on about... kombucha what? You wanna ask, but you know it’s too damn late.
We get it. Which is why we are here with the definitive guide to the question: what on earth IS kombucha?
Remedy Nutritionist, Jacqueline Alwill explains, in a nutshell, kombucha (often lovingly referred to as “booch”) is fermented tea.
The traditional method of making kombucha – which we follow at Remedy – involves a natural fermentation of sweet tea with a live culture. The live culture is known as a SCOBY, which stands for Symbiotic Culture of Bacteria and Yeast.
The result is a sparkling drink with sweet and sour flavours that contains the goodness of live cultures, tea polyphenols and organic acids. Better yet, it’s downright delicious! You can even brew your own booch at home – Remedy recipe here.
Now, before you go passing it off as a fad, you should know that it’s believed that kombucha originated in China around 2000 years ago. People around the world have been making and enjoying kombucha for thousands of years, particularly throughout Eastern Europe and Asia. Find out more about the history of kombucha here.
At Remedy, we make our kombucha according to the same ancient traditions as the origins of kombucha. Long-aged brewed and FULL of the good stuff. In fact, Remedy started out on our founders’ Sarah and Emmet Condon’s kitchen bench, and we are still brewing with the same live culture they first started out with!
Photography by Bec Dickinson.
Do Remedy drinks contain alcohol?
All Remedy drinks are non-alcoholic.
Like many fermented foods and drinks, a trace amount of alcohol can be produced during the natural fermentation process but rest easy because Remedy thoroughly tests each and every batch to ensure their drinks meet the national standards for non-alcoholic drinks (below 0.5%).
There’s no need to be concerned as the trace levels of alcohol are so low, the alcohol doesn’t accumulate in the bloodstream.https://www.youtube.com/watch?v=JHPxEyDrJBo
Can you drink Remedy drinks if you are pregnant or breastfeeding?
You can drink Remedy Kombucha, Switchel and Coconut Water Kefir to your heart and gut’s content!
People around the world have been drinking kombucha and other fermented foods and drinks for thousands of years. Remedy’s co-founder and other members of Team Remedy enjoyed Remedy throughout their pregnancies and while breastfeeding.
As always, have a chat with your friendly health practitioner if in doubt.
There’s loads of different Remedy Drinks for you to choose from but avoid Remedy Good Energy as it contains higher levels of caffeine.https://www.youtube.com/watch?v=1EYWo28F17A
Remedy’s launched a brand spanking new range of live cultured sodas but what’s the difference between Remedy Kombucha and Remedy Sodas you ask?
It all comes down to ingredients.
But first, let’s start with what Remedy Kombucha and Remedy Sodas have in common!
- They don’t contain any sugar (naturally!)
- They’re both made with all natural ingredients
- They’re both chock full of live cultures and organic acids
- They’re organic, raw and unpasteurised
- They’re DAMN TASTY!
What's the diff?
The main difference is in the ingredients used to brew these healthy and tasty, live cultured bevvies.
Thirst up! Let’s take a look at Remedy Kombucha...
Remedy Kombucha is made with a base of sweet tea to which Remedy’s ‘mother culture’ or SCOBY (symbiotic culture of good bacteria and yeast) is added before being fermented over 30 days. This natural fermentation removes all the sugar leaving behind a delicious, refreshing live cultured bevvie chock full of live cultures, organic acids and tea polyphenols. We then add all-natural ingredients for extra flavour.
What about Remedy Sodas then?
Just like Remedy Kombucha, Remedy Sodas are made with real, top notch, all natural ingredients. But Remedy Sodas do NOT contain tea. Rather, they are made by taking high quality organic juices as the base. We then add our a natural live culture starter which kick starts a fermentation process that sees ALL of the natural sugars converted into healthy organic acids. The result is soda made right! Packed full of flavour and goodness with NO SUGAR, naturally!
Still not sure?
So which drink is right for me?
BOTH! If you’re looking for a tangy, sweet and sour flavour profile and want to get a boost of tea polyphenols, plump for a Remedy Kombucha!
Not ready to jump on the booch train or looking for a healthy, live cultured swap for traditional, sugary soft drinks with old school classic flavours? Reach for the right stuff with Remedy Sodas.
Better Homes & Gardens did some booch mythbusting recently with a little friendly expert advice from Remedy Drinks!
And a couple of tips from us:
- Pour some kombucha in a glass and let it sit in a warm place for a few days. If it’s real, a Symbiotic Colony of Bacteria and Yeast should form (a SCOBY).
- The beneficial bacteria and live cultures in kombucha can only be present in the drink if it is raw and unpasteurised.
- Check the label to see how the product is made, real kombucha is brewed over time.
If there's one thing we never get sick of doing around here (aside from making tasty live cultured drinks - duh), it's sharing our love for kombucha, how we make it and why it's so darn good for you.
Which is why we were especially stocked recently to host the team from Channel Nine's Destination Happiness in our Remedy kitchen to give host Angie HIlton a crash course on Kombucha, including a little DIY tutorial, featuring our amazing Remedy Nutritionist, Jacqueline Alwill.
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.
We get a lot of questions. And we love answering them. One of the most common questions revolves around whether Remedy is ok if stored out of the fridge. The short answer is YES! But the same doesn't apply to all raw, unpasteurised kombucha. Wanna know why and how? Read on, friends...
Before we dive into the detail, it’s important to firstly flag that not all kombucha is created equal and so the following only applies to Remedy.
From the ingredients used, brewing method and how long it is brewed for, to the type of live culture used and how much sugar is left, the final product can be quite different in terms of not only the taste and goodness within, but also how it can be stored.
When it comes to Remedy, there are three key factors that contribute not only to us making what we like to think is the tastiest raw, live cultured kombucha going 'round, but also why our kombucha is a-ok out of the fridge, and hence why you will see our 4-packs sold in the soft drink aisle at the supermarket.
1. REMEDY CONTAINS NO SUGAR, NATURALLY
At Remedy, our 30-day long aged small batch fermentation process results in kombucha that contains no sugar, naturally. We test every batch to make sure of it and we are the only kombucha brand to have a tick of approval from I Quit Sugar to back it up.
This is not the case for all kombucha. If a kombucha is raw, live and unpasteurised and still contains sugar or has sugar added (not Remedy!), then it could re-ferment 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 re-fermentation.
2. OUR LIVE CULTURE IS SUPER RIPPED
The live culture we use to make Remedy Kombucha is extremely strong, and healthy.
Every single batch we brew uses a descendant of the first kombucha culture (aka SCOBY) that Sarah and Emmet started out with on their kitchen counter. Over time, thanks to the love and care we give our brewing process (we have been known to hug our small batch pots), this culture has grown incredibly strong, healthy and right at home in our kombucha.
It's a myth that all live cultures need to be kept refrigerated to stay alive. When it comes to Remedy, our live culture is totes cool with being out of the fridge. We've tested throughout shelf life to be sure. Here's why:
- During the Remedy long aged fermentation process, our SCOBY uses sugar as a food source for the live cultures to grow in number and produce metabolites such as organic acids.
- At the end of the 30 day process, the sugar is all gone, but the culture is still very much alive. While it doesn't have any sugar left to feed off, it conserves energy within its cells.
- Because these live cultures are the same ones that have conducted the fermentation, they are very happy in that environment and contributes to how and why they stay alive.
- And if you're worried about good bacteria turning bad, fear not. There is never any risk of the good bacteria in our Remedy Kombucha turning bad. Our live culture thrives in our low pH fermented tea environment and it inhibits the growth of bad bacteria.
3. WE'RE CRAZY ABOUT QUALITY
We test every batch we make to ensure it’s the best booch going ‘round - on quality and taste. This includes checking the sugar content and live cultures, along with a number of other factors.
We’ve also completed methodical shelf life testing which shows that our live cultures survive in and out of the fridge, right throughout shelf life.
Got more questions? Check out our FAQs here.
While kombucha as a drink has been around for thousands of years, it is still a relatively mysterious and unknown drink to many people. They turn to the good ol' google machine to find out more and come away either confused or misinformed.
Luckily, you've come to the right place. Team Remedy is here to cut through the fake news and dispel the myths about kombucha!
One of the first questions Team Remedy is often asked by someone who's never tried kombucha before is: "what does it taste like?".
We get it. Trying anything new can be a little daunting. You want to know what you're in for.
A couple of questions we are asked ALL the time are:
"How much kombucha should I drink?"
"How often should I drink kombucha to get the best results?"
OR sometimes it's phrased as "HAAALLLP! I'm addicted! Can you drink too much!?"
Remedy Nutritionist, Jacqueline Alwill is here to give you the answers you need.
As Jacq explains, we don't believe in a one-size-fits all prescription for our kombucha. We also don't believe you need to start small, especially when you can trust how Remedy is made and that our kombucha has no sugar.
We do recommend daily consumption to get the most benefit, but how much is up to you! Some people like one per day. Others, like many of the team at Remedy, have one with every meal!
The way we see it, everyone’s body is different. See what feels right for you and - most importantly - trust your gut!
The term 'superfood' gets bandied about pretty liberally these days. We totally get it if your first inclination to any mention of superfood is the eye rolling emoji.
BUUUUUUT... we feel it is our duty to stand up for one little humble Aussie battler that is really truly madly deeply deserving of the term: the native Kakadu plum. It's no coincidence that this humble little fruit is one of the stars of our fancy-pants new flavour, Cherry Plum.
Now, let's first establish that Kakadu plum probably doesn't fit what you imagine a plum to look like. For starters, it's green. Some say the it looks and tastes more like an English gooseberry. It tastes a little more tart, and it smells a bit like stewed apples and pears, with some citrusy, musky notes thrown in too.
So, why the superfood status? To get the lowdown on the health benefits of Kakadu plum, we had a yarn with Hayley Blieden, founder of Australian Superfood Co, who we work with to source our Kakadu plums. Hayley is an Accredited Practising Dietitian and Nutritionist (BNutDiet, M.B.A.) and she is super passionate about native foods and their nutritional benefits. Based on her wisdom, we've narrowed the health benefits down to a top five...
1. It's chockablock full of Vitamin C:
Kakadu plum contains the highest recorded levels of Vitamin C of any fruit in the WORLD. Seriously. We're talking 100 times the Vitamin C content found in an orange!
2. It's rich in antioxidants:
Kakadu plums are 5.2 times more potent than blueberries when it comes to antioxidants.
3. It's medicinal:
The world is finally waking up to what indigenous Australians have known forever, which is that the kakadu plum has antifungal and antiviral properties.
4. It packs vego-friendly muscle:
Kakadu plum is an excellent source of iron and Vitamin E, good news for our vego friends who are sick of being asked "but how do you get your iron?"
5. It's full of folate:
Kakadu plum contains 110 micrograms of folate per 100 gram – the same amount found in broccoli.
Pretty amazing list there, huh? If you're still sceptical, perhaps it would help to know that this ain't no fad. Hayley explains that Indigenous Australians have been all over Kakadu plum for a long, looooong time.
"Considered a gift of the Dreamtime, the Kakadu Plum has been an important food and medicine in Northern Australia for millennia" says Hayley.
"From March to June, the local people harvest and consume this energising, thirst-quenching fruit. Throughout the rest of the year, the tree sap is consumed to treat joint inflammation, whilst the bark is applied to the body to treat burns, rashes and infections."
If you're keen to know more, pop over to Australian Superfoods website here.
Where does kombucha come from? What's its story? Well, we know it's been around for thousands of years, but here's the thing with those old pre-technology, pre-globalisation days. No one really knows. But there are a few theories that make sense.Read More
Maybe you tried it, liked it, and now want to start converting others? Perhaps you’re still tossing up whether to take the leap to try something new and you want to make sure you’re not buying into some fad. Or maybe you just need some cold hard facts to be convinced.
We’re here to help. We’ve taken all the hype and simplified the science to tell you what’s up...