Kombucha myths busted

Eight flavours of Remedy Kombucha lined up on a wooden table in a cafe

Kombucha myths busted

There’s a whole lotta jibber jabber out there about what kombucha is and isn’t. How on earth are you supposed to tell the difference when you don’t have a science degree and there’s so many mixed messages? The pressure!

Just like Frankie, Remedy says ‘relax’. Here’s our quick kombucha myth busting cheat sheet for the next time you’re left standing in the supermarket scratching your head.

Look for live cultures

Each and every batch of Remedy Kombucha is a descendent from the very first batch made on the kitchen counter of our founders Sarah and Emmet. The same culture has been brewing kombucha in Australia for more than 40 years. That’s a sign of a very healthy, very strong live culture indeed! 

Remedy’s wild, live culture of yeast and bacteria is the workhorse of our small batch kombucha brews. There are several stages to our 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 good guys responsible for our healthy, tasty booch. 

Is it raw? Is it unpasteurised?

Remedy Drinks are ALWAYS raw and unpasteurised. This ensures the beneficial bacteria and live cultures remain healthy and intact. 

Is it all natural and organic?

ALL of the ingredients in Remedy Kombucha are all natural and organic. Remedy Kombucha is Australian Certified Organic (ACO) certified. This tells you we have met rigorous independent checks undertaken by one of the most respected and trusted standards in the world for organic production. Our products are also 100% GMO free. 

How is it made?

No rushing around here at Remedy. We let our booch brew for 30 days in a warm, calm environment, in batches small enough to hug (and we do, all the time).  Check whether the label on your booch goes into detail and explains how it’s made. If not, we’d be asking why not?

‘Real kombuchas are found in the fridge’

Hold up! Wait a minute! Only kombuchas still containing sugar need to be stored in the fridge. This is because they can sometimes referment getting all boozy, loose-y goose-y and exploding everywhere.

No risk with Remedy as NONE of our drinks contain any sugar (so no chance of refermentation) and our cultures are ripped, super strong and fine out of the fridge. We make sure of it by testing throughout shelf life. We’re alive AND kicking!

‘Probiotic water’

Definitely NOT a kombucha. In short, it’s a flavoured water with added probiotics. Each to their own so if you like drinking probiotic water, knock yourself out. But it’s not a kombucha.  We prefer tasty, live cultured, naturally no sugar bevvies thank you very much!

‘You need sugar to ferment. A kombucha without sugar isn’t a real kombucha’

Sure you need sugar to ferment. Can’t argue with that. And we don’t – we use raw organic sugar to kick off our brew but what makes Remedy different is that we ferment out ALL the sugar because we don’t really rate it as a food (hello empty calories) and we don’t think you should be drinking a whole lot of it. That’s why we have the I Quit Sugar tick of approval.

Remedy’s mission is to shake fizzy drinks up for good and that means giving you, THE PEOPLE, a naturally no sugar choice when it comes to choosing a tasty bevvie be that Remedy Kombucha, Remedy Switchel, Remedy Coconut Water Kefir or Remedy Good Energy. All Remedy Drinks are no sugar naturally and proud of it.

The best way to tell if your kombucha is real

It’s super simple to test whether your kombucha is alive and kicking. Pour it into a glass and let it sit in a warm place for a few days. If you use Remedy Kombucha, we betcha bottom dollar a SCOBY (Symbiotic Colony Of Bacteria and Yeast AKA ‘the mother’) will form. THAT’S how you know if it’s the real deal or not. You can even try brewing your very own kombucha using Remedy Kombucha as a starter. Here’s how.

If you have any other questions about kombucha, check out our FAQs or drop us a line!