Yeah, but what even IS kombucha?

Yeah, but what even IS kombucha?

We’ve all been there. That awkward feeling when everyone else is all over something and you have absolutely no idea what they are on about. The latest Netflix true crime doco. That festival in the middle of nowhere. The hippest place to get avocado on toast. It's too late to ask. Or you can't be bothered. But you really want to know.


We get it. Which is why we've put together a handy little "kombucha school" video series with our Remedy Nutritionist, Jacqueline Alwill, to give you the lowdown on everything you need to know about kombucha and why you should be sure to reach for a Remedy.

To kick things off, we're starting at the top, answering the big question on lots of lips: What the heck IS kombucha?

As Jacq 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 live cultures and organic acids that are good for your gut health and overall wellbeing. Better yet, it tastes delicious!

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. 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 started out with!