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What your Remedy Flavour Says About You

Forget about that Myers-Brigg personality assessment.

Words by Melissa Shedden

Attachment styles are cool and all, but if you really want to know what a person is like, pay attention to their drink flavour.

Yep, we live in a time where our drinks are more than just something to quench our thirst. They’re a status symbol – a way of life even. And that drink needs to match not only our Birkenstocks but our soul.

Can you imagine if a farmer walked into a bar and ordered an Aperol? That would be weird.

So when you select a Remedy Kombucha from the fridge, what vibe are you putting out to the world, really?

Behold, snap judgments of what yours says about you. (Best served with a pinch of live cultures and a heavy pour of good humour.)

 

Raspberry Lemonade Kombucha

You’re a classic extrovert gaining energy from others! And you love exclamation marks! You probably shouldn’t have any more kombucha but you just can’t help yourself! Yes, you’ve got a childlike wonder, curiosity, enthusiasm and persistence. (Note, childlike doesn’t mean childish.) Weirdly, you’re also wildly likeable. No one’s ever been disappointed with pink lemonade.

 

Blood Orange Switchel

You’re sophisticated, like still read paper books and write with a pen, sophisticated. You likely own those impressive cocktail sized silicon ice cube trays. You prefer small groups over large ones and are most content observing. You probably also use words like "bespoke" and "artisanal” with alarming regularity and love tastes that are smooth, yet tart.

 

Wild Berry Kombucha

Wild Berry people don't want subtlety. You like your coffee extra hot, your wine ice-cold, and your conversations direct. You’re impulsive, open to new experiences and feel generally happy yet dissatisfied at the same time. That might be why instead of choosing one berry, you choose three, because that’s your jam. Why deny yourself?

 

Pure Coconut Water Kefir

Logical and sensible, you’re a lifelong resident of the comfort zone and rate predictability. A restaurant is deemed good if the service is efficient. You have high expectations and if you’re drinking something other than water, it better be doing the most for your gut health and immunity.

 

Passionfruit Coconut Water Kefir

Your brazen in-your-face confidence is something to be applauded. You believe in astrology and mercury in retrograde. You’re a sucker for smells transporting you places and likely spritzed Britney Spears’ Fantasy silly back in the day. Most of all, you’re all about enjoying yourself. And brunch. You’re definitely here for brunch.

 

Cherry Plum Kombucha

You travel to feel alone, on purpose. Right now you’re reading this sitting solo at a cafe that has more milk options than it does egg dishes on the menu. You’ve never been to Europe on Contiki instead favouring far-flung places like Nicaragua, Kyoto and Sri Lanka (way back when). Content with your own company, you’re not about concrete plans for the week, let alone, the day

 

Peach Kombucha

Helpful and agreeable, you’re the person in the pre-Covid office everyone looks to when the photocopier runs out of toner. Your camera roll is filled with snaps of neighbourhood flowers and you’re always easily convinced to “go halfsies” in dessert – your dining companion’s choice because you’re happy with anything.

 

Mango Passion Kombucha

Most likely to have an account on TikTok and a serious case of FOMO, you’re great at giving advice about life, dating (like if your boyfriend isn’t treating you right, let that man-go, get it?) and whether or not you need those trainers (the answer is always yes). An enabler from way back, moderation isn’t your strong point. But, YOLO.

 

Apple Crisp Kombucha

You’re a creature of habit. Why experiment when you’ve found the one? You’re a serial monogamist and always choose the same spot in yoga class: second last row, furthest left. Nostalgia is your special power and you can remember not only what year, you and your mates went to your first movie marathon, but what flavour lip-balm you were rocking. Spoiler: it was apple.

 

Ginger Lemon Kombucha

Your parents raised you to be perfect – and it backfired. Like the brew, you’re pungent and lip-puckeringly spicy, delivering feisty sarcasm that can border on rude. That aside, you’re iCal is chockers with social engagements (IRL before Covid, then Zoom drinks) because if there’s one thing you are, it’s a guaranteed good time.


What to expect the first time you drink kombucha

You’re not alone if you think it sounds weird

Words by Melissa Shedden


If you haven't plunged into the puckery depths of kombucha, you probably will soon, especially if you’re feeling bleurgh about your health. Or just darn thirsty.

As part of my own perpetual quest to find a wellness tonic for everything that ails me, I now look back with rose-tinted glasses on my first time, like it was yesterday (and much more affectionately than my first squirmy kiss with Kelvin White on the school basketball court, but that’s a whole other story.) I fondly remember my virgin sip of this cloudy liquid as the taste equivalent of tiny fairies tap dancing on my tongue.

It was otherworldly. Like nothing I’d experienced before. At first, I wasn’t sure. But it quickly grew on me. You know why? Kombucha tastes like health. But not a hold-your-nose-close-your-eyes-and-down-it health taste, because heck I’ve tried plenty of those as a health journalist over the years.


Kombucha: an acquired taste

That was more than a decade ago when kombucha caused your face to go Jim Carrey and by that I mean physically respond to the initial teeth-thrumming taste. Now it’s best described as exhilaratingly tangy and tart fruity flavour infusion (which explains why there’s so many tasty flavours to choose from). Sipping on one feels like a power nap in drink form – all sorts of refreshing.

You see, the collective understanding that not all bacteria are evil and that many are in fact, good and necessary to human health, have since made live cultured products as alluring as that fresh-out-of-the-oven Subway cookie scent. Yep, these days you can barely order a latte without bumping into something cultured, or otherwise funky – in a good way.


Kombucha's origins – like almost everything about the drink – are a little Harold Holt-esque – a combination of myth and mystery. It’s been around for about 2000 years and made its way to us from China through Russia and Eastern Europe – but the middle class hipsters made it famous in the last decade when it got brewed commercially. We salute you beard-oiled friends.

 

Kombucha for beginners

The carbonated drink with live micro-organisms is made when tea, raw organic sugar and water are left to ferment with SCOBY, an acronym, that stands for symbiotic culture of bacteria and yeast. (Google warning: If you've never looked at a picture of SCOBY, the slimy beige blob is reminiscent of a jellyfish from the depths of unchartered waters. You know you want hit search, stat.)

Sounds funky, but the outcome is good, so let’s press on. The fermentation process makes the drink naturally fizzy as well, and then different flavours are added. Remedy, made famous by the ‘I Quit Sugar recommends’ tick, makes the real deal no sugar stuff straight out of Melbourne. (Side note: During their 30-day long aged brewing process, all of the key starter ingredient sugar is converted into organic acids leaving no sugar.) Think passionfruit and mango, raspberry lemonade, ginger and lemon and their newest creation, wild berry, a great gateaway booch that I wish I had when I first began my dalliance with the drink. 

 

Great expectations

So what should you expect the first time you pop the top and suck one down?

My advice? Start with Remedy Kombucha Wild Berry – the jammy mouthfeel of a warm summer’s day. Give it a good sniff, then pretend you’re at a bougie restaurant and somehow you’ve ended up being anointed by the sommelier as the wine tester and consider it for a moment. Take that opening sip. Let it linger. Smack it between your lips and swoosh it to the back of your throat. Trust me, your expression will change more times than a cat meme – and rapidly – and I guarantee you’ll go back for more.

As for the health benefits, Remedy Kombucha is teeming with live cultures, organic acids and antioxidants (AKA the really good stuff). If you’re thirsty and looking for a smug feeling alternative to soft drinks, booze and juice this summer - go wild on Remedy Kombucha.

 

 

Article first published on Body & Soul. 


How to ferment at home like a pro

Whatttta year!#@?! While it's been a toughy, one positive to come out of the big 'C' is that we've all been gathering around our kitchen counters more than ever fermenting up a storm (HELLO sourdough).

To celebrate all this culinary bravado, we've collaborated with our mates at I Quit Sugar to share our all-time Ferment Faves! 

From kombucha makin' to pickling a Remedy rainbow of veg, each recipe is an ABSOLUTE party-in-your-mouth cracker. 

The best bit is that whether you're a fully-fledged ferment genius or an absolute NEWBIE, it doesn't matter! You'll enjoy these utterly calming to make recipes all the same in this 2020 craze. PLUS ferments are theeee BEST homemade gift ever, so be sure to drop off a jar full of goodness to all your nearest and dearest to try (Chrissy gift-giving sorted).

Ferment Fave Recipes:

Kombucha sourdough

Sweet & spicy fermented hot sauce

Kombucha pickled veg

How to brew your own kombucha

Fun Fact: The first batch of the Remedy Kombucha you know and love was created on our Founders kitchen bench in a small jar in Melbourne almost 15 years ago! From little jars, big things can grow! 

Kombucha Pickled Veg

Kombucha Pickled Veg

Makes: 1 x 500g jar

Prep time: 15 minutes

Cooking time: NA

 

2 medium red onions (or 3 cups of any thinly sliced vegetable…cucumber,, radish, carrot etc)

1 cup apple cider vinegar

½  teaspoon black peppercorns

¼  teaspoon mustard seeds

½  teaspoon sea salt

1 teaspoon rice malt syrup (optional)

1 cup Remedy Kombucha, flavour of your choice!

 

1. Add the apple cider vinegar, sea salt and rice malt syrup to a small saucepan over medium heat, bringing to a simmer. Stir through until salt has dissolved. Remove from the heat and add in the vegetables, black peppercorns and mustard seeds. Toss all together and allow to cool.

2. Once cooled, stir through the kombucha and transfer to jars, packing the onions (or other vegetable) into the jar tightly. Allow to rest for 1 hour, then transfer to the fridge to store.