Remedy Kombucha Mango Passion

When brewing Remedy Kombucha, raw organic sugar is used as a key starter ingredient acting as food for the all important live cultures. During our 30-day long aged brewing process, all of this sugar is converted into healthy organic acids leaving no sugar (and we test each batch to make sure of it).

Our kombucha is best served chilled but they are a-ok if they are stored out of the fridge. This is because Remedy Kombucha naturally contains no sugar and our live cultures are super healthy, strong and happy. No sugar means there’s no risk of refermentation. Healthy, strong, happy live cultures mean they stay alive throughout shelf life. It’s a myth that all live cultures need to be refrigerated at all times – fermentation does happen in a warm environment, after all!

We brew out all of the sugar in our kombucha. The small amount of carbs that are still present are complex molecules that are the result of the natural fermentation process, and are not enough to spike your blood glucose levels.

In our brewing process, we add a touch of organic stevia and organic erythritol (fermented glucose) at the end of the natural fermentation process. This adds back a touch of sweetness and balances out the flavours after we naturally brew out all of the sugar. Both the stevia and erythritol we use are 100% natural and certified organic and have minimal impact on blood glucose levels.

Our Remedy Kombucha has approx 5mg of caffeine per 100ml, which is very low. To put it into perspective, coffee can contain more than 100mg of caffeine depending on how strongly it is brewed.