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!
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.
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.