All Remedy drinks contain no sugar, naturally because we brew our bevvies the old school way.
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).
Remedy Switchel is made using organic apples (which as you know, contain sugar!). These apples are naturally fermented, and in this process all of the sugar is converted into organic acids, producing a delicious raw apple cider vinegar that has no sugar, naturally. We then pair this with the fiery, fresh ginger to make the most delicious ACV drink goin' round.
Remedy Coconut Water Kefir is made using raw coconut water which naturally contains sugar. Again, our traditional fermentation process naturally ferments all of the sugar, resulting in a drink that contains no sugar, naturally.
We also carefully select all the natural ingredients we use for extra flavour, ensuring no sugar is added to any of our Remedy drinks.
Have no fear! Strands or small pieces of our live kombucha SCOBY or ‘mother’ may appear in the bottle. While they may seem weird the first time you see them, rest assured these are signs of a natural, healthy and kombucha that is unpasteurised and full of goodness. They are perfectly normal and safe. In fact, it’s a good sign of a very healthy kombucha!
No way. We don’t pasteurise. Never have. Never will. Our live cultured drinks are raw and unpasteurised to maintain all of their natural, healthy goodness.
All of our drinks are non-alcoholic. When it comes to Remedy Kombucha, a trace amount of alcohol can be produced during the natural fermentation process. We thoroughly test each and every batch to ensure that this does not go above 0.5% as per national standards for non-alcoholic drinks.
Each serve of Remedy Kombucha has less than 10mg of caffeine, which is very low. To put it into perspective, coffee can contain more than 100mg of caffeine depending on how strongly it is brewed.
Absolutely. Pregnant and breastfeeding mothers have been safely consuming fermented food and drinks for thousands of years. This includes kombucha. We test each and every batch to ensure it meets the highest food safety standards.
You bet! We know lots of kids who have grown up enjoying kombucha (including Remedy Founders Sarah and Emmet‘s own family) and many other types of fermented food and drinks.
We use the right ingredients; all-natural and carefully sourced. We're very fussy about what we use to ensure all of our drinks are top notch in quality as well as always being all-natural.
Yep, they sure are!
Remedy Kombucha and Remedy Coconut Water Kefir are 100% vegan friendly.
Remedy Switchel contains a honey extract, which means it is not vegan.
The following Remedy drinks are certified PAREVE by Kosher Australia Pty Ltd:
Remedy Kombucha: Apple Crisp, Cherry Plum, Ginger Berry, Ginger Lemon, Hibiscus Kiss, Lemon Lime & Mint, Original, Peach, Raspberry Lemonade
Remedy Coconut Water Kefir: Passionfruit, Pure
We are currently in the process of having our other drinks certified.
All flavours of Remedy Kombucha, Remedy Switchel and Remedy Coconut Water Kefir are certified Halal by the Al-Iman Islamic Society Inc.
Our best before dates are 12 months from the time of pouring/bottling our delicious drinks.
Most Remedy lovers don’t have much trouble finishing theirs quickly, but if you are taking it slow, we recommend consuming within a couple of days after opening. Once opened, they will start to lose their fizz, but there are no safety issues in consuming within a certain period of time after opening.
All of our raw, live cultured Remedy drinks are best served chilled (although some of our Remedy-lovers will drink them at any temp), but they are a-ok if they are stored out of the fridge.
This is because Remedy drinks naturally contain 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!
The main reason other raw kombuchas must be kept refrigerated is because they still contain sugar, which will continue to ferment in the bottle if left unrefrigerated. This can cause a build-up of pressure and potential elevated alcohol content. Remedy is different because we brew out ALL of the sugar, which means there is no risk of refermentation.
The live cultures in every Remedy drink are extremely strong, healthy and happy. When it comes to Remedy Kombucha, this is because we follow an old-school, long-aged brewing process using a relative of the same live culture that we used for our very first batch. This means it is extremely healthy, strong and at home in our kombucha.
The brewing process happens in a warm environment and our testing has shown the live cultures not only survive but thrive right throughout shelf life, with absolutely no difference in quantity or quality whether kept in or out of the fridge.
There is no difference in the liquid goodness inside any of our types of packaging. Same recipe, same old school small-batch brewing process.
Stevia is a plant that belongs to the chrysanthemum family, which grows in Paraguay and Brazil. It contains no fructose yet is 300 times sweeter than sugar. By adding a touch of stevia to our drink, it allows us to truly provide you with a ‘gut-friendly’ drink that tastes super delicious. We blend stevia with a naturally occurring nectar known as erythritol (commonly found in pears, watermelons, grapes and other fermented products like wine, cheese and soy sauce). Both stevia and erythritol have been used as natural sweeteners in many parts of the world for hundreds of years.
The SCOBY stands for: Symbiotic Culture Of Bacteria and Yeast. Also referred to as the ‘mother’, this is the living culture that makes kombucha so special. A great analogy is to think of it as the ‘home’ for the good bacteria and healthy yeasts that magically transforms tea into kombucha.
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