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What even are Organic Acids?

What the heck are organic acids?

Shakin' up the fizzy drinks industry for good is what we do best at Remedy! The way we do this is by brewing drinks the ol' school way, following age-old fermenting traditions with all the naturally occurring benefits of live cultures and organic acids in our brews. But, what the heck are organic acids?

Don't fret. Many people don't know what organic acids are or have even heard of them before.

 

What are organic acids?

When brewin' Remedy, it’s not just magic that leads to a delicious drink with no sugar, but fermentation science! You see, the live culture is what consumes all the sugar, but in the process it doesn’t just disappear, it gets converted into organic acids, also known as short-chain fatty acids, the very same kind produced by our own gut bacteria to aid important body processes.

 

Organic acids can potentially help to:

Provide an energy source for the good bacteria in your gut
Regulate appetite
Stabilise blood sugar levels
Regulate cholesterol
Prevent overgrowth of bad bugs in your gut.  


What organic acids will you find in a Remedy Kombucha?

In every 250ml of Remedy Kombucha, you will enjoy 0.5g of naturally occurring organic acid.

 

How can you tell if your kombucha is chock-full of organic acids?

First of all, taste. The organic acid is what gives Remedy bevvies that subtle tang and good-for-you-but-still-so-damn-tasty flavor. Watch out for any kombucha or other drink that claims to be fermented without some tang - that's how you know they're brewin' the old school way, and you're gettin' the goodness of organic acids.

What are these floaties in my Remedy Kombucha?

What are these floaties in Remedy Kombucha?

First up, don’t be alarmed, the floaties you've found are completely safe to consume.

Remedy nutritionist Jacqueline Alwill explains it's completely normal to find pieces of the SCOBY (Symbiotic Culture of Bacteria and Yeast) in your Remedy Kombucha and a good sign that your kombucha is raw, real, alive and kicking!

 



Is there alcohol in Remedy Kombucha?

Do Remedy drinks contain alcohol?

All Remedy drinks are non-alcoholic.

Like many fermented foods and drinks, a trace amount of alcohol can be produced during the natural fermentation process but rest easy because Remedy thoroughly tests each and every batch to ensure their drinks meet the national standards for non-alcoholic drinks (below 0.5%).

There’s no need to be concerned as the trace levels of alcohol are so low, the alcohol doesn’t accumulate in the bloodstream.

How to brew your own kombucha

Are you a full-blown stage five kombucha addict ready to take things to the next level? Or just have the fermenting bug (pun intended)? Either way, we're here to show you just how easy it is to make your own kombucha at home. It’s how Remedy started, after all! That’s right, our founders Sarah and Emmet started out making kombucha for themselves and their young family on their very own kitchen counter.

INGREDIENTS
3.5 litres filtered water
1 cup organic raw sugar
12g organic black tea (6 teabags)
12g organic green tea (6 teabags)
2 x cans of Remedy Kombucha
 

METHOD:
STEP 1
Bring 3.5 litres filtered water to the boil.
Add black tea and steep for 3 minutes.
Add green tea and steep for a further 3 minutes. “Black tea has a beautiful, rich profile but green tea is full of polyphenols,” says Remedy Founder, Emmet Condon.
Strain tea into a 4-litre wide open mouthed jar and add sugar. Stir to dissolve. Cool to 30 degrees celcius.


STEP 2
If you have a mother culture (aka SCOBY) and feeder*:
Add kombucha feeder and place mother culture/ SCOBY on top of the liquid. 
OR 
If starting from scratch: add two cans of Remedy Kombucha to the tea brew.
Cover with muslin cloth and secure with elastic band.
Leave in a warm room away from food contaminants and direct sunlight for 7-10 days.


STEP 3
Depending on the temperature of where you live, your kombucha will be ready in about 7-10 days. 
If you used an existing mother culture, your brew will have formed a "baby" mother culture.
OR
If you used two cans of Remedy to make the kombucha from scratch, your own mother culture will have grown along the surface of the jar.
Taste to decide if it's ready. The kombucha should taste slightly sour with no tea flavour remaining. If you prefer a more sour taste, leave to ferment for a few more days.


STEP 4
Remove mother culture (this can be used to make your next brew).
Transfer your finished kombucha into sealed bottles to keep in the fridge. Enjoy!

Check out the video below for an overview from our Remedy Nutritionist, Jacqueline Alwill and read on below for detailed instructions on how to make kombucha at home.