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We're COCO-LOCO for Remedy Coconut Water Kefir!

GET SET REMEDY-LOVERS. IT'S TIME TO GO COCO-LOCO!

We've just dropped a whole NEW drink into fridges around the UK! Get ready for Remedy Coconut Water Kefir (ker-feer). This ain’t your average coconut water. It is hand-crafted, live cultured coconut water, which means it has all the goodness and benefits of regular coconut water - and then some! - without any of the sugar. The result is a fizzy, refreshing and freakin’ tasty drink!

WHY'S IT SO GOOD FOR YOU?

All the benefits of real, natural, raw coconut water, and then some! Our traditional fermentation process brews out all the sugar and leaves a tasty drink packed with live cultures. Remedy Coconut Water Kefir is hydrating, full of organic acids as well as natural kefir live cultures including Saccharomyces and Lactobacillus.

SOOOOO... WHAT DOES IT EVEN TASTE LIKE?

Remedy Coconut Water Kefir is fizzy & refreshing. It's a tad tangy and a touch sweet, with creamy coconut undertones.

We've launched with two fab flavours:

  • Pure: Straight up, as it comes. Tropical, sweet and fresh. Real and raw. Get fizzy with it!
  • Passion Fruit: Fragrantly full flavoured. A fruity, fun festival of goodness.

HOW ON EARTH DO WE MAKE THIS GOODNESS?

Remedy Coconut Water Kefir comes from the same kitchen counter that brought you Remedy Kombucha. It's made using a live culture nurtured from traditional kefir grains that Sarah and Emmet nurtured from their own home-made kefir.

Each batch is a descendant of the batch before, going all the way back to their original brew!

Made the old school way our Remedy Coconut Water Kefir uses raw coconut water. In the true Remedy way, all the natural sugars in coconut water are brewed out, leaving a live culture-rich drink with no sugar, naturally!

WHEN & HOW CAN I DRINK IT?

After a workout: This hydrating fizzy is the perfect refreshment to enjoy after a hard workout! Forget regular coconut water (boring and too much sugar, thanks). This is the real deal, and then some!

Fight the cravings: We're not all saints and we all have our cravings. This tropical, sweet fizzy is the perfect drink to swap out for your soft drink. It will take you to paradise wherever you are!

With your next meal: Our Remedy Coconut Water Kefir is the perfect drink to pair with food (hello fresh, light, zesty and spicy food flavours)!

WHERE CAN I BUY IT?

Remedy Coconut Water Kefir is available in our online store right now! 

Remedy Coconut Water Kefir is also rolling out into stockists all over the UK. If your local Remedy dealer doesn't have it, ask them to order it in!

Do Remedy drinks contain caffeine?

Do Remedy drinks contain caffeine?

Remedy Kombucha is brewed using organic tea. During fermentation, the caffeine level naturally reduces to around 10mg per 100ml which is very low.

On the other hand, Remedy Good Energy contains raw green coffee bean to give it an extra caffeine kick.

Remedy Good Energy Blackberry and Kakadu Plum contain around 80mg per 330ml bottle.

There’s no caffeine in Remedy Switchel, Remedy Coconut Water Kefir or the Remedy Soda range.

https://www.youtube.com/watch?v=2zVAqb5fuaI

KOM-CHI AKA KOMBUCHA MEETS KIMCHI

Kimchi is like the heart and soul of Korean cooking. This traditional Korean side dish is made from TASTY salted and fermented vegetables and Korean flavours. Just like Remedy Kombucha, kimchi is alive and kickin’ with the goodness of organic acids! Try this delish I Quit Sugar-approved ferment today.

KOM-CHI Kombucha meets kimchi

Makes: 2 x 1 litre jars
Prep time: 2 hours 30 minutes
Cooking time: NA

INGREDIENTS

  • ½ head Napa or savoy cabbage,
  • chopped into quarters
  • 5 cloves Garlic
  • 3cm ginger, fresh
  • 6 spring onions
  • 1 small brown onion
  • 1 tbsp Tamari
  • 1 tbsp fish sauce
  • 1 tbsp sea salt
  • 1/2 cup Remedy Kombucha
  • Ginger Lemon
  • 1 apple, sliced into matchsticks
  • 1 carrots finely sliced into matchsticks
  • (or just grated)
  • ¼ to ½ cup Korean red chili flake*
  • (or regular chilli flakes)
  • 2 x 1 litre jars, or a few smaller 500ml jars.

 

METHOD

Remove the bottom core from the cabbage, and slice into quarters.

Add cabbage to a large bowl and sprinkle over sea salt, start lifting up the leaves, and sprinkling the sea salt between the leaves, to ensure the salt is covering everything!

Place a plate over the cabbage and weigh down, with a book or any heavy object! This will help draw the water out of the cabbage.

Every 30 minutes, toss the cabbage, and place the plate and weight back on top to continue to draw moisture out. Continue to do this for 2 hours. Meanwhile, to prepare the chilli sauce, add the garlic, ginger, chilli flakes*, onion, tamari, fish sauce and kombucha to a food processor and blitz to combine.

Add the kimchi chilli paste into a large bowl and add in the carrot, spring onions and apple and toss to combine.

Rinse the cabbage leaves under a running tap to remove excess salt and shake dry. Roughly tear cabbage apart, add it to the bowl with the chilli paste. Use your hands to mix everything together and coat evenly in the chilli paste.

Shove the kimchi into clean jars and pack the mixture down as you go with your fingers or a spoon.

Place the jar/s into a cool spot away from direct sunlight, like the pantry. Allow kimchi to ferment for 7 days. A sign that your kimchi is fermenting is tiny bubbles on the surface.

Each day, you’ll need to ‘burp” the kimchi to remove excess pressure by opening up the lid, and then also push down the contents to ensure the kimchi is kept below the liquid. 

After 7 days, move your kimchi to the fridge to store. It will last for 12 months.

NOTE: Add LESS chilli flakes if you don’t like much heat.

Recipe made in collaboration between Remedy Drinks and   I Quit Sugar. Photography by   Bec Dickinson

kombucha kimchi

What is kombucha?

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!