About our kombucha
I’d like to start by inviting anyone who has never tried our products to come down to one of our markets and try, because the taste alone is enough to convert any commercial-kombucha drinker, and many adamant non-kombucha drinkers to start drinking our kombucha.
Commercialised kombucha could be compared to ‘instant coffee’ where craft kombucha is like a fine, locally roasted, fresh shot of strong, delicious coffee. Both are called coffee and both have their place, but if you want to be converted to drinking the real thing, you need to look for a craft kombucha. And what better place to start, but right here?
Many years ago, I started brewing in my kitchen and today, we still keep that same recipe, made in the same way, but just increased to 400L tanks. We ferment in imported Italian stainless steel tanks. We do not use any plastic.
Many commercialised kombucha companies don’t even ferment to make their kombucha. Instead they buy in a kombucha vinegar, dilute it with up to 80% water, filter it, flavour, sweeten and carbonate over night and bottle into plastic bottles. The result is a shelf stable, fizzy drink that has a 1 year shelf life, or more. It lives in a warehouse for many, many months. Then it’s delivered to the grocery store and packed into a fridge to make it look like it’s real, but it’s not. Real kombucha needs sugar as food. When you have sugar free kombucha, it is not kombucha.
Our kombucha on the other hand has been fermenting between 4-7 weeks. We boil up organic rooibos tea and organic black tea and sugar, then add in our kombucha starter (which is our old kombucha) and SCOBY and let it sit and ferment. We just wait and taste and wait until we are happy with the amount of sugar that has been consumed by the bacterias.
When we’re happy with the acidity and the sweetness, we pipe it straight into bottles and we add pieces of fruit. Resulting in a slightly effervescent, rich & fresh tasting kombucha. Then we deliver it to you, or to our stockists. This happens every week, so our kombucha is fresh, tangy, delicious, packed with actual kombucha, and real probiotics and all those good gut healthy bacterias.
So, when people ask, what is the difference, the question is really, what is the same? Nothing, well except, they both are called Kombucha!
** Unlike those store commercialised brands, our kombucha must be refrigerated at ensure the sugar and alcohol levels remain the same.
Real kombucha is not made fizzy. Supermarket brands carbonate their soft drinks. We do not carbonate our kombucha on purpose. Our kombucha is alive and continues to ferment in the bottle. It must be refrigerated at all times to slow down the rate of fermentation. We bottle all our kombucha fresh every week, so you will find that it will have no fizz, or perhaps only the smallest amount of fizz. Over time, it continues to ferment in your fridge, and your kombucha might start to get a slight fizz. This is a natural part of the second fermentation process. If you kombucha becomes very fizzy, you will need to be careful when opening a bottle. It can also be an indication that the alcohol level is above 1%. NSW state law considers drinks with an alcoholic level of less than 1.15% as a non-alcoholic drink.
If your kombucha is not properly refrigerated, or has exceeded the best before date, it might become slightly fizzy. This is very delicious! Please be aware that this is an indication that the level of alcohol could have exceeded 1%. This will not affect the amount of good healthy lactic acids, and bacterias and it is still safe to consume for those reasons. Please be aware that anyone with a sensitivity to alcohol should avoid drinking our kombucha when fizzy.
We ferment our kombucha down till the sugar sits around 5g/100ml. At the time of bottling the kombucha, we add the fruits, roots and berries into the bottle. This adds additional natural fruit sugars to the taste, and provides further food for the bacterias to thrive. Some fruits/roots/berries have a higher sugar level than others. As our kombucha is living it continues to ferment in the bottle and eat away at the sugar. The longer the bottle has been fermenting, the lower the sugar will become.
If you are looking for a low sugar drink, we suggest drinking Lime/Ginger, Turmeric/Ginger/Apple, Beetroot/Ginger/Apple, or Raspberry Margarita as the added fruits/roots have less sugar than the raspberries, blackberries or passionfruit.
We also invite you to dilute the kombucha with some sparkling mineral water to still enjoy the taste but reduce the sugar content.
This is a common and controversial question. First I would like to say, I am not a qualified doctor and it is recommended to take the advice from your own trusted doctor or midwife. We however do not recommend anyone who has not already been drinking our kombucha before pregnancy to start while during their pregnancy. Our kombucha is alive with real bacterias. Rather wait until bub is out and in the world with us 🙂
Our kombucha is alive and still fermenting in the bottle. It is bottled weekly to ensure it’s freshness and once bottled we refrigerate it immediately. At the time of bottling our kombucha contains less than 1% alcohol and is considered a non-alcoholic beverage. To slow down the rate of fermentation, we recommend our kombucha be refrigerated at all times.
If left unrefrigerated for a long period of time, the fermentation process will continue and the level of alcohol could exceed 1.15%.
If your kombucha has been left unrefrigerated for more than 6 hours, you should first check the lid for pressure. If the kombucha is fizzy, be sure to open the bottle with care and be conscious the alcohol level may have risen and should not be served to pregnant mothers, children, or people with sensitivity to alcohol.
Be sure to consume the kombucha by the best before date.
We have spent years learning and improving our kombucha brewing process, continuing in the traditional way, but in bigger batches. We started using little 3L pots, and now we brew in 400L-1500L Stainless steel, Italian Steel vats, but with the exact same recipes as before. If you visit our factory, you can see the fermentation tanks brewing away. We take our time and don’t rush things.
Shipping and delivery
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Ingredients & Allergens
All our sauerkrauts are made from a combination certified organic produce, locally sourced and freshly made.
Our kombucha is made from Organic Rooibos tea and Organic Black tea.
We use fresh fruits, roots and berries to flavour our kombucha, these are made with a combination of organic and commercial fruits.
We try our best to use the freshest produce available.
We try our best to make all our products available to those who have special dietary requirements. You will find all the gluten-free, dairy free and vegan information on our labels.
Our website accepts all major card types. You can also select ‘transfer’ at check out and pay via direct debit, or if you are picking up, you can pay cash at time of pickup/delivery.
We accept all card types, including American Express, as well as cash at our markets. You also have the options to click-and-collect online, for contactless pick-up.
Click and collect
We offer contactless pick-up at our markets. Please order by 2pm on Thursday to ensure we have time to have it packed for pick-up.
Visit us at 3/8 Wattle Road, Brookvale. Down the ramp. We are there Monday – Thursday, 8-3pm. Please text/phone before visiting on 0404 501 811
Wholesale and stockist
If you are in greater Sydney, we would love, love, love to stock you! Please contact Natalie directly on email@example.com or 0404 501 811 to get a copy of our Product catalogue and price list.