FAQ


Kombucha FAQ’s

What are the origins of Kombucha?

The true origins of Kombucha are unknown but there are many theories. Most versions involve a beginning in Northeast Asia around 220 B.C. followed by a spread into Europe before disappearing around the turn of the 20th century. In recent years, Kombucha has made a resurgence due to its many health benefits and its unique, effervescent or “fizzy” taste.

Is there any research to support the health claims about Kombucha?

Around the world there has been intensive research and studies done on the effectiveness of Kombucha as a health aid. It has been consumed for thousands of years for that very reason. We would recommend talking to your physician about any specific health benefits you are looking to address. That being said, there is plenty of scientific evidence to suggest that adding Kombucha to your daily health regime will give your body a natural dose of beneficial, healing gut bacteria and antioxidants needed to build a strong immune system.

Can I drink Kombucha if I have a compromised immune system?

While we take pride in our Kombucha and its quality as a healthy product we stress consulting your physician/nutritionist before consuming our kombucha if you have a compromised immune system or damaged organs.

Can I drink Kombucha if I’m pregnant or breast feeding?

While it was enjoyed in our house through both of our pregnancies we always suggest talking to your physician/midwife prior to consuming Kombucha while pregnant or breastfeeding.

What is a SCOBY?

Symbiotic Colony Of Yeast and Bacteria, the SCOBY is the lifeblood of Kombucha. The SCOBY is what turns a tasty cup of tea into a antioxidant/probiotic powerhouse through the magic of fermentation.

What are the things floating at the bottom of my bottle?

The small filaments you see floating at the bottom of your bottle of kombucha are pieces of the SCOBY culture present in every batch of kombucha we make. This is the visible proof that our kombucha is full of life.

How long is kombucha good in the fridge?

Kombucha will never go bad or loose it nutritional value. But over time its flavor will change, some flavors more dramatically than others. Because it is alive and unpasteurized it will continue to slowly ferment even when refrigerated and over time become more and more acidic.

Is there alcohol in your kombucha?

We adhere to the FDA standards for a non-alcoholic beverage, meaning our kombucha contains less than .5% ABV (Alcohol By Volume). All true kombucha contains trace amounts of alcohol due to the process of fermentation. While not required to, we chose to notify the consumer of this on our labels in case of concern due to pregnancy, religion, alcohol sensitivity or any other potential issues with alcohol.

Is there caffeine in your Kombucha?

Caffeine is one of the “foods” that the yeast and bacteria consume during fermentation. There is residual caffeine left behind after fermentation comparable to that of a decaf tea but new kombucha drinkers may want to start slow when trying Kombucha for the first time if they have any sensitivity to caffeine.

Why is sugar in your kombucha?

Sugar is another “food” consumed by the bacteria and yeast during the act of fermentation. Most of the sugar is consumed during fermentation with only small amounts left behind to give our Kombucha a slight sweetness.

What kind of tea do you use?

We use a certified organic blend of black and green teas to make our Kombucha.

When and why should I drink kombucha?

You should drink Kombucha because your immune system and digestive tract can benefit greatly from the probiotics, antioxidants and healthy acids in contains. We also like to think it tastes fantastic and is a healthy, energizing alternative to traditional sodas and energy drinks.

How much kombucha should I drink?

The CDC recommendation for Kombucha consumption is 4 ounces, 1-3 times per day. Too much of a good thing can be bad for you so we suggest sticking to these guidelines and listening to your body. Drinking too much Kombucha can lead to excess sugar intake and digestive issues due to its natural acidity. One can, or bottle a day is plenty to reap the health benefits Kombucha offers.



Sauerkraut FAQ’s

Why are your products not certified organic?

We source from many hyperlocal farms that use organic practices but are just too small to become Organic Certified. Any ingredients we cannot source as local as possible we will source organically from a certified source.

Do your products contain live cultures?

Our products are fermented using naturally present bacteria found on our locally sourced produce. Enhancing your internal biome by capitalizing on our external biome.

Are your products gluten free?

All of our products are gluten free, processed and packaged in a gluten free kitchen.

Are your products GMO free?

All of our products are Non-GMO because we focus on keeping the highest of standard when it comes to the ingredients we use in our Krauts and Kombuchas.

My jar is fizzing and bubbling. Is that okay?

All that means is your jar has continued to ferment due to amount of live bacteria inside. It is perfectly normal with fermented foods and safe to eat. Because of the continued fermentation the jar might be a bit more sour than usual, please don’t hesitate to reach out to us if you have any concerns with a jar of our kraut.

My jar didn’t pop when I opened it. Is that ok?

This is completely normal because we don’t use pop-top lids. All our jars and lids are hand tightened and not vacuum sealed.