Ginger

Kombucha can be consumed pretty much any time of the day.

As with any fermentation process, sugar is necessary to feed the yeast. Think about yogurt, the yogurt cultures consume the milk sugar (lactose)  to produce a sweet-tart milk product teaming with probiotics. The process is similar for kombucha. The sugar feeds the yeast, which creates CO2 & ethanol, then the bacteria consume the ethanol and convert it into healthy acids. Very little sugar remains when it is bottled depending on how long the fermentation process lasts. Moreover, the fermentation process cleaves sucrose (polysaccharide) into fructose and glucose – both of which are utilized by the fermentation process thereby reducing the glycemic load.

Kombucha is a fermented beverage and within the fermentation process alcohol is created. The very small amount of alcohol is not sufficient to categorise the product as alcoholic as it is 0.5% or less. To put this into perspective, fruit juices can naturally contain 0.5% alcohol and malt vinegar 0.2%

Kombucha is best kept refrigerated, ideally 4 C.

However, the filtration process that we follow keeps our kombucha stable even when not stored refrigerated provided, the bottle are placed in cool surroundings away from direct sunlight. 

Once opened it should be stored refrigerated and consumed within a week's time.

Yes, Kombucha is totally safe for kids to consume.

There is no large scale study on the effect of kombucha on pregnant women. However, kombucha contains a small trace of alcohol (less than 0.5%) and caffeine. Hence, we recommend that you consult with your doctor or nutritionist first.

Yes, we are suitable for a vegan diet.