Raw Culture Kombucha is a low calory, sparkling soft drink made from tea. Not only is it great tasting, it’s naturally low in sugar, packed with antioxidants, beneficial acids and is rich source of B-vitamins. Kombucha is also known to promote digestion and good gut health and cognitive function.
No, Raw Culture is not alcoholic. During fermentation, yeast converts sugar into alcohol and carbon dioxide, however, Acetobacter and Gluconobacter which gives kombucha its unique tang then metabolises the alcohol to produce Acetic and Gluconic acids leaving Raw Culture kombucha completely free from alcohol.
Kombucha is rich source of antioxidants, B-vitamins and is far more palatable than apple cider vinegar. Scientific studies have indicated benefits such as….
Of course! No animals are involved in the production of Raw Culture Kombucha. The environment is very important to the core values we have built into Raw Culture.
Yes – One of the main driving factors to starting this business is the fact that Ash (co-founder) suffers from Crone’s disease and uses diet to manage his condition, fermented and “live foods” help keep his gut happy. Chris was making kombucha and the two of them refined the recipe to perfection.
The term SCOBY is and acronym for “symbiotic culture of bacteria and yeast” that we use to inoculate the kombucha. The culture contains yeast, Gluconobacter and Acetobacter which all work together to consume the sugar and create the beneficial acids that give kombucha its unique tang
